Introduction: Chocolate Tart With Coconut Macaroon Crust
One delicious treat I love to whip up in just 30-60 minutes is my chocolate macaroon tart. With a delicious crumbly coconut macaroon crust and a dollop of whipped cream on top, these tarts are the perfect treat for any occasion.
Not only is this a great recipe by itself, but the coconut macaroon crust can also be used for other tasty treats and baked goods.
This recipe will make about 24 small tarts, or one large tart, with a serving size of 2 small tarts. Each tart is about 130 calories.
Step 1: Ingredients
Making the chocolate tarts requires very few ingredients. While there is alcohol in the tarts, the heat cooks out the alcoholic part and just leaves the taste, so kids and adults can enjoy this delicious treat!
The only ingredients included in this are:
- 1 package (about 10 oz) of soft coconut macaroon cookies (or coconut cookies, as shown in the picture)
- 2 tbsp of orange liqueur (I used Grand Marnier, but anything works)
8 oz of semisweet chocolate chips chopped up
1 cup of heavy or whipping cream
1 tsp of vanilla extract
1/2 tsp confectioners' sugar
Half a stick of butter
- 1 navel orange
Step 2: Crush the Cookies
To begin making this treat, first start by heating the oven to 350 F. Using a muffin dish or tart pan (for one giant tart as opposed to multiple little ones), spray with nonstick cooking spray.
Microwave the half stick of butter and pour it into a ziplock bag with all the macaroons or cookies. Close it and then use a wooden spoon or rolling pin to crush the cookies into a nice crumble.
Using a measuring cup or spoon, place the crumble into each cup or all into the tart pan, then use the spoon or a flat instrument to press it against the sides and bottom.
Place the crust into the oven for 10-15 minutes or until golden brown, then take it out to cool for about 20-30 minutes.
Step 3: Making the Filling
Using a 1 quart saucepan, heat 3/4 of the cup of cream on the stove at medium heat until it comes to a boil. Add the chocolate chips into the saucepan and remove it from the heat. Stir with a whisk until the chocolate chips are melted and well mixed in with the cream.
After the chocolate mix is smooth and well mixed, add in the vanilla and orange liqueur and stir it in.
Once everything is stirred and mixed in, carefully pour the chocolate into the coconut cookie crust and then place it in the fridge to chill.
Leave the tarts until the chocolate has solidified, or for about an hour and a half.
As a shortcut, I tend to put the tarts into the freezer for about 20 minutes, as I just can't wait to eat half of them up before my family can get any!
Step 4: Top It All Off
To finish this dessert off, pour the remaining 1/4 cup of cream into a mixing bowl. Add the sugar and mix with a beater at medium speed to make homemade whipped cream. While you can buy some at a store, nothing tastes as good as the homemade kind.
Taking the navel orange, use a knife or peeler to get small shavings of the peel to sprinkle over the tarts and complement the orange liqueur flavor.
After making your tarts look like dessert from a 5-star restaurant, feel free to take some pictures and dig in!
I hope you enjoyed this Instructable, and that it's something you may try as it is a personal favorite of mine.
Participated in the
Dessert Speed Challenge
2 years ago
Ooh...this looks so rich and yummy! :D