Macaroon Brownie Tart

Today it’s a chilly spring rainy day in PA and we are under quarantine like everyone else. I have pulled pork in the slow cooker and I wanted to test this recipe for a while. This is such a favorite and so easy! As a shortcut you can always use a pre-made crust and brownie mix, but this one is from scratch for you!

I often overlook my tart pan. I don’t bake as much as I used to but love having it and the nonstick inside makes it easy to use. And this recipe is a show stopper!

Macaroon Brownie Tart
Serves 12

Pie Crust:
1 cup gluten-free flour (I use this one)
1/4 cup ghee
1 egg white

Brownie Layer:
2 cups coconut sugar
1-1/2 cups ghee, melted
1/2 teaspoon salt
3 egg yolks (reserve whites)
1 teaspoon vanilla
1 cup cocoa powder
1 cup gluten-free flour

Topping:
1/2 cup mini chocolate morsels (I use these)
3/4 cup coconut
1/2 cup almond or coconut milk
3 egg whites
1/2 cup sliced almonds

1. Heat the oven to 350F.
2. Place the flour, ghee, and egg white in a food processor.  Process until the dough comes together into a ball.
3. Remove the dough to a rolling mat and roll to an 11-1/2 inch circle. Place in a 10-1/2″ tart pan and press into the edges.  Prick the bottom with a fork and set aside.
4. In a bowl, combine the sugar and ghee until well combined. Add the vanilla and egg yolks, one at a time, combining after each addition. Add the cocoa powder and flour and mix well.
5. Pour the brownie layer into the tart pan and smooth the top.  Sprinkle the chocolate chips over the brownie layer.
6. In another bowl, mix the coconut, almond milk and egg whites, whisking until well combined.  Spoon over the brownie layer and chocolate chips.
7. Sprinkle the almonds around the edge.
8. Place in the oven and bake 40-50 minutes until the center is set and the top is golden brown.
9. Remove from the oven and cool 1 hour. Serve slightly warm.

Enjoy!

SHOP MY KITCHEN!

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