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

1. Heat oven to 350 degrees F.
2. 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.
3. Combine brownie mix, egg yolks and water; mix until smooth and spread over crust using Small Spreader. Sprinkle chocolate morsels over brownie mixture.
4. Combine egg whites, coconut and half and half; mix well. Spoon coconut mixture evenly over chocolate morsels. Sprinkle almonds around edge of coconut mixture.
5. Bake 40 to 45 minutes or until edge of crust is deep golden brown and center is set.
6. Remove from oven; cool 1 hour.
7. Serve slightly warm.
8. 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