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Almond Macaroon Tart




Source of Recipe


Internet


List of Ingredients




1 cup sliced almonds
25 chocolate wafer cookies-- to make approximately 2 1/2 cups crushed crumbs
1/4 cup butter or margarine, melted
1 cup whole natural almonds
2 eggs whites
1/3 cup sugar
7-ounce can flaked coconut
1/3 cup sweetened condensed milk
2 teaspoons vanilla extract, divided
1/4 cup butter or margarine
3 1-ounce squares unsweetened chocolate
3 large eggs
1/2 cup sugar
1/8 teaspoon salt
10 1-ounce squares semisweet chocolate, divided -- can also use chocolate chips
1/2 cup whipping cream
1 tablespoon light corn syrup
1 ounce white chocolate
1 1/2 teaspoons shortening

Recipe



Grind sliced almonds in food processor; place in a bowl. Pulse chocolate wafer cookies in food processor, or crush with rolling pin; add to almonds with melted butter, stirring well. Press mixture into bottom and up sides of a lightly greased deep 10 1/2-inch quiche or tart pan with removable bottom. Bake at 350 degrees for 10 minutes; cool.

Bake whole almonds in a shallow pan, stirring often, 8 to 12 minutes or until toasted; cool. Beat egg whites at high speed with an electric mixer until foamy. Gradually add 1/3 cup sugar, beating 4 minutes or until soft peaks form. Stir in coconut, sweetened condensed milk, and 1 teaspoon of the vanilla. Spread over crust in pan. Bake at 350 degrees for 15 minutes and set aside.

Melt 1/4 cup butter and unsweetened chocolate in a heavy saucepan over medium-low heat, stirring constantly; remove from heat. Beat eggs at medium speed until thick and frothy. Gradually add 1/2 cup sugar, salt and remaining teaspoon vanilla, beating until blended. Stir in melted chocolate mixture; spoon over coconut mixture in pan. Bake at 350 degrees for 20 minutes; cool completely. Remove sides of pan.

Melt 4 ounces semisweet chocolate; stir in toasted almonds. Place almonds 1/2 inch apart on wax paper, freeze 10 minutes, or let stand until firm.

Combine whipping cream and corn syrup in a small saucepan and bring to a boil. Remove from heat and pour over remaining 6 ounces semisweet chocolate in a medium bowl; let stand 1 minute. Whisk until smooth and pour over tart. Arrange coated almonds around edge of tart. Melt white chocolate and shortening in a heavy saucepan over low heat. Drizzle over tart. Makes 10 1/2-inch tart.