Coconut-Almond Macaroon Torte

Contributed by Carl Boone

This recipe is from the September 1991 issue of Bon Appetit. I have made it several times and it has never been anything less than absolutely delicious. It is simple, attractive and always popular.

Serves 12

Ingredients

Crust

• 1-1/2 cups toasted almonds
• 1/4 cup lightly packed golden brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted

Filling

• 1/2 cup canned coconut cream (such as Coco Lopez)
• 3 ounces imported white chocolate, chopped
• 1/4 cup sour cream
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
• 1-1/4 cups lightly packed shredded sweetened coconut

Topping

• 1/4 cup whipping cream
• 3 tablespoons unsalted butter
• 2 tablespoons light corn syrup
• 4 ounces bittersweet (not unsweetened) chocolate, chopped

Garnish

• 2 ounces imported white chocolate, chopped, melted
• 26 (about) whole almonds, toasted (with or without skins)

Instructions

FOR CRUST: Preheat oven to 350F. Coarsely chop almonds in processor. Add sugar and butter and process using on/off pulses until finely chopped. Using plastic wrap as aid, press mixture firmly into bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake 10 minutes. Cool on rack.

FOR FILLING: Bring coconut cream to simmer in heavy small saucepan. Reduce heat to low. Add white chocolate and stir until melted. Pour into medium bowl. Whisk in sour cream. Add butter and whisk until butter melts and mixture is smooth. Stir in coconut. Chill until filling is very cold but not set, about 1 hour. Spoon filling into crust; smooth top. Chill until set.

FOR TOPPING: Bring first 3 ingredients to simmer in heavy small saucepan, stirring frequently. Reduce heat to low. Add bittersweet chocolate and stir until melted. Reserve 3 tablespoons hot topping. Pour remainder over tart, covering filling. Spread topping with back of spoon to cover filling evenly.

FOR GARNISH: Quickly spoon melted white chocolate into parchment cone. Pipe white chocolate in parallel vertical lines over topping, spacing evenly. To form decorative pattern, draw tip of small knife from left to right through white chocolate lines. Repeat, spacing evenly and alternating direction knife is moved. Dip round end of 1 almond halfway into reserved chocolate topping. Place sideways at edge of tart. Repeat with remaining almonds, arranging side by side around tart. Chill overnight. (Can be prepared 5 days ahead). Remove pan sides. Cut into wedges.

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