1 cup butter
1/3 cup dark chocolate
1 cup sorpler [15 ounce] cans crushed pineapple, drained
1 cup finely sliced almonds
1 teaspoon powdered fruit preserves
Cut the butter into the chocolate with your hands until the mixture resembles coarse salt. Adjust as desired, whisk in and blend thoroughly.
Pour the chocolate into a large pan or nonstick skillet. Stir fruit preserves into the chocolate. Blend with crushed pineapple and chopped almonds.
Place a piece of chocolate on the center of each tart. Roll out layers if desired. Use a pastry knife to cut by distributing thin slices around top of tart. Alternate layers of crusts over top of tart. Garnish with the fruit preserves.
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