Macaroon Crusted Orange Tart Recipes

MACAROON CRUSTED ORANGE TART

Steps:

• For the Tart Shell: Preheat oven to 375 degrees F.
• In a medium bowl, mix the 3 1/3 cups coconut, egg whites, confectioners' sugar, and vanilla together. Lightly press this macaroon mixture against the sides and bottom of a buttered 9-inch tart pan to form the walls of the tart.
• Bake the shell until the bottom crust is tanned and the sides are golden brown, about 10 minutes. Let cool on a rack. Lower oven temperature to 325 degrees F.
• For the Orange Filling: While the shell is cooling, in a medium bowl, mix the yolks, sweetened condensed milk, extract, oil, orange juice, and zest together. Pour the filling into the cooled shell and bake until just set, about 15 minutes. Set on a rack to cool, then refrigerate until chilled.

CHOCOLATE TART WITH COCONUT MACAROON CRUST

Steps:

• 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.

CHOCOLATE MACAROON CRUST

Steps:

• Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
• Press mixture into bottom and all the way up sides of prepared pieplate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.

ORANGE CHOCOLATE TART

Steps:

• In a microwave-safe dish, melt butter and five chocolate squares. Cool for 10 minutes. Meanwhile, line a 9-in. fluted tart pan with removable bottom with pastry. Line pastry with a double thickness of heavy-duty aluminum foil. Bake at 450° for 5 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°., In a small bowl, beat eggs, sugar and orange extract until thickened, about 4 minutes. Stir in cooled chocolate mixture. Beat in flour; mix well. Pour into crust. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, line a baking sheet with waxed paper; set aside. Melt remaining chocolate. Pour melted chocolate into a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight to 10 small hearts onto the waxed paper. Refrigerate until set. Spread whipped topping on pie; garnish with chocolate hearts and orange zest if desired. Refrigerate leftovers.

DARK CHOCOLATE AND ORANGE MASCARPONE TART

Steps:

• Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
• Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
• While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
• Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
• Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
• Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.

MACAROON PIE CRUST

Steps:

• Preheat oven to 375 degrees F.
• In food processor, combine all ingredients and process until well blended.
• Press into bottom and sides of ungreased 9-inch pie pan.
• Bake 7 minutes or until golden brown.
• Cool completely before filling.

ALMOND MACAROON TART

Steps:

• Preheat oven to 350°. Place almonds and coconut in a food processor; process until finely ground. Add flour and sugar; pulse to combine. Add butter; pulse until crumbly. Reserve 1-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom and up sides of a greased 11-in. fluted tart pan with removable bottom., For filling, place confectioners' sugar, 1/2 cup coconut, almond paste and extract in food processor; pulse until fine crumbs form. Add egg whites; process until blended. Spread into crust; sprinkle with reserved topping., Bake 25-30 minutes or until golden brown. Sprinkle with remaining coconut; bake 5-8 minutes longer or until coconut is lightly browned. Cool completely on a wire rack.

DARK CHOCOLATE-GLAZED ORANGE MACAROONS

Steps:

• Heat oven to 325°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• In large bowl, mix coconut, sugar and flour. Stir in egg whites, pecans, orange peel, vanilla and almond extract. On cookie sheet, drop dough by tablespoonfuls 2 inches apart.
• Bake 18 to 22 minutes or until golden. Remove from cookie sheet to cooling rack; cool completely.
• In small resealable freezer plastic bag, place chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand until set.

FRENCH MOCHA MACAROON TART

Steps:

• For Crust:
• Preheat oven to 350°F. Line 9-inch-diameter tart pan with removable bottom with foil, carefully pressing up sides and into grooves. Brush foil with vegetable oil. Finely grind first 4 ingredients in processor. Add egg white and vanilla and blend until mixture almost forms balls. Press onto bottom (not up sides) of prepared pan, using wet finger-tips as aid. Bake until crust looks dry and feels firm, about 14 minutes. Cool.
• For Dark Chocolate Filling:
• Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally. Add chocolate and whisk until smooth. Set aside.
• For White Chocolate Filling:
• Bring first 3 ingredients to simmer in heavy large saucepan. Reduce heat to low. Add white chocolate and whisk until smooth. Remove from heat and whisk in sour cream. Pour 1/2 cup of mixture into small bowl; add butter to mixture in small bowl and whisk until smooth. Set aside for garnish.
• Drop dark chocolate filling and remaining white chocolate filling alternately by 1/4 cupfuls onto crust. Swirl fillings together using tip of knife. Freeze until firm, about 1 hour.
• Freeze reserved 1/2 cup white chocolate filling until firm enough to pipe, stirring occasionally, about 5 minutes. Lift tart from pan using foil sides as aid. Peel down foil sides. Turn tart on side and carefully peel foil off bottom of tart. Place tart on platter. Spoon reserved white chocolate filling into pastry bag fitted with medium star tip. Pipe white chocolate mixture around edge of tart. Garnish with almonds. (Can be prepared 1 week ahead; refrigerate. Cover when firm and keep refrigerated.) Let stand at room temperature 30 minutes before serving.