Candy Bar Tart

1-1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup sugar
1/2 cup butter or margarine
1/3 cup chopped almonds, toasted
2 egg yolks
2 tablespoons half-and-half
1/2 cup butter or margarine
One (1 ounce) square unsweetened chocolate
2 eggs, lightly beaten
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 egg whites
1/2 cup sugar
One 7 ounce package flaked coconut
1 teaspoon vanilla extract
3/4 blanched whole almonds or almond slivers

Preheat oven to 350F. Combine 1-1/2 cups flour, baking powder, salt and 1/4 cup sugar in a medium bowl; cut 1/2 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal. Stir in chopped almonds. Add egg yolks and half and-half, stirring until drying ingredients are moistened. Shape mixture into a ball and chill 30 minutes. Press pastry in bottom and up sides of a 11 inch tart pan. Bake at 350F for 15 minutes. Let cool. Combine 1/2 cup butter and chocolate in a small saucepan, cook over low heat, stirring frequently, until chocolate and butter melt. Remove from heat and set aside. Combine eggs, 1/4 cup sugar and 1 teaspoon vanilla in a medium bowl, stirring well. Stir in chocolate mixture, add 1/2 cup flour; stir until blended, Pour mixture into cooled crust.

Beat egg whites (at room temperature) at high speed with an electric mixer until soft peaks form. Gradually add 1/2 cup sugar, beating 2 to 4 minutes. Stir in Coconut and 1 teaspoon vanilla. (Mixture will be very thick.) Sprinkle coconut mixture over chocolate filling. Arrange whole almonds on top. Bake at 325 for 30-40 minutes. Remove tart from pan to serve.

Return To:

Cajun Country -- New Iberia, Louisiana