Passover Truffle Tart With Macaroon Crust
 
Recipe By :Mimi Mark
Serving Size : 12 Preparation Time :0:15
Categories : Desserts Passover
 
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 10 ounces can soft coconut macaroons
 6 ounces semisweet chocolate -- coarsely chopped
 2 ounces unsweetened chocolate -- coarsely chopped
 6 Tablespoons margarine
 1/2 cup sugar
 3 large eggs
 Raspberries
 mint sprigs
 
Preheat oven to 350°. In food processor with knife blade attached,
 Pulse macarrons until fine crumbs form. Sprinkle crumbs in 9-inch tart pan
 With removable bottom. With hand, press crumbs onto bottom and up sides of
pan. In 2- quart saucepan, melt chocolates with margarine over
 medium-low heat, stirring occasionally. Remove saucepan from heat and whisk in
sugar.  Add eggs and whisk until evenly blended. Pour chocolate
 mixture into macaroon crust and spread evenly. Bake tart 15 minutes or until
 top is just set. Cool tart completely in pan on wire rack. Carefully
 loosen crust from side of tart pan; remove side. Refrigerate tart until 1
 hour before serving for best consistency. Garnish with raspberries and mint
sprigs 
 - - - - - - 
Per Serving (excluding unknown items): 192 Calories; 14g Fat (58.9%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber;
 47mg
Cholesterol; 83mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
 ½ at; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0