Chocolate Tart With Coconut Macaroon Crust

Submitted by LMillerRN

"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."

 

• Ready In: 1hr 45mins
• Ingredients: 7
• Serves: 8

ingredients

• Crust

• 1 1⁄2 cups flaked coconut
• 1 cup crumbled shortbread cookie
• 1⁄4 cup unsalted butter, melted

• Filling

• 3⁄4 cup whipping cream
• 8 ounces semisweet chocolate, chopped
• 1⁄8 teaspoon almond extract

• Garnish

• 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.

Reviews

[ValkyrieQueen]

Absolutley delicious as it is. I've made this a few times with rave reviews. Thank you for posting!