Italian Coffee and Almond Tart
Ingredients
½ of a 5.25 oz. box
hard almond cookies (such as Anna's brand), crushed
1 ¼ cups
graham cracker crumbs
3 tbsp.
sugar
8 tbsp.
Kowalski's Unsalted Butter, melted
½ cup
milk
10 oz.
mini marshmallows
1 tbsp.
instant coffee
1 ½ tsp.
Kowalski's Organic Madagascar Vanilla Extract
1 ½ cups
heavy cream, whipped to stiff peaks
- Kowalski's Deep Dark Hot Fudge Sauce, warmed, for drizzling
¼ cup
sliced almonds, toasted
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, mix together crushed cookies, graham cracker crumbs, sugar and butter until well combined.
- Press cookie mixture into the base and halfway up the sides of an 11" tart pan with removable bottom; bake in preheated oven until golden (7-8 min.). Remove from oven; set crust aside to cool.
- In a medium saucepan, combine milk and marshmallows over low heat; stir until smooth.
- Add instant coffee and vanilla; stir until smooth.
- Remove from heat; cool completely.
- Fold whipped cream into marshmallow mixture.
- Pour filling into crust; chill for 2 hrs. until set.
- Drizzle tart liberally with warmed chocolate sauce; scatter with almonds.
Tasty Tip:
- Substitute another hard almond-flavored cookie, such as hard Amaretti cookies, if desired.
Find It!
- Find Kowalski's Deep Dark Hot Fudge Sauce near the ice cream toppings.
