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Coconut Fudge Crescent Tart Recipe
|Canned refrigerated quick crescent dinner rolls||8 Ounce|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Apricot brandy||1 Tablespoon|
|Coconut almond frosting supreme/Coconut pecan frosting supreme||1 Can (10 oz) (Ready To Spread, 1 Can)|
|Powdered sugar||1 Tablespoon|
|Semi-sweet chocolate chips||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3093 Calories from Fat 1397
% Daily Value*
Total Fat 156 g239.9%
Saturated Fat 48.4 g242.1%
Trans Fat 12.6 g
Cholesterol 634.4 mg
Sodium 2078.8 mg86.6%
Total Carbohydrates 392 g130.7%
Dietary Fiber 7.1 g28.4%
Sugars 245.4 g
Protein 41 g81.3%
Vitamin A 31.8% Vitamin C 85.6%
Calcium 11.6% Iron 55.4%
*Based on a 2000 Calorie diet
Lightly grease 10-inch tart pan with removable bottom or 9-inch pie pan.
Separate dough into 8 triangles.
Place in greased pan; press over bottom and up sides to form crust.
Spread preserves evenly over bottom of crust.
Cover edge of crust with strip of foil.
In food processor bowl with metal blade or blender container, process 1 cup chocolate chips until finely ground.
Add brandy, eggs and frosting; blend well.
Pour into dough-lined pan.
Bake at 350°F. for 35 to 45 minutes or until filling is puffy and center is almost set.
Remove foil strip from crust; cool 15 minutes.
Sprinkle powdered sugar over top of tart.
In small saucepan over low heat, melt 1/4 cup chocolate chips and shortening, stirring constantly until smooth.
Drizzle over top of tart.
Refrigerate 4 hours or overnight.
Store in refrigerator.