Pampered Chef Recipes
Macaroon Brownie Tart
Yield: 12 servings
Ingredients
- 1 refrigerated pie crust (from 15 ounce package), softened as directed on package
- 1 (8 ounce) box fudge brownie mix
- 3 eggs, separated
- 1 tablespoon water
- 1/2 cup semi-sweet chocolate morsels
- 1 package (7 ounces) sweetened flaked coconut
- 1/2 cup Half-and-Half
- 1/4 cup sliced natural almonds
Instructions
- Heat oven to 350 degrees F.
- Gently unfold crust onto lightly floured surface; roll to an 11 1/2 inch circle. Press into bottom and up sides of Tart Pan using Fluting Tool to create fluted edge. Prick bottom of crust; set aside.
- Combine brownie mix, egg yolks and water; mix until smooth and spread over crust using Small Spreader. Sprinkle chocolate morsels over brownie mixture.
- Combine egg whites, coconut and half and half; mix well. Spoon coconut mixture evenly over chocolate morsels. Sprinkle almonds around edge of coconut mixture.
- Bake 40 to 45 minutes or until edge of crust is deep golden brown and center is set.
- Remove from oven; cool 1 hour.
- Serve slightly warm.
- Slice using Nylon Slice 'N Serve®.
Nutrition
Per serving: Calories 320, Total Fat 18g, Saturated Fat 10g, Cholesterol 60mg, Carbohydrate 36g, Protein 4g, Sodium 200mg, Fiber 2g
Attribution
Recipe credit: Pampered Chef