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Black And White Chocolate Macaroon Tart With Raspberry Sauce

2 cups sweetened flaked coconut
2 tablespoons flour
1/2 teaspoon salt
2 egg whites
1/3 cup sugar

2 egg yolks
2/3 cup heavy cream
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 tablespoons rum
6 ounces fine-quality white chocolate, chopped
1/2 cup sour cream

10-ounce package frozen raspberries in light syrup, thawed

Preheat the oven to 375F. Butter generously the bottom and sides
of a 9-inch square or 10-inch round tart pan with a removable
bottom, line the bottom with parchment paper, and butter the paper.
In a bowl toss together the coconut, the flour, and the salt. In
another bowl whisk together the egg whites and the sugar until the
mixture is white and foamy, stir the sugar mixture into the coconut
mixture, and with a rubber spatula spread the mixture evenly on
the bottom and up the sides of pan. Bake the shell in the middle
of the oven for 20 to 25 minutes, or until it is firm and golden,
loosen it from the sides of the pan with a small knife, and remove
the sides of the pan. Let the shell cool completely on a rack,
remove the bottom of the pan, peeling off the paper from the bottom
of the shell, and put the shell on a platter.

In a small metal bowl whisk together the egg yolks and the heavy
cream, set the bowl over a saucepan of simmering water, and cook
the mixture whisking constantly, until it is thickened and registers
160F. on a candy thermometer. Remove the bowl from the pan, add
the bittersweet chocolate, stirring until the chocolate is melted,
and stir in the rum. In another small metal bowl set over the pan
of barely simmering water melt the white chocolate, stirring, stir
in the sour cream, and stir the mixture until it is just smooth.
Remove the bowl from the pan and let the white and dark chocolate
mixtures cool to warm, stirring frequently.

Spoon the chocolate mixtures into the macaroon shell, alternating
them, shake the platter gently to settle them together. Chill
the tart, covered loosely, for 8 hours, or until it is set. The
tart may be made 1 day in advance and kept covered and chilled.
Make the sauce: Force the raspberries through a fine sieve into
a bowl, pressing hard on the solids, scrape the pulp from the
underside of the sieve into the sauce, and whisk the sauce until
it is combined well. The sauce may be made 2 days in advance and
kept covered and chilled. Arrange slices of the tart on each of
8 dessert plates and pour some of the raspberry sauce around them.
Serves 8.


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