Macaroon Brownie Tart
Ingredients:
|
| 1 |
refrigerated pie crust (from 15-ounce package), softened as directed on package |
| 1 |
package (8 ounces) fudge brownie mix |
| 3 |
eggs, separated |
| 1 |
tablespoon water |
| 1/2 |
cup semi-sweet chocolate morsels |
| 1 |
package (7 ounces) sweetened flaked coconut |
| 1/2 |
cup half and half |
| 1/4 |
cup sliced natural almonds |
Directions:
| Preheat oven to 350°F. Gently unfold crust onto lightly floured surface; roll to an 11 1/2-inch circle. Press into bottom and up sides of Tart Pan using Fluting Tool to create fluted edge. Prick bottom of crust; set aside. |
| Combine brownie mix, egg yolks and water; mix until smooth and spread over crust using Small Spreader. Sprinkle chocolate morsels over brownie mixture. |
| Combine egg whites, coconut and half and half; mix well. Spoon coconut mixture evenly over chocolate morsels. Sprinkle almonds around edge of coconut mixture. |
| Bake 40-45 minutes or until edge of crust is deep golden brown and center is set. Remove from oven; cool 1 hour. Serve slightly warm. Slice using Nylon Slice 'N Serve®. |
Yield: 12 servings
Nutrients per serving: Calories 320, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 60 mg, Carbohydrate 36 g, Protein 4 g, Sodium 200 mg, Fiber 2 g
