Here I am, back again and with a sweet, delightful treat! I’m not going to lie, this tart from my Tia Leocadia is especially sweet, so I recommend using dark chocolate for the top layer to balance it out.
Have a great weekend!
Yields: 8-10 servings
Tip: Be sure to use dark chocolate to balance out the sweetness of the filling.
2 cups “Maria Biscuit Cookies” cookies or other sweet biscuit, pulsed fine
2/3 cup unsalted butter, melted
2 tablespoons whole milk
1 14-ounce can sweetened condensed milk
1 cup sweetened coconut flakes
1 7-ounce dark chocolate bar
3 tablespoons almond butter
Note: If using the Maria biscuit cookies, I use those made by the Goya brand, and they can usually be found in the Hispanic/Latin grocery aisle.
1) For the crust, preheat oven to 325°. Mix the cookies with butter and milk until it forms a dough-type consistency. In a lightly greased 9-inch tart pan, press crust dough firmly but gently against the bottom and up along the sides of the pan. Bake for 20-25 minutes, until golden brown. Allow to cool before pouring in filling.
2) For the filling, leave oven preheated at 325°. In a medium-sized bowl, mix together milk and coconut flakes. Pour into cooled crust and bake for 15 minutes.
3) While tart is baking, place a heatproof bowl over a pot of water, filled half way. Be sure that the bowl doesn’t touch the water. Over medium heat, melt chocolate and almond butter. When a few pieces of chocolate begin to melt, remove from heat, and stir quickly until chocolate and almost butter are melted and smooth.
4) Pour chocolate over the baked filling and refrigerate for up to 4 hours or overnight, until chocolate is hardened. Top with coconut flakes or fruit, as desired.