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Chocolate Tart with Coconut Amaretti Crust and Meringue

June 9, 2015

Make time to make something special for a very special day.

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Chocolate Tart with Coconut Amaretti Crust and Meringue

Coconut Amaretti Crust

Ingredients

  • 2 C. Sweetened Flaked Coconut
  • 1 C. Amaretti (smashed) *
  • 4 T. Unsalted Butter (melted and cooled)

* May substitute other cookies

Preparation

  1. Combine all the ingredients and press into the bottom and sides of tart pan; chill 30 min.
  2. Bake crust at 350 degrees for approx. 15 minutes; let cool on a rack

Pudding

Ingredients

  • 4 oz. Bittersweet Chocolate
  • 2 T. Unsalted Butter
  • 2 T. Cornstarch
  • 1/2 C. Unsweetened Dutch-Process Cocoa
  • 1/2 C. Granulated Sugar
  • 2 1/2 C. Milk
  • 1 Large Egg
  • 2 Large Egg Yolks

Preparation

  1. In a double boiler melt together the chocolate and butter
  2. In a medium bowl combine cornstarch, 1/4 C. of the cocoa and 1/4 C. of the granulated sugar. Add 1/4 C. of the milk and stir to blend.  Add the egg and yolks and whisk until smooth
  3. In a medium saucepan, combine the remaining 2 1/4 C. milk and the remaining 1/4 C. granulated sugar. Place over medium heat until scalded
  4. Slowly drizzle the milk into the cocoa mixture, stirring gently with a whisk to blend the mixture without aerating it.
  5. Return the mixture to the saucepan and cook over medium heat until tiny bubbles boil up for 3 seconds. Do not overcook
  6. Remove from the heat and add the melted chocolate mixture and stir until thoroughly blended
  7. Let cool for approximately 5 -10 minutes, stirring occasionally
  8. Pour into tart crust and chill for at least 2 hours

Pudding Adapted from “The New York Times Dessert Cookbook” by Wayne Harley Brachman

Meringue

Ingredients

  • 4 Lg. Egg Whites
  • 1/3 C. Sugar
  • 1/4 t. Cream of Tartar
  • Pinch of Salt

Preparation

  1. Beat the egg whites until fluffy; add the sugar, cream of tartar and salt and continue beating until the whites hold peaks
  2. Add the meringue to the top of tart while sealing edges
  3. Bake at 400 degrees for approx. 6 minutes
  4. Remove from oven; cool on a wire rack for about 15 min.; chill for at least 3 hours
  5. Remove the tart from pan and put on chilled serving plate

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Serves: 8

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