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Coconut Fudge Crescent Tart |
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Serves: 16 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Coconut Fudge Crescent Tart recipe on the web!!Debi Wolf - Salem, Oregon Bake-Off® Contest 34, 1990 Prize Winner It's hard to believe that this elegant tart can be made so quickly with so few ingredients. _ (8-ounce) can refrigerated crescent rolls, dinner roll ___ cup apricot preserves FILLING _ (6-ounce) package (1 cup) semisweet chocolate chips _ tablespoon apricot brandy * _ eggs _ (15-ounce) can coconut pecan ready-to-spread frosting TOPPING _ tablespoon powdered sugar ___ cup semisweet chocolate chips _ tablespoon shortening Heat oven to 350°F. Lightly grease 10-inch tart pan with removable bottom or 9-inch pie pan. Separate dough into 8 triangles. Place in greased pan; press in bottom and up sides to form crust. Seal perforations. Spread preserves evenly over bottom of crust. Cover edge of crust with strips of foil. In food processor bowl with metal blade or blender container, process 1 cup chocolate chips until finely ground. Add brandy, eggs and frosting; process well. Pour into dough-lined pan. Bake at 350°F. for 35 to 45 minutes or until filling is puffy and center is almost set. Remove foil strips from crust; cool 15 minutes. Sprinkle powdered sugar over top of tart. In small saucepan over low heat, melt 1/4 cup chocolate chips with shortening, stirring constantly until smooth. Drizzle over top of tart. Refrigerate 4 hours or overnight. Store in refrigerator. *TIP: To substitute for apricot brandy, use 1/2 teaspoon brandy extract plus water to make 1 tablespoon. Nutrition Per Serving: Calories 290; Protein 3g; Carbohydrate 34g; Fat 16g; Sodium 170mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Caramel Candy Pie Lemon Cloud Pie Mystery Pecan Pie Apricot Coconut Cream Pie Almond Macaroon Cherry Pie Apple Date Pie Cherry-Berry Pie Chocolate Caramel Satin Pie Chocolate Dream Pie Luscious Almond Caramel Pie Open Sesame Pie Frost-on-the-Pumpkin Pie Chocolate Silk Pecan Pie Pennsylvania Dutch Cake and Custard Pie Company's Coming Cashew Pie Raspberry Angel Cream Pie French Silk Chocolate Pie Chocolate Orange Layer Pie Lemon Luscious Pie Pineapple Crunch Pie Grandmother's Raisin Cream Pie Caribbean Truffle Pie Winter Fruit Pie Taffy Apple Cheesecake Pie Toffee Dream Pie Strawberry Devonshire Pie Orange Kist Coconut Cream Pie Peacheesy Pie White Chocolate Pecan Mousse Pie Peanut Butter Luster Pie Vienna Chocolate Pie Topsy Turvy Apple Pie Melba Streusel Pie Chocolate-Laced Apricot Walnut Tart Apple Nut Lattice Tart Apricot Tea Tart Coconut Fudge Crescent Tart Apple Nut Cookie Tart Fudge Crostata with Raspberry Sauce Coffee Crunch Chocolate Tart Cranberry Cheesecake Tart Pineapple Blueberry Cream Tart Chocolate Swirl Coconut Almond Tart Taste o' Lemon Cream Tart Tangy Crescent Nut Tart Pecan Caramel Tart Cream Cheese Brownie Pie 08: Pies and Tarts |
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