Coconut chocolate tarts
- 4 tablespoons unsalted butter, softened
- 1 tablespoon coconut oil
- 12 ounces (about 6 cups) sweetened shredded coconut for the filling
- 1 can regular coconut milk, chilled overnight
- 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
Make the crust: Preheat oven to 350°F. In a food processor, process butter, coconut oil and one-third of coconut until mixture is well blended, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers until well mixed. Oil muffin tin. Press coconut mixture into bottom and up sides of muffin holes to form crust, makes about 10 tarts. Place a tin foil sheet over the muffin tin and poke holes about 2 inches in diameter over each tart so edges are covered but bottoms are exposed, to prevent the edges from burning. Bake until bottoms begin to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more, be careful not to burn.
Make the filling: Scoop out the solidified coconut cream from the chilled can. Drink, discard or use the remaining coconut water in smoothies. Use medium to low heat to warm the cream in a small saucepan; drop in chunks of chocolate, then stir until chocolate is completely melted and mixture is combined. Pour filling into cooked coconut tart crusts. Refrigerate until filling is set, at least 2 hours.