Best 3 Chocolate Macaroon Crust Recipes
Indulge in the delectable delight of a chocolate macaroon crust, a symphony of flavors and textures that elevates any dessert to new heights. This exquisite crust combines the richness of dark chocolate with the delicate crunch of toasted macaroon biscuits, creating a base that perfectly complements a variety of fillings, from creamy mousses to luscious fruit compotes. Whether you're a seasoned baker or a culinary novice, let us guide you through the process of crafting this delectable crust, ensuring a dessert that will leave a lasting impression on your taste buds and captivate the hearts of your loved ones.
Here are our top 3 tried and tested recipes!
COCONUT CREAM PIE WITH CHOCOLATE MACAROON CRUST
Coconut cream pie gets a boost of flavor from a chocolate crust made with unsweetened shredded coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes. In a medium saucepan, whisk together coconut milk, sugar, gelatin mixture, coconut extract, and salt. Bring to a boil over medium heat, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk egg yolks with cornstarch until combined.
- Slowly whisk one-fourth of the hot-milk mixture into egg yolks; return to saucepan. Cook, whisking constantly, until the mixture returns to a boil, about 1 minute. Stir in shredded coconut. Transfer to a large bowl; let stand 15 minutes.
- Pour filling into the prepared crust. Refrigerate until set, at least 4 hours, and up to overnight. Spread whipped cream on top; garnish with toasted coconut, if desired.
CHOCOLATE MACAROON CRUST
Use this recipe to make our Coconut Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 6
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.
ULTIMATE CHOCOLATE CHEESECAKE WITH MACAROON CRUST
This is one IMPRESSIVE dessert that is immensely delicious. If you love cheesecake and are "mad" about chocolate, this is a little treasure you will use often. It is a dense filling, so please don't overbeat. You do not want too much air incorporated in the filling. Just beat until blended, no more. This is a Renny Darling...
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 8
Steps:
- 1. In a 10" springform pan, spread the butter on the bottom and sprinkle crumbs evenly over all. Set pan aside. In the large bowl of an electric mixer, beat together cream cheese, sour cream, eggs, sugar and vanilla until blended. Do not overbeat. Beat in the melted chocolate until blended.
- 2. Beat in the melted chocolate until blended. Pour mixture into prepared pan and bake at 350 for 45 minutes. Allow to cool and then refrigerate for at least 6 hours. Overnight is good, too. Decorate top with a generous sprinkling of grated chocolate. To serve, cut into wedges and keep the portions small. Serves 12 Can be prepared 1 day earlier and stored in the refrigerator. Two tablespoons Crème de Cacao can be added to the cream cheese mixture, if you enjoy the subtle addition of liqueur.
- 3. To gild the lily,Melt additional chocolate and put into a squeeze bottle or zip lock bag with a corner cut off. Drizzle melted chocolate over cheesecake in a decorative pattern and top with sliced strawberries to decorate.
Tips:
- Choose high-quality chocolate for the crust. This will make a big difference in the flavor of the tart.
- Make sure the chocolate is finely chopped before adding it to the food processor. This will help it blend more evenly.
- Pulse the chocolate and nuts in the food processor until they are finely ground. Do not over-process, or the crust will be too oily.
- Press the chocolate mixture firmly into the bottom of the tart pan. Make sure there are no cracks or holes in the crust.
- Chill the crust for at least 30 minutes before filling it. This will help it set and prevent it from cracking.
- When filling the tart, do not overfill it. Leave about 1/2 inch of space at the top of the crust.
- Bake the tart according to the recipe instructions. Do not overbake, or the crust will be dry and crumbly.
- Let the tart cool completely before slicing and serving. This will help it set and prevent it from falling apart.
Conclusion:
A chocolate macaroon crust is a delicious and versatile base for a variety of tarts and pies. It is easy to make and can be customized to your liking. Whether you are looking for a classic chocolate tart or something more unique, a chocolate macaroon crust is a great option.
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