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Jam Frangipan Tarts with Chocolate Almond Ice Cream

Jam Frangipan Tarts with Chocolate Almond Ice Cream
YIELDS
12 servings
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Ingredients

Crust

1 ½
cup graham cracker crumbs
3
Tbsp sugar
½
tsp ground cinnamon
¼
cup unsalted butter, melted

Filling

¾
cup raspberry jam
1 ½
cup whole unblanched almonds
cup sugar
2
large eggs
2
Tbsp butter, melted
2
Tbsp brandy or lemon juice
1
tsp finely grated lemon zest
1
tsp vanilla extract
½
tsp almond extract
¼
tsp fine salt

Chocolate Almond Ice Cream

4
cup good quality chocolate ice cream
½
cup slivered almonds, lightly toasted
½
tsp almond extract
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Directions

Step 1

Preheat oven to 375 °F. Grease a 12-cup muffin tin.

Step 2

For crust, stir all ingredient and press into prepared muffin tin. Bake for 8 minutes, then cool.

Step 3

For filling, fill each muffin cup with a tablespoon of stirred raspberry jam. In a food processor, pulse almonds with sugar until fine. Add remaining ingredients and pulse until incorporated. Ladle filling into tart shells and bake for 25 to 35 minutes, until golden brown and set. Let cool for 20 minutes before removing.

Step 4

Soften ice cream for 15 minutes. Beat ice cream with almonds and extract just to blend, the freeze until ready to serve.

Step 5

Simply serve tarts, warm or room temperature with a spoonful of chocolate almond ice cream

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