
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

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
No comments:
Post a Comment