Chocolate Tart With Coconut Macaroon Crust – a delicious recipe with Crust, flaked coconut, shortbread cookie, unsalted butter, Filling, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
610
kcal
Calories
49
g
Fat
37
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Crust, 1 1/2 cups flaked coconut, 1 cup crumbled shortbread cookie, 1/4 cup unsalted butter, melted, and more.
Yes, Chocolate Tart With Coconut Macaroon Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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