Milk Chocolate and Coconut Tartlets Draft

Name: Milk Chocolate and Coconut Tartlets
Cook time: 7 min
Total time: 2 h 27 min
Yield: 12 mini tartlets
Ingredients: 7 tbsp cold butter; 1½ cups all-purpose flour; 1 egg yolk; 1 tsp glucose syrup or honey; ½ cup powdered sugar (minus 1 tbsp); ½ cup heavy cream; 5 oz milk chocolate; 1 cup unsweetened shredded coconut; dried beans or chickpeas

Little shortcrust tartlets baked in a mini muffin pan, which I fill with toasted coconut and a milk chocolate cream.

Cook7 min
Rest2 hr 20 min
Total2 hr 27 min
Makes12 mini tartlets
KashrutDairy

What you need

Amount:12

Dough

Filling

½ cup heavy cream
5 oz milk chocolate
1 cup unsweetened shredded coconut

For blind baking

dried beans or chickpeas

How I make it

Dough

Cut the butter into medium cubes.
Put the butter in a food processor, add the flour, yolk, glucose and powdered sugar and pulse into large crumbs.
Turn out, shape into a ball by hand, wrap in plastic wrap and chill for at least 2 hours.

Filling

Heat the chocolate and cream in a saucepan over medium heat until smooth.
Take off the heat and let cool to room temperature.

Assembly

Toast the coconut lightly in a skillet until golden.
Preheat the oven to 340°F (170°C).
On a floured surface, roll the dough to about ⅛ inch (0.4 cm) thick and cut out circles about 3 inches (8 cm) across, a little larger than the cups of the pan.
Press the circles into the cups of a mini muffin pan, line each with foil and fill with a few dried beans.
Bake for 7 minutes and let cool. Remove the beans and foil.
Put a little coconut in the bottom of each shell, top with the chocolate cream, and finish with a little more coconut.
Chill for at least 20 minutes.

Source: ChefEf (chefef.com)