Samoa Tartlets

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1/3 cup flour
• 1 cup shredded coconut, toasted
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, cold
• 5 ounces semisweet chocolate, chopped fine
• 3/4 cup dulce de leche
• 1 quart coconut ice cream

Recipe

• 1 preheat oven to 350 degrees.
• 2 butter a 12-cup muffin pan well.
• 3 in a food processor pulse the flour, 1/4 cup coconut, brown sugar and salt until well combined.
• 4 add the cold butter, continue to pulse until butter is incorporated, with pea sized pieces.
• 5 put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds and up the sides about 1/4 inch.
• 6 bake on middle rack until crusts are golden, around 20 minutes.
• 7 turn off oven.
• 8 remove pan and sprinkle the chocolate evenly between the 12 baked tart shells.
• 9 return pan to oven for 2 to 3 minutes-just until the chocolate is melted.
• 10 sprinkle each crust with 1 tablespoon of the remaining coconut.
• 11 cool for 5 minutes, then place in freezer for at least 15 minutes.
• 12 using a thin spatula gently remove each crust from the muffin pan.
• 13 top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more toasted coconut.