Chocolate Tart With Coconut Macaroon Crust

Recipe by LMillerRN
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 1 12
  • 1
    cup crumbled shortbread cookie
  • 14
    cup unsalted butter, melted
  • Filling
  • 34
    cup whipping cream
  • 8
    ounces semisweet chocolate, chopped
  • 18
    teaspoon almond extract
  • Garnish
  • 2
    tablespoons toasted slivered almonds
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DIRECTIONS

  • 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.
  • Bake 12-15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.
  • 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.
  • Refrigerated 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15-30 minutes before serving.
  • Tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.
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