Chocolate Tart With Coconut Macaroon Crust

• Crust
• 1 1/2 cups flaked coconut
• 1 cup crumbled shortbread cookie
• 1/4 cup unsalted butter, melted
• Filling
• 3/4 cup whipping cream
• 8 ounces semisweet chocolate, chopped
• 1/8 teaspoon almond extract
• Garnish
• 2 tablespoons toasted slivered almonds

1. Heat oven to 350. In a medium bowl, stir together all crust ingredients. Gently press mixture in bottom and up side of 9 in tart pan with removeable bottom.
2. Bake 12-15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.
3. Meanwhile place whipping cream and chocolate in med microwave safe bowl. Microwave on med 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. Stir in almond extract. Pour into cooled crust; refrigerate 45 minutes. Sprinkle almonds around edge.
4. Refrigerated 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15-30 minutes before serving.
5. Tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.

crust, flaked coconut, shortbread cookie, unsalted butter, filling, whipping cream, chocolate, almond, almonds

Taken from www.food.com/recipe/chocolate-tart-with-coconut-macaroon-crust-155098 (may not work)