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Jordan woman is chocolate champ at New York State Fair

Elaine Reilley, of Jordan, holds up her award-winning Almond Joy Tarts in one hand and her blue ribbon in the other.

Elaine Reilley, of Jordan, holds up her award-winning Almond Joy Tarts in one hand and her blue ribbon in the other. Provided

— 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

Crust:

1-1/2 cups crushed crispy coconut cookies

1/4 stick butter, melted

Filling:

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

Chocolate Glaze:

4 ounces Ghirardelli Semi-Sweet Chocolate, chopped

1/2 cup heavy cream

Decoration:

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.

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