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Coconut Fudge Crescent Tart

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Ingredients
  Canned refrigerated quick crescent dinner rolls 8 Ounce
  Apricot preserves 1⁄2 Cup (8 tbs)
For filling
  Apricot brandy 1 Tablespoon
  Eggs 3
  Coconut almond frosting supreme/Coconut pecan frosting supreme 1 Can (10 oz) (Ready To Spread, 1 Can)
For topping
  Powdered sugar 1 Tablespoon
  Semi-sweet chocolate chips 1⁄4 Cup (4 tbs)
  Shortening 1 Tablespoon
Directions

Heat oven to 350°F.
Lightly grease 10-inch tart pan with removable bottom or 9-inch pie pan.
Separate dough into 8 triangles.
Place in greased pan; press over bottom and up sides to form crust.
Spread preserves evenly over bottom of crust.
Cover edge of crust with strip of foil.
In food processor bowl with metal blade or blender container, process 1 cup chocolate chips until finely ground.
Add brandy, eggs and frosting; blend well.
Pour into dough-lined pan.
Bake at 350°F. for 35 to 45 minutes or until filling is puffy and center is almost set.
Remove foil strip from crust; cool 15 minutes.
Sprinkle powdered sugar over top of tart.
In small saucepan over low heat, melt 1/4 cup chocolate chips and shortening, stirring constantly until smooth.
Drizzle over top of tart.
Refrigerate 4 hours or overnight.
Store in refrigerator.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Coconut

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