COCONUT MACAROON PIE WITH CHOCOLATE GANACHE
Coconut pie lovers will be in heaven with this delectable pie covered with a rich and silky chocolate ganache. I reminiscent of good old-fashioned candy.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 9-in. pie plate with pastry; flute edges. Set aside., In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in the cream, butter, lemon juice, salt and extract. Fold in coconut., With clean beaters, beat egg whites on medium speed until soft peaks form; beat on high until stiff peaks form. Gradually fold into coconut mixture. Pour into pastry shell., Bake at 375° for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; whisk until smooth. Drizzle over pie. Refrigerate until set.
Nutrition Facts : Calories 575 calories, Fat 39g fat (23g saturated fat), Cholesterol 126mg cholesterol, Sodium 278mg sodium, Carbohydrate 59g carbohydrate (37g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE GANACHE TARTS
Decadent, chocolate mousse-like filling and a flakey, tender crust make this very special. Be sure to coat hands well with flour when putting the dough into pastry cups. - Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat butter and cream cheese until smooth; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups., Bake at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Transfer to a small bowl; cover and refrigerate until firm., Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners' sugar if desired.
Nutrition Facts : Calories 123 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE GANACHE TART
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
- Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
- Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
- Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
- Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.
More about "chocolate ganache tarts with coconut macaroon crust gf paleo food"
PALEO CHOCOLATE GANACHE (GLUTEN FREE & VEGAN) | A CLEAN BAKE
From acleanbake.com
4.6/5 (27)Total Time 5 minsServings 8Calories 193 per serving
- Microwave on high in 30-second increments until melted (fully liquefied with a very thin consistency). This will probably take 60-90 seconds.
- Pour the cream over the chocolate and stir until the chocolate melts completely. It may take longer than you'd expect, but the residual heat of the coconut cream will melt the chocolate.
COCONUT MACAROONS - COMPLETELY DELICIOUS
From completelydelicious.com
FRENCH CHOCOLATE GANACHE TART RECIPE – BAKING LIKE A …
From bakinglikeachef.com
CHOCOLATE MACAROON PIE
From crazyforcrust.com
CHOCOLATE GANACHE TART RECIPE
From bonappetit.com
CHOCOLATE GANACHE TARTS WITH COCONUT MACAROON CRUST
From recipelion.com
CHOCOLATE COCONUT MACAROONS (GF, DF, PALEO) - LIVING HEALTHY …
From livinghealthywithchocolate.com
CHOCOLATE GANACHE TART (GLUTEN FREE AND PALEO) - A CLEAN BAKE
From acleanbake.com
CHOCOLATE GANACHE TART WITH MACAROON CRUST - BUSY IN …
From busyinbrooklyn.com
14 MUST-TRY PALEO CHOCOLATE DESSERT RECIPES
From paleorunningmomma.com
Reviews 25Published Jan 31, 2017Estimated Reading Time 3 mins
NO-BAKE PALEO CHOCOLATE TART - PALEO GLUTEN-FREE GUY
From paleoglutenfreeguy.com
CHOCOLATE GANACHE TARTS WITH COCONUT MACAROON CRUST (GF
From pinterest.co.uk
CHOCOLATE GANACHE TARTS WITH COCONUT MACAROON CRUST (GF
From pinterest.com
GLUTEN-FREE CHOCOLATE GANACHE TART
From goodhousekeeping.com
RECIPE: CHOCOLATE GANACHE TART
From williams-sonoma.com
CHOCOLATE TART - CHOCOLATE GANACHE TART RECIPE - VEENA AZMANOV
From veenaazmanov.com
CHOCOLATE COCONUT GANACHE TART
From foodnetwork.ca
TRIPLE LAYER CHOCOLATE COCONUT MACAROON CAKE {PALEO}
From paleorunningmomma.com
CHOCOLATE GANACHE TARTS WITH COCONUT MACAROON CRUST (GF + PALEO)
From en.paperblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love