Indulge in a tropical escape with our delightful "Coconut Tarts with Chocolate and Coconut Cream"! These mini masterpieces are not just a treat for the taste buds but also a feast for the eyes. Imagine biting into a buttery tart shell that cradles a luscious layer of dark chocolate, followed by a creamy coconut filling that dances on your palate. Perfect for gatherings or a sweet personal indulgence, these tarts are sure to impress your family and friends. Ready to elevate your dessert game? Let's dive into this irresistible recipe that will leave everyone craving more!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 1 hrs 30 mins
Cuisine: International
Serves: 12 tarts
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 cup coconut cream
- 1/2 cup dark chocolate, melted
- 1/4 cup sweetened condensed milk
- 1/4 cup toasted coconut for garnish
Instructions
- In a large mixing bowl, combine all-purpose flour, softened butter, granulated sugar, and shredded coconut. Mix until a crumbly dough forms.
- Add egg yolk to the dough and knead until it comes together into a smooth pastry. Wrap in plastic and refrigerate for 30 minutes to rest the dough.
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or non-stick spray.
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut circles large enough to line each muffin cup, pressing dough gently into the cups.
- Blind bake the tart shells by covering with parchment paper and filling with pie weights or dried beans. Bake for 10-12 minutes until edges are light golden.
- Remove weights and parchment, then bake for an additional 5 minutes until fully golden. Let cool completely.
- For the filling, whisk coconut cream and sweetened condensed milk until smooth and creamy.
- Melt dark chocolate using a double boiler or microwave, stirring until completely smooth.
- Pour a thin layer of melted chocolate into each cooled tart shell, allowing it to set slightly.
- Carefully pour the coconut cream mixture over the chocolate layer, filling each tart about 3/4 full.
- Refrigerate tarts for 1 hour to set the filling completely.
- Before serving, garnish with toasted coconut flakes and an optional drizzle of remaining melted chocolate.
Tips
- Chill the Dough: Don’t skip the refrigeration step! Chilling the dough helps it firm up, making it easier to handle and ensuring a flaky crust when baked.
- Use Quality Ingredients: For the best flavor, opt for high-quality dark chocolate and fresh coconut cream. The richness of these ingredients will elevate your tarts to gourmet status.
- Blind Baking: Make sure to blind bake the tart shells thoroughly to prevent them from becoming soggy once the filling is added. The shells should be light golden brown for optimal texture.
- Layering Technique: Pour the melted chocolate first to create a barrier that keeps the coconut cream filling from soaking into the crust. This will help maintain the tarts' structure and flavor.
- Garnishing: For an extra touch of elegance, consider adding a drizzle of melted chocolate over the toasted coconut garnish before serving. It adds a beautiful finish and enhances the chocolate flavor.
- Serving Temperature: These tarts are best served chilled, so make sure to refrigerate them for at least an hour before serving to achieve the perfect creamy consistency.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 4g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 55mg
