INGREDIENTS

INSTRUCTIONS

Make the macaroon shell: Preheat the oven to 375°F. 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 the 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 botton of
the shell, and put the shell on a platter.  Make the filling: 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 160° F. 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 th macaroon shell,
alternating them,  shake the platter gently to settle the filling. and
draw the back of a  knife through the chocolate mixtures to swirl 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 raspberry 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
dessert plates and pour some  ofthe raspberry sauce around them. Per
serving: 374 Calories; 25g Fat  (58% calories from fat); 4g Protein;
37g Carbohydrate; 87mg  Cholesterol;  Recipe by: Gourmet, 10/93  From
The Chocolate Archives, Dec 1997, http://www.choco.com

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Nutrition (calculated from recipe ingredients)
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Calories: 255
Calories From Fat: 145
Total Fat: 16.8g
Cholesterol: 80.8mg
Sodium: 321.5mg
Potassium: 205.4mg
Carbohydrates: 21.9g
Fiber: 2.9g
Sugar: 15.8g
Protein: 4.2g