| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Cook: | 20 min |
| Yield: | 12 servings |
Ingredients
- 3 tablespoons cold unsalted butter, cut into pieces, plus more for greasing
- 1/3 cup all-purpose flour
- 1 cup shredded coconut, toasted, plus more for garnish
- 2 tablespoons packed light brown sugar
- 5 ounces semisweet or bittersweet chocolate, very finely chopped
- 1/4 teaspoon salt
- 3/4 cup dulce de leche, warmed (available in the dessert-topping section)
- 1 quart coconut ice cream
Instructions
- Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 12-cup muffin pan with butter.
- Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times. Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 20 minutes.
- Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.
- With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 301 |
| Total Fat | 17 g |
| Saturated Fat | 12 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 4 g |
| Cholesterol | 33 mg |
| Sodium | 113 mg |
Reviews
These are my new favorite. It really didn’t look like I was going to be able to get them out of the pan because they were so delicate but after freezing for 20 minutes they were fine! I used Ben & Jerry’s pina colada ice cream because I couldn’t find plain coconut and that tasted great!
I made these on Wednesday and followed this recipe almost to a ‘T’, and it came out exactly the way it said! I overbaked the tarts a bit, but thats okay. I even made my own dulce de leche since I didn’t have any on hand and I must say I’m impressed. I didn’t toast the coconut until after I put the chocolate on. However, I changed the recipe a bit to make the tarts more cookie like on Thursday (and since I had so much dulce de leche left over!. I used 1 cup flour, about 3/4 cup brown sugar, 1 cup of untoasted coconut, 2 teaspoons baking soda, 6 tablespoons of margarine, and 1 teaspoon of salt. I personally like the softer/chewy cookie better but my mommy liked the crisp tart. This recipe is a must try!
I greased the muffin pan with Crisco but half of the tartlets still stuck. It would probably be better to use baking spray or even cupcake papers. I used a shiny pan (not dark), and there’s no way you could bake them for 20 minutes–they were overdone at 10 minutes, and my oven temperature is accurate. I saw how crumbly the crusts were and I thought a hard chocolate layer on top of that would be a mess to eat, so I made ganache instead. Since I got only 6 tartlets out of this, I am going to try again, this time doubling the dough, using untoasted coconut (it gets toasted when you bake it) and the rest of the ganache.
This was simple and so, so, so good! I followed the recipe exactly. I used a dark non-stick muffin pan and they turned out fine for me, but if using a dark pan the cooking time should be cut to around 12 minutes instead of 20. If you have trouble finding coconut ice cream, try the asian or hispanic markets. The toasted coconut is wonderful, so make a lot of extra for sprinkling.
I will be making this for my next Gourmet Club. I did a demo and my family loved it. I had a difficult time finding the coconut ice cream, so I used coconut sorbet. Still an excellent dessert.