Chocolate Tart With Coconut Macaroon Crust |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This rich tart tastes like a Almond Joy candy bar. From Cooking Pleasures Magazine. Chill time 4 hours, standing time 30 minutes not included in prep time. Ingredients:
1 1/2 cups flaked coconut |
1 cup crumbled shortbread cookie |
1/4 cup unsalted butter, melted |
3/4 cup whipping cream |
8 ounces semisweet chocolate, chopped |
1/8 teaspoon almond extract |
2 tablespoons toasted slivered almonds |
Directions:
1. Heat oven to 350. In a medium bowl, stir together all crust ingredients. Gently press mixture in bottom and up side of 9 in tart pan with removeable bottom.
2. Bake 12-15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.
3. Meanwhile place whipping cream and chocolate in med microwave safe bowl. Microwave on med 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. Stir in almond extract. Pour into cooled crust; refrigerate 45 minutes. Sprinkle almonds around edge.
4. Refrigerated 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15-30 minutes before serving.
5. Tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.
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