Best 3 Coconut Chocolate Tarts Recipes
Indulge in a delightful culinary adventure with our tantalizing Coconut Chocolate Tarts, a symphony of flavors that will captivate your taste buds. These individual tarts are a harmonious blend of rich, velvety chocolate ganache nestled in a crisp, buttery coconut crust. Each bite offers a perfect balance of sweetness and a hint of tropical flair.
Accompanying this delectable treat are two additional recipes that elevate the coconut chocolate experience. Discover the secrets of our luscious Coconut Chocolate Truffles, bite-sized morsels of pure indulgence coated in a delicate cocoa powder. These truffles are perfect for satisfying your cravings or as an elegant addition to your dessert table.
For those who prefer a refreshing twist, our Coconut Chocolate Smoothie Bowl offers a healthy and vibrant start to your day. Blended with ripe bananas, coconut milk, and rich chocolate, this smoothie bowl is a delightful fusion of flavors and essential nutrients. Topped with a sprinkle of coconut flakes and a drizzle of chocolate, it's a feast for the eyes and the palate.
Whether you're a chocolate aficionado, a coconut enthusiast, or simply seeking a moment of pure bliss, our Coconut Chocolate Tarts, Truffles, and Smoothie Bowl will transport you to a realm of culinary enchantment.
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.
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.
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
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your tarts.
- Don't overmix the dough. Overmixing will make the dough tough.
- Chill the dough before baking. This will help prevent the tarts from shrinking.
- Bake the tarts until the crust is golden brown and the filling is set. Overbaking will dry out the tarts.
- Let the tarts cool completely before serving. This will allow the filling to firm up.
- Garnish the tarts with fresh coconut or whipped cream.
Conclusion:
These coconut chocolate tarts are a delicious and easy-to-make treat. They're perfect for any occasion, from a casual get-together to a special dinner party. With their creamy coconut filling and rich chocolate ganache, these tarts are sure to be a hit with everyone who tries them. So what are you waiting for? Give this recipe a try today!
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