Tropical Tart

Tropical Tart

Makes 16
Prep 25 m
Cook 3 m
Chill 90 m
Microwave 45 seconds

Ingredients

Crust:

Filling:

Directions

Crust:

  1. 1 of 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. 1 of 4 Combine pineapple and rum or juice in a small microwave-safe bowl. Microwave on HIGH power for 45 seconds. Let stand 5 minutes.
  2. 2 of 4 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.
  3. 3 of 4 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.
  4. 4 of 4 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: 2 g fiber, 26 g carb., 19 g Fat, total, 37 mg chol., 10 g sat. fat, 72 mg sodium, 275 kcal cal., 2 g pro.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 11/20/2018