Coconut Chocolate Tartlets

   
I’ve eyed Erin’s coconut chocolate tarts for a while now, but it wasn’t until last weekend that I finally gave them ago. I randomly had all of the ingredients on hand, was faced with a few free hours, and knew that both Mother’s Day and a handful of birthdays were on the horizon. You guys? It was the best decision I’ve made in a very, very, long time. Not only are they surprisingly easy, they are RIDICULOUSLY delicious. Like the type of dessert you swear you’re just going to take a single bite of and before you know it the whole thing is gone. GONE! They’re decadent and rich, without being too over-the-top sweet, and someone needs to stop me before I ingest every last one. Though I had every intention on handing them out for various occasions this week, it will be a miracle if any of them make it out of my grasp. 

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Coconut & Chocolate Tart

2014-05-07 08:57:35

Serves 10

An elegant, decadent dessert that will leave you craving more.

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Prep Time

20 min

Cook Time

5 min

Prep Time

20 min

Cook Time

5 min

403 calories

38 g

0 g

30 g

4 g

18 g

93 g

69 g

22 g

0 g

11 g

Nutrition Facts

Serving Size

93g

Servings

10

Amount Per Serving

Calories 403

Calories from Fat 251

% Daily Value *

Total Fat 30g

46%

Saturated Fat 18g

88%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 0mg

0%

Sodium 69mg

3%

Total Carbohydrates 38g

13%

Dietary Fiber 4g

14%

Sugars 22g

Protein 4g

Vitamin A

0%

Vitamin C

1%

Calcium

4%

Iron

13%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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FOR THE CRUST

1. ½ cup unsweetened shredded coconut
2. 1 ½ cups almond flour
3. 2 Tbsp. coconut oil
4. ¼ tsp. salt
5. 2 Tbsp. real maple syrup

FOR THE GANACHE

1. 1 cup full fat coconut milk
2. 12 oz good quality semi-sweet chocolate (I used bakers), chopped
3. 1 tsp. pure vanilla extract

FOR THE TOPPING

1. 1/4 cup unsweetened coconut flakes
2. 1/4 cup slivered almonds

Instructions

1. Preheat oven to 350 degrees.
2. In a food processor, pulse together the flour, salt and coconut until finely ground.
3. In a separate bowl, mix together the coconut oil and maple syrup.
4. Pour into food processor and pulse until everything starts coming together.
5. Place mixture in 9" tart pan (or spread out evenly between six 4" mini tart pans) and press the mixture to cover the bottom, and all the way up the sides. Try to ensure the mixture is spread evenly throughout.
6. Bake for 10-15 minutes in centre oven rack, until golden brown. Remove from oven and let cool on wire rack.
7. In the meantime, place your coconut milk in a saucepan and bring just to a boil.
8. Place your chopped chocolate in a heatproof bowl, and pour boiling coconut milk overtop, stirring until melted and combined. Stir in vanilla.
9. Next, place your coconut flakes and almonds on a baking sheet and bake in oven until golden brown, 3-5 minutes.
10. Pour your ganache mixture into your tart shell(s) and place in fridge for 15 minutes. Then sprinkle some of your toasted coconut/almond mixture on top and place back in fridge until set.

By Lark & Linen

Adapted from Apartment 34

beta

calories

403

fat

30g

protein

4g

carbs

38g

more

Adapted from Apartment 34

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/