Ingredients:
1 1/2 cups flaked coconut
1 cup crumbled shortbread cookies
1/4 cup unsalted butter, melted
3/4 cup whipping cream
8 ounces semisweet chocolate, chopped
1/8 teaspoon almond extract
2 tablespoons toasted slivered almonds
Directions:
Heat oven to 350. In a medium bowl, stir together all crust ingredients. Gently press mixture in bottom and up side of 9 in tart pan with removeable bottom.
Bake 12-15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.
Meanwhile place whipping cream and chocolate in med microwave safe bowl. Microwave on med 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. Stir in almond extract. Pour into cooled crust; refrigerate 45 minutes. Sprinkle almonds around edge.
Refrigerated 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15-30 minutes before serving.
Tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.
Servings: 8
Time preparation: 30 min.
Time total: 105 min.