Elaine Reilley, of Jordan, holds up her award-winning Almond Joy Tarts in one hand and her blue ribbon in the other.
Jordan Elaine Reilley, of Jordan, has won the Ghirardelli Chocolate Championship at the New York State Fair for her Almond Joy Tarts, a recipe inspired by her husband’s love of chocolate and almonds.
“I am a firm believer in using good quality chocolate,” she said.
Reilley won $400 for her chocolate creation plus a scrumptious chocolate gift basket. Her recipe is below:
Almond Joy Tarts
1-1/2 cups crushed crispy coconut cookies
1/4 stick butter, melted
8 ounces Ghirardelli White Chocolate
1 cup heavy cream
1-1/2 cups shredded coconut
1 tablespoon almond extract
1/2 cup seedless raspberry jam
1/2 cup finely chopped almonds
4 ounces Ghirardelli Semi-Sweet Chocolate, chopped
1/2 cup heavy cream
2 ounces Ghirardelli White Chocolate, melted
1 cup heavy cream
1/4 cup sugar
For Crust: Combine crushed cookies and melted butter. Press into 6, 4-inch round tart pans with removable bottoms. Bake at 350 degrees F for 10 minutes. Let cool.
For Coconut Filling: Place the Ghirardelli white chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring the cream just to a boil and pour over the white chocolate. Let it stand for 30 seconds, and then whisk until smooth. Cover and refrigerate for 4 hours or overnight. Remove the white chocolate ganache from the fridge and put in the bowl of a stand mixer fitted with a whisk attachment. Beat at a medium speed until soft peaks form, about 2 minutes. Do not over-whip. Fold in the coconut and almond extract. Spread approximately 2 tablespoons of raspberry jam on the bottom of each tart shell and sprinkle with 2 tablespoons of chopped almonds. Divide the filling between the 6 tart shells and place them in the fridge while you make the chocolate glaze.
For Chocolate Glaze: Place the Ghirardelli semi-sweet chocolate in a medium heatproof bowl. Put the heavy cream in a small saucepan over medium heat. Bring just to a boil and pour over the chocolate. Whisk until smooth. Let the mixture set for about 10 minutes, then pour over the filled tart shells.