This Cooking Light Recipes boxed calendar is going to be the death of me. I can barely wait to turn to the next recipe every other day! The excitement and anticipation wreaks havoc on my impatient body. Well, not really. But it does entice my taste buds and gets me cooking things that I probably shouldn’t have in the house because it’s bad for my hips…. because that’s straight where it goes.
Luckily, it’s Cooking LIGHT and not Cooking LOADED. I can eat an entire one of these tartlets and still stay within my points for a day (I still get a lot of points). It’s completely worth it too because these are just fantastic! You can change up the nuts on top too. Don’t like almonds? Use pistachios, walnuts, hazelnuts or even peanuts. Let your taste buds be your guide. Just don’t let your taste buds to convince you to eat two of them like mine did. Tricky buds.
Upside-Down Almond-Fudge Tartlets (from Cooking Light)
PointsPlus per Serving: 13 (or cut each in half for 7 PP per serving)
- 1 cup coarse chopped almonds, toasted, 23 PP
- 4 oz bittersweet chocolate, coarsely chocolate, 16 PP (I used what I had, which was 1 square bittersweet, 1 square unsweetened and 2 squares semi-sweet)
- 6 tablespoons unsalted butter (I used crisco butter-flavored sticks for 19 PP)
- 2.25 oz all-purpose flour (around 1/2 cup), 6 PP
- 3 tbsp cocoa powder, 1 PP
- 1/4 tsp salt
- 2 large eggs, 4 PP
- 6 tbsp sugar (I just used 8 tbsp organic cane sugar instead of the sugar and cane syrup for 10PP)
- 2 tbsp golden cane syrup
- 3/4 tsp vanilla extract
2. Coat 6 mini removable-bottom tart pans with cooking spray (CL uses a 9 inch round tart pan). Sprinkle almonds in the pans, distributing evenly. **If you need to toast your almonds, just put them in a dry pan over medium heat and toast until fragrant**
3. Combine chocolate and butter in top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside. (I just put a smaller sauce pan on top of a bigger sauce pan with water and put the stovetop on medium. Then the chocolate/butter went into the smaller pan and melted that way. Worked like a charm!)
4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl, stirring with a whisk.
5. Place eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick and pale. Gradually add sugar, 1 tbsp at a time, beating at medium speed 2 minutes or until sugar dissolves. Add golden cane syrup (if using) and vanilla; beat on low speed 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Add flour mixture, and beat on low speed just until combined.
6. Pour batter over nuts into prepared pans, spreading evenly. Bake in lower third of oven at 350 for 15 minutes or until a wooden pick inserted into center comes out with a few moist crumbs (20 if you’re using the 9 inch tart pan). Invert tart onto a serving platter. Top with a scoop of ice cream if you like for some added deliciousness!
Need to serve these at a later time? Nuking them for about 25 seconds will do the trick. You can also try topping them with a scoop of ice cream. I’d recommend vanilla, butter pecan or coffee flavored. Mine stayed good in the fridge for almost a week, so yours should too!