Chocolate Macaroon Tart Recipe

Chocolate Macaroon Tart Recipe

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45 juta s/d 2.5 milyar listing 2018
Chocolate Macaroon Tart Recipe Chocolate Macaroon Tart Recipe Chocolate Macaroon Tart Recipe, This sophisticated tart comes together with surprisingly little time or effort. Preheat oven to 350°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In food processor with knife blade attached, pulse macaroons until fine crumbs form. Sprinkle crumbs into prepared pan. With hand, press crumbs onto bottom and up side of pan. Bake crust 10 to 12 minutes or until golden-brown; cool completely on wire rack (about 30 minutes).
Chocolate Macaroon Tart Recipe

Chocolate Macaroon Tart Recipe

This sophisticated tart comes together with surprisingly little time or effort. Prep : 15 minutes plus cooling and chilling Bake/Cook : 20 minutes
  • 1 package (10 ounces) soft coconut macaroon cookies
  • 1 cup heavy or whipping cream
  • 8 squares (8 ounces) semisweet chocolate, chopped
  • 2 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon confectioners’ sugar
  • 1 navel orange, for garnish
  1. Preheat oven to 350°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In food processor with knife blade attached, pulse macaroons until fine crumbs form. Sprinkle crumbs into prepared pan. With hand, press crumbs onto bottom and up side of pan. Bake crust 10 to 12 minutes or until golden-brown; cool completely on wire rack (about 30 minutes).
  2. In 1-quart saucepan, heat 3/4 cup cream to boiling on medium. Remove from heat. Add chocolate; with wire whisk, whisk until melted and smooth. Stir in liqueur and vanilla. Pour chocolate mixture into tart shell. Refrigerate 2 hours or until set.
  3. When ready to serve, in small bowl, combine sugar and remaining cream. With electric mixer on medium speed, beat cream until soft peaks form.
  4. With vegetable peeler, from orange, remove 3" by 1/2" strip of peel. With paring knife, scrape off and discard white pith from peel; very thinly slice peel lengthwise. One at a time, wrap each strip around chopstick or pencil and hold 10 to 15 seconds or until curled. Garnish tart with whipped cream and citrus curls. Makes 12 servings.
Each serving : About 265 calories, 3g protein, 29g carbohydrate, 16g total fat (11g saturated), 2g fiber, 27mg cholesterol, 65mg sodium. coconut macaroon recipe, coconut macaroons, french macarons, french macaroons, macaron recipe, macarons recipe, macaroon cookies, macaroon recipe, macaroons recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Chocolate Macaroon Tart Recipe

Article Categories : Pies & Tarts

Chocolate Macaroon Tart Recipe

Chocolate Macaroon Tart Recipe

This sophisticated tart comes together with surprisingly little time or effort.

Prep : 15 minutes plus cooling and chilling
Bake/Cook : 20 minutes

  • 1 package (10 ounces) soft coconut macaroon cookies
  • 1 cup heavy or whipping cream
  • 8 squares (8 ounces) semisweet chocolate, chopped
  • 2 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon confectioners’ sugar
  • 1 navel orange, for garnish
  1. Preheat oven to 350°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In food processor with knife blade attached, pulse macaroons until fine crumbs form. Sprinkle crumbs into prepared pan. With hand, press crumbs onto bottom and up side of pan. Bake crust 10 to 12 minutes or until golden-brown; cool completely on wire rack (about 30 minutes).
  2. In 1-quart saucepan, heat 3/4 cup cream to boiling on medium. Remove from heat. Add chocolate; with wire whisk, whisk until melted and smooth. Stir in liqueur and vanilla. Pour chocolate mixture into tart shell. Refrigerate 2 hours or until set.
  3. When ready to serve, in small bowl, combine sugar and remaining cream. With electric mixer on medium speed, beat cream until soft peaks form.
  4. With vegetable peeler, from orange, remove 3″ by 1/2” strip of peel. With paring knife, scrape off and discard white pith from peel; very thinly slice peel lengthwise. One at a time, wrap each strip around chopstick or pencil and hold 10 to 15 seconds or until curled. Garnish tart with whipped cream and citrus curls. Makes 12 servings.

Each serving : About 265 calories, 3g protein, 29g carbohydrate, 16g total fat (11g saturated), 2g fiber, 27mg cholesterol, 65mg sodium.