Chocolate Tart With Coconut Macaroon Crust

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 1/2 cups flaked coconut
• 1 cup crumbled shortbread cookie
• 1/4 cup unsalted butter, melted
• 3/4 cup whipping cream
• 8 ounces semisweet chocolate, chopped
• 1/8 teaspoon almond extract
• 2 tablespoons toasted slivered almonds

Recipe

• 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.