Samoa Tartlets

Ingredients

• Servings: 12
• 1 tablespoon butter, or as needed
• 1 cup toasted shredded coconut, plus more for garnish
• 1/3 cup all-purpose flour
• 2 tablespoons firmly packed light brown sugar
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 5 ounces semisweet chocolate, finely chopped
• 1 quart coconut ice cream
• 3/4 cup warm dulce de leche

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups with 1 tablespoon butter.
• pulse 1/4 cup coconut, flour, brown sugar, and salt together in a food processor until just-combined. add cold butter pieces to coconut mixture and pulse until mixture resembles wet sand. spoon 1 heaping tablespoon of coconut mixture into each prepared muffin cup and press into cup to create a crust.
• bake in the preheated oven until crusts are golden, 5 to 7 minutes. remove from oven, turn off oven, sprinkle chopped chocolate into each crust, and return to the oven until chocolate melts, 3 to 5 minutes.
• divide remaining coconut between crusts. freeze in the muffin cups until set, about 15 minutes. gently remove each crust from the muffin cup with a thin spatula. place a scoop of ice cream in each crust, drizzle dulce de leche over the top, and garnish with coconut.