Gingered Almond Truffle Tart

• 1 cup heavy whipping cream
• 2 tablespoons minced fresh gingerroot
• 1 cup all-purpose flour
• 1/2 cup chopped almonds
• 1/2 cup confectioners' sugar
• 1/3 cup baking cocoa
• 6 tablespoons cold butter, cubed
• 1/2 cup amaretto, divided
• 8 ounces bittersweet chocolate, chopped
• 1/2 cup butter, softened

1. Preheat oven to 350u0b0. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from heat.
2. Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 13-16 minutes or until set. Cool on a wire rack.
3. Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining amaretto until blended. Pour into cooled crust. Refrigerate, covered, at least 2 hours or until set.

heavy whipping cream, fresh gingerroot, flour, almonds, sugar, baking cocoa, cold butter, bittersweet chocolate, butter

Taken from www.tasteofhome.com/recipes/gingered-almond-truffle-tart/ (may not work)