Saturday, January 26, 2013


This dessert takes a little time but it is so worth it.  The first time I saw this I just knew I had to have the recipe!  Two of my very favorite things; coconut and chocolate.

1 1/4 cups chocolate wafer crumbs
1 cup blanched almonds, ground
1/2 cup butter, melted; divided
2 egg whites
1/3 cup granulated sugar
1 pkg (7-oz) flaked coconut
2 tsp vanilla, divided
1/3 cup sweetened condensed milk
3 (1-oz. each) squares unsweetened chocolate, chopped
3 large eggs
1/2 cup sugar
1/8 tsp salt
3/4 cup whole natural almonds
4 (1-oz each) squares semisweet chocolate, chopped
1/2 cup whipping cream
1 tbsp light corn syrup
6 (1-oz each) squares semisweet chocolate, chopped
1 ounce white chocolate, chopped
1 1/2 tsp pure vegetable shortening

Preheat oven to 350 degrees.

To make crust: Combine the wafer crumbs, ground almonds, and 1/4 cup melted butter together, stirring well.  Pat the mixture onto the bottom and up the sides of a lightly greased 11-inch tart pan with removable sides.  Bake crust for 10 minutes at 350 degrees.

Beat the egg whites at high speed with an electric mixer until soft peaks form.  Gradually add the 1/3 third cup of sugar, beating until thick - approximately 4 minutes.  Stir in the coconut, 1 tsp of the vanilla, and the condensed milk.  Spread mixture over the baked crust.

In a heavy saucepan over medium-low heat, combine the other 1/4 cup butter and the unsweetened chocolate.  Cook until completely melted; remove from the heat.

Beat the 3 eggs at medium speed of electric mixer until thick and pale.  Gradually add 1/2 cup sugar, the salt and the other teaspoon of vanilla; beat until blended.  Stir in the melted chocolate mixture.  Spoon this mixture over the coconut mixture.  Bake at 350 degrees for 40 minutes.  Allow to cool completely then remove the sides of the tart pan.

Spread the whole almonds on a baking sheet and bake at 350 degrees for 8 to 12 minutes.  Allow to cool.

Melt the 4 squares of semisweet chocolate in the top of a double boiler over hot rather than simmering water.  Remove from the heat and all to cool until the chocolate reaches 90 degrees on an instant-read thermometer.  Add the cooled roasted almonds; stir constantly until the chocolate begins to set; this will take 2 to 3 minutes.  Remove the chocolate covered almonds and lay out to dry on wax paper.

Place the 6-ounces of chocolate in a heat-proof bowl.  Bring the whipping cream and corn syrup to a boil in a small saucepan; remove from the heat.  Pour the hot mixture over the chocolate in the bowl; allow to stand for 1 minute then whisk until smooth.  Pour the chocolate mixture over the baked tart.  Place the chocolate coated almonds around the edge of the tart.

Melt the white chocolate and shortening in the top of a double boiler over hot water.  Remove from the heat and drizzle over the tart. 

Let stand until the topping is set before cutting.

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