Macaroon Brownie Tart

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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!

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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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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Published by

slicedicedish

With having to shift my diet to gluten-free and dairy-free, I’m excited to share what I’m cooking in hopes it will help you lead a healthier lifestyle while at the same time offering LOTS of flavor! In real life, live in Wyomissing Hills, PA with my love who is my biggest fan and recipe tester! I have 3 jobs alongside this blog… First a foremost, I am an Independent Advanced Director with Pampered Chef and have enjoyed that role for 20 years! I am a fitting room stylist for New York & Company and recently started as an Executive Administrative Assistant for Berkshire Investment Group. Lots to juggle and I’m loving every single minute of it! Disclaimer: Slice, Dice & Dish is not an official Pampered Chef blog/website. Pampered Chef is not involved in any way with this blog. To learn more about what I offer through Pampered Chef and to shop my kitchen, please visit my Pampered Chef website at: www.pamperedchef.biz/colleenfinley

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