I had no intention of making a third (or fourth?) Easter dessert, but then I discovered macaroon crust on Pinterest and, well, here we are talking about a Chocolate Macaroon Tart.
So, what’s so special about a macaroon crust? For one, it’s basically a big chewy, crisp-edged coconut macaroon cookie that you can bake and fill with whatever no-bake filling you like.
There is no “for two.” It’s that simple.
Now, there are many ways to make a macaroon crust. Some have flour, some contain egg whites. I looked at a few options before realizing that it would probably work with just two ingredients: sweetened flaked coconut and sweetened condensed milk.
Oh, and salt. Can’t forget the salt.
I folded the ingredients together and pressed the mixture into a heavily-greased springform or tart pan.*
*I think the only piece of baking equipment that I don’t have is a tart pan, which is probably why there have not been many tarts on here. Feel free to use whatever you have.
Half an hour later, it was toasty at the edges and light-golden in the center.
I filled it with chocolate ganache and let it set up in the fridge before slicing.
(I also gave it a few swipes with the back of a hot spoon for some rustic glossiness and because I am a control freak.)
Who knew five Ingredients and no grains could make something this irresistible?! Silky chocolate ganache filling + toasty coconut crust 🙌🏻🙌🏻🙌🏻
It’s like eating a chocolate-coconut candy bar…but classier because it’s a tart. We all know how much classiness matters when you’re sneaking cold wedges of Chocolate Macaroon Tart out of the fridge after your bedtime. Not that I’ve ever done that. Twice. On the same night.
Happy Easter to those celebrating! Chag sameach to those observing Passover! And if you’re not celebrating/observing anything, have a great weekend anyway.
Chocolate Macaroon Tart {Five Ingredients, Grain-Free}
makes one 9- or 10-inch tart, about 12 servings
Macaroon Crust:
1 14-ounce package sweetened flaked coconut
2/3 cup sweetened condensed milk
1/4 teaspoon Kosher or sea salt
Ganache Filling:
12 ounces dark chocolate, chopped
1 cup heavy cream
Preheat oven to 350F. Heavily grease a 9- or 10- inch tart pan or springform pan. Line the bottom with parchment and grease again.
Make the crust. Combine sweetened flaked coconut, sweetened condensed milk, and salt in a large mixing bowl. Use a silicone spatula or wooden spoon to fold together until combined. It will be thick.
Transfer mixture to prepared pan. Lightly grease your hands before pressing mixture onto the bottom and up the sides. Bake 25-30 minutes, or until edges are browned and center is turning pale golden. Remove to a rack and cool completely.
Make ganache filling. Place chopped chocolate in a large measuring cup or heatproof mixing bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.
Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Use a fork to stir until chocolate and cream are combined and smooth. Pour into crust. Tap a few times to release air bubbles. Let tart sit at room temperature until filling is set (a couple of hours), or chill uncovered in the refrigerator. Remove tart from the fridge at least 15-20 minutes before running a thin, flexible knife around the edge and releasing from the pan.
Slice into thin wedges and serve. Leftovers will keep covered in the refrigerator.
While making dinner at work last week, I decided to throw together a last-second batch of biscuits. Instead of making 
Within five minutes, I had stirred together a dough, patted it out, sliced it into biscuits, and put a full pan into the oven. In addition, I had only used one bowl and one silicone spatula, and done absolutely zero rolling and folding. I didn’t even have to worry about cutting in chilled butter—there’s no butter at all, actually!
Just five ingredients, five minutes of active work, and a twenty minute bake later, I pulled a pan of fluffy, golden biscuits from the oven.
That got me thinking. I’ve used Cream Biscuit dough for all sorts things on this blog—yeast-free 
Oh, yes. Today we’re talking about easy, tender biscuits that could rival any of my other biscuit recipes for taste and texture.
We’re talking about a recipe so versatile that it can be used for everything from weekend breakfast to game day to a holiday menu.
We’re talking about biscuits so quick and simple that they can be pulled together on a busy weeknight without a second thought…
…or spread with butter and honey on a lazy Saturday morning.
In short, this is one of those recipes so delicious and deliciously easy that it’ll make you look like 
So, what are you waiting for?! Make some Cream Biscuits tonight!
Until last Wednesday, I had no plans to create a new Fudgsicle recipe. I have some vegan 
I trekked over to Trader Joe’s to buy the day’s groceries. It was only when I was turning onto the block where I work that I realized I hadn’t bought anything for Fudgsicles. I had been a bit distracted when my boss had requested them, and had forgotten to put the ingredients on my list. It was getting late and I needed to get started on dinner, so instead of going back to TJ’s, I determined that I’d figure out how to make Fudgsicles from things they had on-hand.
Once I got dinner on, I started to look through the cabinets for ingredients. It went something like this:
I put all the ingredients in the blender, said a little prayer to Julia Child, and blitzed everything together until it was smooth. I divided the mixture among a set of ice pop molds and put them in the freezer.
Before the Fudgsicles were completely frozen, it was time for me to go home. As you probably could have guessed, I spent the next 18 or so hours wondering if they were any good compared to my old favorites. Imagine how delighted I was when I got to work the next day to see that the family had already eaten most of them!
Luckily, there was one left for me to try. It was deeply chocolaty, perfectly sweet, and soft enough that I could bite through it—so basically, exactly what I was going for. I love that a recipe that began as a guessing game worked on the first try. That rarely happens, so I’m calling it a victory.
I’ve made three more batches of these Fudgsicles since last week—two for work and one for me. I love how quick and easy they are and that they’re made from the sort of ingredients I always have on hand. And that’s to say nothing of the fact that they’re vegan and fairly low-calorie for an end of the day treat. I don’t follow any sort of diet, but it’s nice to make something on the lighter side every once in a while.
Spend five minutes making a batch of Fudgsicles this weekend! I hope you love them as much as I do.
e2 bakes brooklyn 