By Carol Ramos, The Pastry Chef's Baking
4 tablespoons butter, softened
1/4 cup solid vegetable shortening
1/2 cup packed brown sugar
1 cup flour
Almond-Coconut Topping
(make only 1/2 recipe if you're making as tarts)
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded coconut
1 cup chopped almonds, toasted
1 cup chocolate chips
1/2 cup Nutella
Toffee bits for sprinkling on top, optional
1. Preheat oven to 350 degrees F.
2. In a bowl, cream the butter, shortening, and brown sugar. Blend in the flour. Press the mixture evenly into the bottoms and sides of ungreased tart pans. Bake for 10-12 minutes, or until lightly golden.
3. While the crusts are baking, prepare the topping: Beat the eggs. Add the brown sugar, vanilla, flour, baking powder, salt, coconut, and almonds and stir well.
4. Spread the partially baked crusts with the topping and bake for 25 minutes more, or until the filling is golden brown.
5. Melt chocolate chips and Nutella over low heat in the top half of a double boiler over hot water. Stir until smooth. Spread over each tart and cool completely. If desired, sprinkle with toffee bits and/or chopped toasted almonds.
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