This rich tart tastes like a chocolate and coconut candy bar. For best results, use a premium bar chocolate when making it, not chocolate chips.

CRUST
1 1/4 cups flaked coconut
1 cup shortbread cookie crumbs
1/4 cup unsalted butter, melted

FILLING
3/4 cup whipping cream
8 oz. semisweet chocolate, chopped
1/8 teaspoon almond extract

GARNISH
2 tablespoons toasted slivered almonds*

1. Heat oven to 350°F. In medium bowl, stir together all crust ingredients. Gently press mixture in bottom and up sides of 9-inch tart pan with removable bottom.

2. Bake 12 to 15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.

3. Meanwhile, place whipping cream and chocolate in medium microwave-safe bowl. Microwave on medium 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. (If some of the chocolate is still firm, return to microwave; microwave on medium in 15-second increments until melted.) Stir in almond extract. Pour into cooled crust; refrigerate 45 minutes. Sprinkle almonds around edge. Refrigerate 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15 to 30 minutes before serving.

TIP *To toast almonds, place on baking sheet; bake at 375°F. for 5 minutes or until golden brown.

8 servings

PER SERVING: 430 calories, 31.5 g total fat (18 g saturated fat), 3.5 g protein, 38.5 g carbohydrate, 45 mg cholesterol, 140 mg sodium, 2.5 g fiber