Samoa tartlets
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 12 baskets
Complexity: easily
Quantity: 12 baskets
Samoa tartlets are a delicious combination of chocolate, caramel, coconut ice cream, and coconut on a crumbly coconut crust. The tartlets are made in a standard muffin tin. While still hot, sprinkle with chocolate chips to melt, then let set. Serve each tartlet with a scoop of ice cream and a drizzle of dulce de leche (a type of condensed milk) to replace the caramel.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons chilled unsalted butter, cut into pieces, plus extra for greasing the pans
- 1/3 cup premium flour
- 1 cup toasted coconut flakes, plus extra for garnish
- 2 tablespoons light brown sugar
- 140 g semi-sweet or dark chocolate, finely chopped
- 1/4 teaspoon salt
- 3/4 cup dulce de leche, warmed (available in the dessert and toppings section)
- 1 liter of coconut ice cream
We recommend
Recipes with similar ingredients: semi-sweet chocolate, dark chocolate, coconut ice cream, cream dolce de leche, coconut flakes
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Combine the flour, 1/4 cup coconut, brown sugar, and salt in a food processor and pulse until combined. Add the chilled butter and pulse until the mixture resembles wet sand with pea-sized pieces of butter, about 5 pulses.
- Place 1 heaping tablespoon of the mixture into each cavity of the pan and press down to form even circles. Bake until golden brown, about 20 minutes.
- Remove the pan from the oven and sprinkle each tartlet evenly with chocolate. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each tartlet with 1 tablespoon of the remaining coconut flakes. Let cool slightly, then place directly in the pan in the freezer for about 15 minutes.
- Using a thin spatula, carefully remove each tartlet from the pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche, and sprinkle with coconut flakes.
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