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Tropical Tart

Tropical Tart

Nutrition Facts
  • cal. (kcal) 275
Tropical Tart
  • Makes: 16 servings
  • Prep: 25 mins
  • Microwave: 45 seconds
  • Cook: 3 mins
  • Chill: 1 hr 30 mins
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Ingredients

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Crust:
  • 1 bag (7.25 ounces; 24 cookies) 24 square chocolate cookies (such as Pepperidge Farms Chessmen)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
Filling:
  • 2/3 cup dried pineapple, chopped
  • 1/3 cup coconut-flavored rum (such as Malibu) or pineapple juice
  • 3/4 cup heavy cream
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup macadamia nuts, chopped
  • 1/2 cup plus 2 tablespoons sweetened flake coconut
  • 1 envelope (from a 2.6-ounce package) powdered dairy topping mix
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Directions

Crust:
  1. Set aside one cookie. In food processor, crush remaining cookies until crumbs are even in size. Add butter and sugar; pulse to blend. Press into a 9-inch tart pan. Refrigerate while making filling.
Filling:
  1. Combine pineapple and rum or juice in a small microwave-safe bowl. Microwave on HIGH power for 45 seconds. Let stand 5 minutes.
  1. Meanwhile, heat cream in a small saucepan over medium-high heat just until bubbly around the edges, abut 3 minutes. Place chocolate in a bowl and pour hot cream over chocolate. Let stand 1 minute, then stir or whisk until smooth.
  2. Drain pineapple (discarding liquid) and stir into chocolate mixture, along with nuts and 1/2 cup of the coconut. Spread into crust. Refrigerate 1-1/2 hours.
  3. Combine topping mix, milk and vanilla in a medium-size bowl. Beat on low speed until blended, then on high for 4 minutes. Spread over chocolate mixture. Toast remaining 2 tablespoons coconut; sprinkle over tart. Crush remaining cookie; sprinkle over coconut and serve.

Nutrition Information for Tropical Tart

Servings Per Recipe: 16
PER SERVING: 275 cal., 19 g total fat (10 g sat. fat), 37 mg chol., 72 mg sodium, 26 g carb. (2 g fiber), 2 g pro.