Coconut macaroon tart
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| Ingredients | Lbs. | Ozs. |
Method
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| NY Blackout
Schmear by American Almond™ (bakable chocolate filling) |
1
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Set aside. | |
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| American Almond
Complete Coconut Macaroon Mix* |
8
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Mix
on low speed until smooth
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| Water, boiling |
2
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8
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| Total appr. wt. |
11
|
8 |
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| Instructions: Prepare six tart shells using your favorite short dough formula. Roll out six pieces to fit 8-in. tart pans. Bake for 17 to 20 minutes at 380°F, or until lightly browned. Let shells cool. Smooth 2 to 3 ozs. of the NY Blackout Schmear on the bottom of each tart shell. Using a large star tip, pipe a ring of about 15 macaroons (as you would for cookies) around the outer edge of the tart. Working towards the center, pipe two more rings of macaroon cookies, finishing with a single macaroon in the center. Bake at 380°F for about 15 to 18 minutes, then cool. Drizzle with melted chocolate. | ||||
Yields six 8-in. tarts
* Use either vanilla or chocolate macaroon mix.
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© 2008 Penton Media Inc.
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