samoa tartlets

courtesy of: the food network magazine
submitted by: missi
makes: 12 individual tartlets

- 3 tbsp col unsalted butter, cut into pieces, plus more for greasing
- 1/3 c all-purpose flour
- 1 c shredded coconut, toasted, plus more for garnish
- 2 tbsp packed light brown sugar
- 1/4 tsp salt
- 5 oz semisweet or bittersweet chocolate, very finely chopped
- 1 quart coconut ice cream
- 3/4 c dulce de leche, warmed (available in the dessert-topping section)

1. position a rack in the middle of the oven and preheat to 350. Grease a 12-cup muffing pan with butter.

2. pulse the flour, 1/4 c 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 tbsp of the mixture in each muffing cup and press to make even rounds. Bake until the crusts are golden, about 20 minutes.

3. 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 tbsp of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.

4. 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.

image: food network