Chocolate Macaroon Tart

Silky chocolate ganache fills a classic macaroon crust for a special dessert offering.

Ingredients

    Crust
  • 5 cups (1.25 L) lightly packed sweetened flaked coconut, divided
  • 2 eggs, beaten
  • 2 tbsp (30 mL) sugar
    Filling and Garnishes
  • 2 1/4 cups (550 mL) thawed frozen whipped topping, divided
  • 1 cup (250 mL) semi-sweet chocolate morsels
  • 1/3 cup (75 mL) sliced almonds, toasted

Directions

  1. Preheat oven to 375ºF (190ºC). Place a 13-in. (33-cm) piece of Parchment Paper on Medium Round Stone with Handles; set aside. For crust, place 4 cups (1 L) of the coconut into Classic Batter Bowl; microwave on HIGH 3-5 minutes, stirring after each 60-second interval for the first 3 minutes, then every 30 seconds until golden brown. Add remaining 1 cup (250 mL) coconut, eggs and sugar to batter bowl; mix well. Cool slightly, about 5-7 minutes.

  2. Spoon coconut mixture over center of baking stone. Using moistened hands, spread crust evenly into an 11-in. (28-cm) circle, creating a ½-in. (1-cm) rim around edge. Bake 15-18 minutes or until edge is slightly crisp. Remove baking stone from oven. Transfer crust and Parchment Paper to Stackable Cooling Rack. Cool completely.

  3. Meanwhile, attach open star tip to Easy Accent® Decorator; fill with ¾ cup (175 mL) of the whipped topping and set aside. For filling, combine remaining 1½ cups (375 mL) whipped topping and chocolate in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until chocolate is melted. Stir until chocolate mixture is smooth and shiny.

  4. Transfer tart to Simple Additions® Large Round Platter. Pour chocolate mixture over cooled crust, spreading evenly with Large Spreader. Let stand 30 minutes or until chocolate mixture is set. Sprinkle with toasted almonds. Pipe whipped topping rosettes around edge of tart using decorator and serve.

Yield:

  • 12  servings

Nutrients per serving:

Calories 310, Total Fat 19 g, Saturated Fat 14 g, Cholesterol 35 mg, Carbohydrate 34 g, Protein 4 g, Sodium 100 mg, Fiber 5 g
 

U.S. Diabetic exchanges per serving:

 1 starch, 1½ fruit, 3½ fat (2½ carb)

Cook's Tips:

With moistened hands, shape coconut mixture into tart shell, forming a well for chocolate filling.

This tart is best when prepared and served on the same day. Overnight refrigeration is not recommended.

To toast almonds, place almonds into Small Micro-Cooker®. Microwave on HIGH 1 minute, 30 seconds to 2 minutes, 30 seconds, stirring after each 30-second interval, until lightly toasted.

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