Recipe

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
  1. Preheat oven to 350°.
  2. In a medium mixing bowl, mix together crushed cookies, graham cracker crumbs, sugar and butter until well combined.
  3. 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.
  4. In a medium saucepan, combine milk and marshmallows over low heat; stir until smooth.
  5. Add instant coffee and vanilla; stir until smooth.
  6. Remove from heat; cool completely.
  7. Fold whipped cream into marshmallow mixture.
  8. Pour filling into crust; chill for 2 hrs. until set.
  9. 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.