Coconut Caramel Tart Recipes

CHOCOLATE CARAMEL COCONUT TARTS

Steps:

• Place 24 frozen tart shells on baking sheets. Let tart shells come to room temperature while you are preparing filling.
• In a double boiler, add chocolate chips, marshmallows and ½ cup evaporated milk. Heat, stirring frequently, until mixture is smooth, about 10 minutes.
• At the same time, pour ½ cup evaporated milk, coconut milk and corn syrup into a small saucepan and place over lowest heat setting. Do not set any higher! Preheat oven to 375°F.
• In a large bowl, beat the eggs with a hand blender. Very slowly, beat in the barely-warm evaporated milk and coconut milk mixture. Slowly drizzle in chocolate mixture while beating on low speed. When mixed, stir in toasted sliced almonds and 1 cup shredded coconut.
• Fill each tart almost to the top with chocolate mixture. Put ½ a caramel on top of each filled tart. Bake for 15 - 18 minutes, until shells are lightly browned. Immediately sprinkle each tart with 1 teaspoon coconut (optional).
• Let cool for 10 to 15 minutes before handling. Serve warm if possible.

COCONUT CARAMEL TART

Steps:

• Place pastry onto a lightly greased 20cm pie plate.
• Trim and decorate edges.
• Bake in hot (200c) oven for 10 mins, cool slightly.
• Beat eggs and sugar together in a large bowl.
• Stir in sour cream and coconut, and mix well.
• Pour into pastry case and bake 25-30 minutes.
• cool.
• Dust with icing sugar.
• Serve with any fruit you have on hand.