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.
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Abba Prosper
[email protected]These tarts were a bit of a disappointment. The crust was soggy and the filling was grainy. I won't be making them again.
Zac Nuttall
[email protected]I found the filling to be a bit too sweet for my taste, but the chocolate ganache was perfect. I also think the tarts could have used a bit more coconut flavor.
Cat Missy Moo
[email protected]Yum!
Md Sakib Al Hasan
[email protected]The tarts were easy to make and turned out beautifully. The filling was smooth and creamy, and the chocolate ganache was rich and decadent. I loved the way the coconut flavor complemented the chocolate.
shawon Tech Review
[email protected]These coconut chocolate tarts were an absolute delight! The combination of the creamy coconut filling and the rich chocolate ganache was a match made in heaven. I also loved the graham cracker crust, which added a nice crunch to each bite. I would de