Mocha Roca Almond Tart

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Directions

Crust

1. Cut together until crumbly, press into a 9-inch tart pan, and blind bake at 375°F for 15 minutes.

2. Remove to a cooling rack and cool before filling

   
   Filling

3. Cream almond paste, sugar, and butter.

4. Beat in eggs and espresso, then fold in Brown & Haley Almond Roca and almonds.

5. Pour into cooled crust and bake at 350°F for 30-35 minutes until golden.

6. Let tart cool completely before applying ganache.
   

   Mocha Ganache

7. Heat cream and espresso until bubbles start to form, then pour over chocolate and stir until smooth.

8. Let cool slightly, then pour ganache over tart.

9. Crown with crushed Brown & Haley Almond Roca and let set up or chill.

10. Slice and enjoy!

    Recipe notes: Easily made with a prepared pie crust or cookie dough. Try the different Brown & Haley Almond Roca flavors like Sea Salt Caramel or Dark Chocolate, with a light sprinkle of flakey sea salt.

Ingredients

Crust

• 1/2 cup cold unsalted butter

• 1/2 cup powdered sugar

• 1 1/4 cups all-purpose flour

• 1/4 tsp salt

• 1-2 Tbsp cold water

Filling

• 8 oz almond paste

• 1/4 cup sugar

• 1/4 cup melted butter

• 2 eggs

• 1 Tbsp instant espresso powder

• 3/4 cup crushed Brown & Haley Almond Roca pieces

• 1/2 cup chopped blanched almonds (optional)

Mocha Ganache

• 1/2 cup heavy cream

• 1 Tbsp espresso powder

• 4 oz quality dark chocolate

Created by
Janet Harmon

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10 oz Almond ROCA Canister

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Classic Almond ROCA Buttercrunch combines premium California almonds and pure vanilla with fresh local butter and our Signature Blend of cocoa beans for an irresistible taste sensation of buttery goodness.

Buttercrunch toffee center with almonds, covered in our Signature Blend of cocoa beans and almond pieces.

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