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Cook'n with Betty Crocker 
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Chocolate Swirl Coconut Almond Tart |
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Serves: 10 Print this RecipeBeverley Ann Crummey - Brooksville, Florida Bake-Off® Contest 37, 1996 Prize Winner Single crust tarts with rich fillings were much in evidence among the special occasion dessert entries in the 37th Bake-Off® Contest. World traveler Beverley Ann Crummey usually focuses on healthy eating but occasionally indulges in treats, like her elegant chocolate almond tart. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 2 eggs 1 cup coconut 1/2 cup chopped almonds, toasted* 1 (14-ounce) can sweetened condensed milk (not evaporated) 1 tablespoon vanilla extract 1/4 teaspoon coconut extract 1 1/2 ounces bittersweet chocolate, finely chopped (1/4 cup) TOPPING 2 ounces bittersweet chocolate, melted 1/4 cup sliced almonds, toasted* Whipped cream or topping Fresh mint sprig, if desired Heat oven to 400°F. Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 10-inch tart pan with removable bottom or 9-inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Bake at 400°F. for 10 to 12 minutes or until light golden brown. If crust puffs up, gently press back to bottom and sides of pan with wooden spoon. Meanwhile, in large bowl, beat eggs slightly. Add coconut, chopped almonds, condensed milk, vanilla and coconut extract; blend well. Fold in finely chopped chocolate. Pour into baked crust. Reduce oven temperature to 350°F.; bake 20 to 25 minutes or until filling is set. Cool 30 minutes. Drizzle tart with melted chocolate; sprinkle with sliced almonds. Refrigerate 30 minutes. Serve topped with whipped cream; garnish with mint sprig. Store in refrigerator. *TIP: To toast almonds, spread on cookie sheet. Bake at 350°F. for 5 to 10 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 5 to 7 minutes or until light golden brown, stirring frequently. Nutrition Per Serving: Calories 400; Protein 7g; Carbohydrate 43g; Fat 22g; Sodium 200mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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