Almond Coconut And Chocolate Brownie Tart Recipes

ALMOND COCONUT BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla (batter will be thick). , Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. , In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. , In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator.

ALMOND, COCONUT AND CHOCOLATE BROWNIE TART

Steps:

• Heat oven to 350°F.
• Spray 9-1/2-inch tart pan with removable bottom with cooking spray; place on baking sheet.
• Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and vanilla. Add flour, and 1/4 cup each coconut and nuts; mix well. Pour into prepared pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Run knife around tart to loosen from rim of pan; remove rim. Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread onto tart; top with remaining coconut and nuts.

DARK CHOCOLATE COCONUT CREAM TART

Steps:

• For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
• Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
• For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
• Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
• For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
• Spoon the whipped cream over the tart and garnish as desired.

CHOCOLATE-ALMOND BROWNIE PIZZA

Steps:

• In a large bowl, combine the coconut, milk and egg whites until blended. Set aside., Prepare brownie mix according to package directions for fudgelike brownies. Spread onto a greased 12-in. pizza pan., Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Spread coconut mixture over crust to within 1/2 in. of edges. Sprinkle with almonds. Bake 20-25 minutes longer or until topping is golden brown. Cool completely on a wire rack., In a microwave, melt chocolate and oil; stir until smooth. Drizzle over pizza.

ALMOND COCONUT BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth.
• Cool slightly.
• Add sugar.
• Stir in the eggs, flour, almonds and vanilla.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking pan.
• Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack.
• In a large saucepan, combine filling ingredients; bring to a boil.
• Pour over cooled brownies.
• In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil.
• Spoon over the filling.
• Sprinkle with almonds.
• Cover and refrigerate for 2 hours or until set.
• Store in the refrigerator.
• Yield: 4 dozen.