This tart is a major hit at social gatherings but make sure to keep it in a fridge or cooler until you are ready to eat. You don’t want “mounds” of melted chocolate on your hands.
I actually discovered something when I made two of these earlier, and froze the other one. We couldn’t wait to eat it so it was still a little bit frozen – and my whole family thought it made it even more delicious! So if you’d like to give it a try, just throw the whole thing in the freezer for a couple of hours before serving!
2/3 cup Gold Medal flour
5 1/2 cups shredded sweetened coconut
1/2 tsp salt
1 can (14 oz.) sweetened condensed milk
2 tsp vanilla extract
1 tsp almond extract
2 cups dark chocolate chips
1 cup Borden heavy whipping cream
Spray a tart pan with cooking spray. Preheat the oven to 350 F.
Mix together the coconut, flour, salt, sweetened condensed milk, vanilla and almond extract.
Press the coconut mixture into the bottom and up the sides of the prepared tart pan.
Bake for about 20 minutes or until lightly browned. Cool.
Meanwhile, pour the heavy whipping cream into a microwave-safe bowl. Microwave for about 2 minutes or until very hot but not boiling.
Add the chocolate chips to the heated cream and stir until melted. Pour into the crust. Let cool completely.
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Quick Tip: I love taking this dessert with me to potluck dinners.