DARK CHOCOLATE COCONUT TARTLETS
Get the recipe for Dark Chocolate Coconut Tartlets.
Provided by Ananda Eidelstein
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F. Generously coat 20 cups of a miniature muffin pan with cooking spray.
- Whisk egg whites in a large bowl until frothy, about 30 seconds. Add coconut, vanilla, 1 tablespoon of the maple syrup, and ¼ teaspoon of the ground sea salt, and whisk until well incorporated. Place about 2 teaspoons mixture in each muffin cup, pressing evenly with the back of a teaspoon into the bottom and up the sides of each cup. Bake in preheated oven until golden brown around the edges and dry in the center, about 15 minutes.
- Meanwhile, microwave chocolate in a microwavable bowl on HIGH, until melted and smooth, about 1 minute, stopping and stirring every 30 seconds. Stir in cashew butter, cocoa, water, and remaining 1 tablespoon maple syrup and ¼ teaspoon ground sea salt until well incorporated. Transfer to a ziplock plastic bag, and snip a small hole in 1 corner. Pipe chocolate mixture into cooled tartlet shells. Sprinkle with flaky sea salt. Tartlets can be made up to 1 day ahead. Store, loosely covered, at room temperature.
COCONUT CHOCOLATE TARTS
Steps:
- Preheat the oven to 400 degrees F.
- In a stand mixer fitted with a paddle attachment, combine the almond flour, coconut oil and honey on low speed until you reach a semi-clumpy consistency, it should feel damp and moldable, similar to modeling clay.
- Separate and spread the mixture evenly into 20 6-inch tart pans. Place the tart pans on sheet trays and bake until they rise a bit, look toasty and the excess coconut oil bakes off, 18 to 20 minutes.
- Meanwhile, in a saucepan set over medium heat, bring the coconut milk to a simmer. Whisk in the ancho powder, cayenne pepper, pasilla powder and salt.
- Place the chocolate in a large bowl. Pour the simmering coconut milk over the chocolate and whisk until melted. Reserve for the tart shells.
- Fill each shell evenly with the chocolate coconut ganache. Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours.
- Serve the tarts cold.
COCONUT TARTS
My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.
Provided by Freya
Categories World Cuisine Recipes European UK and Ireland English
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
- Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
- Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 24.9 g, Cholesterol 25.9 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 123.1 mg, Sugar 12.2 g
COCONUT TART (KLAPPERTERT)
Make and share this Coconut Tart (Klappertert) recipe from Food.com.
Provided by BB2011
Categories Breads
Time 1h10m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- In a small saucepan simmer the coconut, sugar, water, butter, and salt for 15 minutes.
- In a mixing bowl, combine the flour and salt. Blend the butter into the flour and salt mixture with a fork until it becomes crumbly.
- Stir in the lightly beaten egg yolk and iced water and mix until the dough forms a ball. Add iced water a tablespoon at a time if mixture is too crumbly.
- Press the dough into a 9-inch pie dish. Spread the apricot jam over the base of the pie crust.
- When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten eggs yolks, vanilla, and almond extracts. Whip the egg whites until stiff peaks form, then fold into the coconut mix.
- Spoon the filling into the pie crust and bake for 40 minutes, or until the coconut filling has set and is turning golden brown. Serve hot.
COCONUT CHOCOLATE TARTS
Make and share this Coconut Chocolate Tarts recipe from Food.com.
Provided by KitchenManiac
Categories Tarts
Time 20m
Yield 8 Tarts
Number Of Ingredients 5
Steps:
- Preheat oven to 350F (180C).
- Place the egg whites, sugar and coconut in a bowl and mix to combine them.
- With wetted hands or a spoon, press the coconut mixture into eight 3/4 cup (6 fl oz) capacity, deep muffin tins, covering the base and sides to make a shell.
- Place in a preheated oven and bake for 8-10 minutes or until the shells are just beginning to turn a light golden colour.
- Cool the shells for 1 minute, then gently remove them from the tin and place on a wire rack to cool.
- Make the filling while the bases are cooking.
- Place the cream in a saucepan over medium heat and heat until almost boiling.
- Remove the cream from heat.
- Add the chopped chocolate and stir through until the chocolate has melted and the filling is smooth.
- Pour the chocolate filling into the coconut tart shells and place in the freezer for 10 minutes or until the chocolate filling is set.
- Serve with coffee or berries as a dessert.
CHOCOLATE COCONUT TARTS
TO DIE FOR!! Nice and quick for that morning tea with the girls!! * Hint: Use wet fingertips when pressing coconut mixture into patty pan. * Shortcut: To make chocolate filling, place cream and chocolate into a heatproof microwave-safe bowl. Heat, uncovered, for 1 to 11/2 minutes on HIGH (100%) power, stirring every 30 seconds, or until melted and smooth. Time does not include cooling time in fridge.
Provided by An_Net
Categories Tarts
Time 1h
Yield 18 tartlets
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Lightly grease an 18 x 2-tablespoon (40ml) capacity patty pan.
- Make base:.
- Place all ingredients into a bowl. Mix until well combined. Press a tablespoonful of mixture into base and sides of each patty hole to form small cases (see hint). Bake for 8 to 10 minutes, or until light golden. Loosen tarts while hot. Set aside to cool in pan.
- Make filling:
- Place cream and chocolate into a small saucepan over low heat (see shortcut). Cook, stirring constantly, for 4 minutes, or until melted and smooth. Transfer to a bowl.
- Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
- Preheat oven to 220°C Beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, beating until thick and glossy. Top each pie with meringue. Bake for 8 to 10 minutes, or until firm to the touch. Set aside to cool before serving.
Nutrition Facts : Calories 167.4, Fat 11.8, SaturatedFat 7.5, Cholesterol 41.3, Sodium 30.1, Carbohydrate 17.6, Fiber 2.7, Sugar 11.7, Protein 3.4
COCONUT TART
Steps:
- Preheat oven to 325 degrees F.
- In an electric mixer fitted with a paddle, mix the eggs, lemon zest, sugar and passion fruit juice on low speed for 1 minute. Stir in the heavy cream, lemon juice and coconut. Pour the mixture into the tart shell and bake for 40 minutes.
DARK CHOCOLATE COCONUT CREAM TART
You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).
Provided by Kardea Brown
Categories dessert
Time 2h20m
Yield One 10-inch tart (6 to 8 servings)
Number Of Ingredients 23
Steps:
- For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
- Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
- For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
- Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
- For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
- Spoon the whipped cream over the tart and garnish as desired.
COCONUT CREAM TARTS
Steps:
- Adjust oven racks to lowest and lower-middle positions, and heat oven to 325 degrees. Spray 48 mini-muffin cups with vegetable cooking spray.
- Mix 1/2 cup of the sugar and graham cracker crumbs in a small bowl. Working in 4 batches, lay 12 cut egg roll wrap squares on work surface. Brush wrappers with melted butter on both sides, and roll each piece in the graham cracker mixture to coat, shaking off excess. Use fingers to fit wrappers in prepared muffin tins to form a cup.
- Place 2 muffin tins each on oven racks and bake, switching tin positions after 10 minutes, until golden and crisp, 15 to 18 minutes. Immediately remove tarts from tins and place on a wire rack to cool. Repeat with remaining wraps. (Cooled tart shells can be stored in an airtight tin for up to 1 week.)
- Scatter coconut in an 8-inch baking pan. Bake on lower-middle rack, stirring every 5 minutes until evenly golden brown, about 15 minutes. For the filling, whisk cornstarch and remaining 2/3 cup sugar in a medium saucepan. Whisk in yolks, immediately followed by the milks. Turn heat to medium and cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 minutes. Continue to cook, stirring constantly, for 1 minute longer. Stir in vanilla, remaining 2 Tbs. of butter and 1/2 cup of the toasted coconut. Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then refrigerate. (Filling can be refrigerated up to 2 days.)
- When ready to assemble, arrange tart shells on a serving tray. Spoon a tablespoon of filling into each shell, sprinkle with toasted coconut, and serve.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 8.7 g, Cholesterol 28.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 41.7 mg, Sugar 6.3 g
CHOCOLATE CARAMEL COCONUT TARTS
Yummy and oh so tasty! The marshmallows make this nice and light and no one would guess that they are in there. Try not to serve these warm or at room temperature so the caramel isn't in one chewy chunk!
Provided by Nif_H
Categories < 60 Mins
Time 40m
Yield 24-30 tarts
Number Of Ingredients 10
Steps:
- Place 24 frozen tart shells on baking sheets. Let tart shells come to room temperature while you are preparing filling.
- In a double boiler, add chocolate chips, marshmallows and ½ cup evaporated milk. Heat, stirring frequently, until mixture is smooth, about 10 minutes.
- At the same time, pour ½ cup evaporated milk, coconut milk and corn syrup into a small saucepan and place over lowest heat setting. Do not set any higher! Preheat oven to 375°F.
- In a large bowl, beat the eggs with a hand blender. Very slowly, beat in the barely-warm evaporated milk and coconut milk mixture. Slowly drizzle in chocolate mixture while beating on low speed. When mixed, stir in toasted sliced almonds and 1 cup shredded coconut.
- Fill each tart almost to the top with chocolate mixture. Put ½ a caramel on top of each filled tart. Bake for 15 - 18 minutes, until shells are lightly browned. Immediately sprinkle each tart with 1 teaspoon coconut (optional).
- Let cool for 10 to 15 minutes before handling. Serve warm if possible.
Nutrition Facts : Calories 164, Fat 10, SaturatedFat 5.6, Cholesterol 15.8, Sodium 37.4, Carbohydrate 19.5, Fiber 1.6, Sugar 15.2, Protein 2.5
CHOCOLATE TART WITH COCONUT MACAROON CRUST
This rich tart tastes like a Almond Joy candy bar. From Cooking Pleasures Magazine. Chill time 4 hours, standing time 30 minutes not included in prep time.
Provided by LMillerRN
Categories Tarts
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350. In a medium bowl, stir together all crust ingredients. Gently press mixture in bottom and up side of 9 in tart pan with removeable bottom.
- Bake 12-15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.
- Meanwhile place whipping cream and chocolate in med microwave safe bowl. Microwave on med 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. Stir in almond extract. Pour into cooled crust; refrigerate 45 minutes. Sprinkle almonds around edge.
- Refrigerated 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15-30 minutes before serving.
- Tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.
Nutrition Facts : Calories 355.7, Fat 34.5, SaturatedFat 22.4, Cholesterol 45.8, Sodium 61.7, Carbohydrate 17.9, Fiber 6.6, Sugar 6.2, Protein 5.1
CHOCOLATE & CARDAMOM COCONUT TART
This holiday-worthy tart with a cardamom-scented crust is my nod to our family's Scandinavian heritage. The filling is rich in all the right ways, with coconut, cranberries and chocolate. -Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Cream butter, sugar and orange zest until light and fluffy, 5-7 minutes. Beat in egg. Add flour and cardamom, mixing well. Divide dough in half. Cover and refrigerate for 30 minutes., Meanwhile, pulse pistachios in a food processor until finely chopped; remove. Repeat with cranberries. For filling, in a small bowl combine the chopped cranberries, coconut, 1/3 cup bittersweet chocolate chips, milk and 1/3 cup chopped pistachios. , Press half the dough onto bottom and 1/4 in. up sides of a greased 9-in. springform pan. Spread cranberry mixture over dough. Between sheets of waxed paper, roll remaining dough into a 9-in. circle. Remove top sheet of paper. Gently flip dough and place over pistachio filling; remove remaining paper. Press dough around edge to seal. Place pan on a 15x10-in. rimmed baking pan., Bake until golden brown, 50-60 minutes. Cool in pan 15 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Microwave white baking chips on high until melted, stirring every 30 seconds; remove. Repeat with remaining 1/2 cup bittersweet chips. Drizzle tart with white and bittersweet melted chocolate. Sprinkle with remaining 1/3 cup chopped pistachios and, if desired, shredded orange zest., Freeze option: Cover and freeze unbaked tart. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 325°. Place tart on a baking sheet; cover loosely with foil. Bake as directed, increasing time as necessary. Cool and top as directed.
Nutrition Facts : Calories 449 calories, Fat 25g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 185mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE & COCONUT CREAM TORTE
My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,
Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.
COCONUT WALNUT TART
My mother and aunt perfected this recipe and then handed it down to me. The flavor is similar to pecan pie, My family requests this delicious dessert every Christmas. -Cindy DeRoos, Iroquois, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- Place pastry in a 9-in. fluted tart pan with a removable bottom; set aside. In a bowl, beat eggs for 1 minute. Add brown sugar, butter, milk and vanilla; mix well. Stir in coconut and walnuts. Pour into crust. , Bake at 450° for 8 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until puffed and golden brown.
Nutrition Facts : Calories 296 calories, Fat 17g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 169mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE AND COCONUT PECAN TART
Categories Chocolate Dessert Bake Thanksgiving Coconut Pecan Fall Bon Appétit
Yield Makes 14 to 16 servings
Number Of Ingredients 22
Steps:
- For crust:
- Preheat oven to 375°F. Whisk flour, cocoa, sugar, and salt in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Whisk yolks in small bowl to blend; add to flour mixture. Stir until moist clumps form. Gather dough into ball; press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Bake crust until set, about 15 minutes. Cool while preparing filling. Reduce oven temperature to 350°F.
- For filling:
- Blend corn syrup, sugar, and butter in medium bowl. Whisk in eggs, vanilla, and salt. Stir in 1/2 cup chocolate chips, 3/4 cup coconut, and pecans. Pour filling into prepared crust.
- Bake tart until filling is set and golden brown on top, about 40 minutes. Place tart on rack. Sprinkle remaining 1/2 cup chocolate chips evenly around edge of warm tart. Let stand just until chips soften, about 5 minutes. Using small spatula, spread chocolate to form 1-inch border around edge of tart. Sprinkle chocolate border with remaining 3 tablespoons coconut. Cool completely. (Can be made 1 day ahead. Cover loosely with foil; let stand at room temperature.)
EASY CHOCOLATE TART
Perfect for a dinner party, this vegan tart has a crunchy digestive base and creamy chocolate filling made with coconut milk
Provided by Yvonne Cobb
Categories Dessert
Time 35m
Yield Serves 12-14
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Crush the biscuits to crumbs in a bowl using the end of a rolling pin or by pulsing in a food processor. Mix in the cocoa powder, flour, syrup and enough vegan margarine or butter to create a dough. Butter a 23cm loose bottom tart tin and press the mixture into the tin.
- Bake in the oven for 10-12 mins, then leave to cool in the tin.
- Meanwhile, make the filling. Open the cans of coconut milk which will have separated with the water at the top and the thick coconut at the bottom. Discard the water (or use it to make a smoothie) and tip the thick coconut into a bowl.
- Break the dark chocolate into pieces and melt in the microwave on high in 10-second bursts, stirring in between, or in a heatproof bowl set over a pan of simmering water until smooth. Add the coconut along with the golden syrup and whisk together, beating hard until there are no lumps of coconut left.
- Pour the filling over the base of the tart and put in the fridge to set for 3-4 hrs, or overnight.
- Spray the tart with edible silver or gold glitter spray, if you like, and serve with raspberries. Will keep in the fridge for three days - it actually tastes even better one or two days after baking.
Nutrition Facts : Calories 381 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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