Chocolate Coconut Tarts
Coconut Crust:
1 cup cream of coconut
2 tablespoon light corn syrup
4 egg whites
2 teaspoons pure vanilla extract
1/2 teaspoon salt
6 cup flaked sweetened coconut
1 cup toasted chopped almonds
Filling:
1/2 cup sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 tablespoon instant espresso powder
2 cups heavy cream
2 cups half-and-half
6 egg yolks
14 oz. bittersweet chocolate, melted
2 teaspoons pure vanilla extract
Almond Topping:
1/8 cup water
1/4 cup sugar
1 1/2 teaspoons cocoa
1/2 cup almonds
Crust:
Preheat oven to 375 degrees. Cut out squares of parchment paper to fit about (16-18) 4-inch pie tins. Center the parchment paper on each tin and place each lined tin on top of each other and weight down while completing recipe.
In a large bowl whisk together the cream of coconut, corn syrup, egg whites, vanilla, and salt until well combined. Stir coconut and chopped almonds. Lightly spray the lined tins with nonstick spray. Press the coconut mixture into each tin , forming a crust. Place tins on baking sheet and bake for 15 minutes. Remove from oven; using the back of the spoon gently press down the center of the crusts, if they have puffed up. Turn off oven and return the sheet pans back to the oven with oven door held ajar.
Filling:
In a large saucepan, whisk the cornstarch, espresso powder, sugar and sat until combined. Whisk in the heavy cream and half-and-half until incorporated. Place over medium high heat, whisk constantly until the mixture begins to thicken and bubble. Reduce heat; continue to cook and stir for 2 minutes longer.
Remove from heat. Whisk in a small amount of the hot mixture into the egg yolks. Whisk in the tempered egg yolks back into the remaining hot mixture; whisking constantly.
Return to medium heat and bring back to a gentle boil; cook 2 more minutes longer.
Remove from heat and whisk in the cooled melted chocolate and vanilla extract until combined. Place the filling in a glass bowl and cover the top with plastic wrap to prevent a skin from forming. Set aside to cool completely.
Almond Topping:
Line a small baking sheet with parchment paper, set aside.
In a small saucepan, combine the sugar, water and cocoa. Over medium heat bring to a boil; add the almonds . Continue to cook while stirring until the liquid has evaporated and formed a thick syrup. Pour the almond mixture over the prepared pan and allow to cool completely. Once cool, chop in coarse pieces.
Assembly:
Remove the crusts form the oven and allow to cool completely before filling. Fill the cooled crusts with the cooled filling and top with the almond topping. Gently lift the tarts from the tins with the parchment paper liner; serve.
Maggie, my one butt doesn’t need 14-18 of these! LOL, think I can cut the recipe in half?
Yes. it should be no problem. Or make the entire recipe and give treats to some friends:)
Oh my gosh-these look divine!
Thank you:)
YUM! I cannot stop staring at this beauty. My tummy needs it!
LOL. Thank you π
Also, think I could use cupcake pans? Didn’t stop to even consider not having 18 4 inch pie tins!
You certainly could or use foil tins:)
This looks super yummy.
Thank you π
Reblogged this on maggiesonebuttkitchen.
i’ve never seen tart tins like that before. where do they come from? what kind of metal are they made out of?
These were my Grandmothers. They are tin and shaped just like a pie tin only smaller. There are small foil ones made too. Muffin tins would work.
Delicious!!! Thanks Maggie!
Thank you:)
Maggie, this looks amazing! I love the coconut cup and that incredible chocolate filling. I could easily eat the whole batch of these beauties.
Thank you π I hope you try them out π
You had me at “coconut”. Yum!
Thank you π
These look so delicious! Love coconut. Will be trying these soon!
Pleaes believe this will be the next thing I bake.
Fantastic!!! Enjoy π
Love the coconut crust idea. I’m British and have recently discovered the cornstarch type pudding mixture that is popular in America. It’s great! I’d love to try more classic American cooking and baking but I’m a bit scared of the cup measuring system. Any top tips or must make recips? Thanks for stopping by Tales of Pigling Bland, a food blog
Thank you so much. I generally scale my ingredients out for recipes. This just happens not to be one of them. Here’s what may seem like a silly question. Do you have access to measuring cups? I know there are conversation charts online and I have converted metric to cup measure before and things have been fine. As far as must make recipes, I say try them all π
I wish you could see the look on my face while I stare at this picture. These look incredible!
LOL, Thank you π
all your recipes look so good! I think I need to make all of these…and then bring them to the office so I don’t eat them all myself! haha
Excellent! Thank you π
Hi I have just nominated you to Liebster Award
http://kitchenaliajournal.wordpress.com/2013/06/03/the-little-food-blogs-that-could-liebster-award/
Yasmine
Thank you so much!
You are welcome