Clementine Tart With White Chocolate Macadamia Cookie Crust

This sophisticated dessert is truly easy to prepare.

January 4, 2012

Serves: 10
Prep:  8 min
Cook: 20 min
Total: 28 min

  • 1 package (18 ounces) refrigerated white chocolate-macadamia nut cookie dough
  • 1/3 cup sweet orange marmalade
  • 2 containers (3 1/2 ounces each) snack-pack vanilla pudding
  • 5 clementines, peeled and sections separated

1. Preheat the oven to 350°F. Coat a 9" or 10" springform pan with cooking spray.


2. Press the cookie dough into the pan and 1/2" up the sides. Bake for 20 minutes, or until well browned. Allow to cool completely on a rack.

3. Meanwhile, place the marmalade in a microwaveable bowl. Cover with waxed paper. Cook on high power for 90 seconds, or until bubbling. Set aside.

4. Remove the pan sides. Set the crust on a serving plate. Spread the pudding on the crust. Starting at the outer edge of the crust, set the clementine sections slightly overlapping in a ring. Repeat with smaller rings until the entire crust is covered (some pudding will show through). With a spoon, drizzle the marmalade over the fruit. Spread with the back of the spoon. Refrigerate, uncovered, for at least 30 minutes.

Nutritional Facts per serving
Calories     376.1 cal
Fat     13.6 g
Saturated fat     4 g
Cholesterol     5.4 mg
Sodium     466.5 mg
Carbohydrates     61.1 g
Total sugars     44.6 g
Dietary fiber     1 g
Protein     2.4 g

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