I'm so proud of me -- I scheduled this post to go live at 3:14pm in honor of Pi Day. Get it? 3.14? Pi? I am such a nerd! :P
Today is a reprise of my very easy chocolate tart with macaroon crust (tart ... pie, same difference). Except this time it's made without milk so it can be served at a meat-based meal. Enjoy!
Chocolate Tart in a Macaroon Crust - Easy
1 (10 ounce) can coconut Macaroons
1 (9 ounce) bag semi-sweet chocolate chips
1/2 cup coconut or almond milk
3 Tbl. unsalted margarine
Set aside 1 or 2 macaroons. Process the remaining macaroons in a food processor until they are all pulverized. They might start to clump up, in which case you'll have to use (presumably) clean hands to manually break up the clumps. Using the back of a spoon (or your fingertips as long as they have macaroon all over them already), press the ground-up macaroons into an 8-inch pie or tart plate. Set aside.
In a 1-quart saucepan, heat the coconut or almond milk and margarine until they barely start to simmer. Remove from heat. Stir in chocolate chips and let sit a minute to melt. Whisk until mixture is smooth. Pour into prepared pie plate.
Break up reserved macaroons and decorate top. Place in fridge to firm up.
Remove from fridge about 1/2 hour before ready to serve. Cut into small delicious wedges.