THEME: Chocolate Raspberry Tart with Coconut Meringue Topping
Jamie R
* 1-1/4 sticks of butter, softened
* 2/3 cup confectioner's sugar
* 1/3 cup unsweetened dutch process cocoa
* 1 cup all-purpose flour
* 3/4 cup seedless red raspberry jelly
* 3 egg whites
* 1/4 tsp. cream of tartar
* 1/2 cup granulated white sugar
* 1/2 cup sweetened flaked coconut
Preheat oven to 325 degrees F. Cream together butter and
confectioner's sugar using an electric mixer. Add cocoa, then flour,
a little at a time, until each addition is absorbed into the dough.
Chill the dough in the refrigerator 30 minutes or overnight. Press
into an 11-inch tart pan with a removable bottom. Bake at 325 degrees
for 30 minutes.
Turn the oven temperature up to 350. Allow the crust to cool about 15
minutes. Spread the raspberry jam evenly over the crust.
In a very clean large glass or metal bowl, beat the egg whites and
cream of tartar together until soft peaks form. (To check, stop the
electric mixer. Dunk the beaters into the egg whites and pull out. If
little peaks form, then fall over, that's what you're looking for.)
Gradually add in the sugar, beating continuously, until the peaks
become stiff. Quickly pour the meringue over the raspberry jam layer,
then top with the flaked coconut. Put the tart pan on a cookie sheet
and bake 15-20 minutes.
Remove by setting the tart pan on top of a sturdy can (like a 28 oz.
can of tomatoes). Pull the sides down and voila! You have a perfect
tart!