Coconut Fudge Crescent Tart
|Canned refrigerated quick crescent dinner rolls||8 Ounce|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Apricot brandy||1 Tablespoon|
|Coconut almond frosting supreme/Coconut pecan frosting supreme||1 Can (10 oz) (Ready To Spread, 1 Can)|
|Powdered sugar||1 Tablespoon|
|Semi-sweet chocolate chips||1⁄4 Cup (4 tbs)|
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.