Chocolate Coconut Cream Tartlets

Thursday, October 3

Chocolate Coconut Cream Tartlets | une gamine dans la cuisine


Well hello there, stranger. And a reluctant goodbye to September. Sorry for the brief absence. I have an excuse - it's going to make me appear sloth-like but that's okay (I did go on a few runs in between bouts of lethargy). Ever the late bloomer, I've recently become addicted to HBO's Boardwalk Empire. By addicted, I mean addicted. After watching two seasons (I'm halfway through the third), I'm convinced I was born in the wrong era - in a former life I must have been involved in bootlegging (moonshine?). Also, Richard Harrow is one the best television characters. Ever.

The binge-TV watching trend is new-to-me and I'm on the fence about it. For a few days I lived on coffee, soup, yoghurt, and Netflix. Getting back into the kitchen felt good. Returning to the drama of photography, however, gave me a headache - just as predicted. Which is exactly why I chose to bake something with coconut. When a photo sesh gets feisty, I like to take solace in my tasty subjects. Coconut, with its airy nonchalance, always makes me happy.


Chocolate Coconut Cream Tartlets | une gamine dans la cuisine


This recipe is a riff on Baked Exploration's almond joy tart. I swapped the almonds for pecans, added cinnamon to the crust, and upped the coconut love (via coconut extract). I'm not a white chocolate fan but my love for all things coconut, and my trust in the brilliant minds at Baked, trumped any misgivings I had about working with the super-sweet pseudo chocolate.

The filling is basically white chocolate ganache (cream + chocolate) with coconut and rum. It's something that can dangerously be eaten with a spoon. Sitting atop this sweet concoction is a layer of dark chocolate ganache - the dark chocolate helps balance out the sweety sweetness. I did have a problem with the crust dough, it kept falling apart as I was rolling it out. I finally just pressed it into the tart pans with my fingers. It really wasn't too much of an issue, not nearly as dramatic as I made it out to be...I may have yelled at the ear-less dough and asked why it was so angry with me?

Despite a bit of drama, the tarts are spiffy. They're the bee's knees, the cat's pajamas - maybe even better than giggle juice. xo


Chocolate Coconut Cream Tartlets | une gamine dans la cuisine


Chocolate Coconut Cream Tartlets
makes six 4-inch tarts

for the dough
1/4 cup whole pecans
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 1/4 cups + 2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup (that's 1 stick) unsalted butter, cold and cut into cubes
1 egg, lightly beaten

for the white chocolate coconut filling
8 ounces good quality white chocolate, chopped coarsely
1 cup heavy cream
1 1/2 cups unsweetened, shredded coconut
1/2 teaspoon coconut extract
1 Tablespoon light rum

for the ganache
4 ounces dark or bittersweet chocolate, coarsely chopped
1/2 cup heavy cream

method
Prepare the dough: In the bowl of a large food processor, pulse the pecans and sugar until finely ground (don't overdo it, you don't want the pecans turning into "butter."). Add the cinnamon, flour, and salt - pulse a few more times to mix. Add the cold cubes of butter and use a fork to mix them into the flour until coated. Use about 10-12 quick pulses to incorporate the butter - the mixture should be sandy. Pour in the beaten egg and pulse just until the dough becomes cohesive and starts clinging to the blade. Pat the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least four hours (or overnight).

Prepare the filling, part 1: Place the chopped white chocolate into a large heatproof bowl; Set aside.
In a small saucepan, bring the heavy cream to just a boil over med-low heat. Pour the hot cream over the white chocolate and let it sit for about 30 seconds. Beginning at the center, slowly start whisking the cream and chocolate together - widening the circle as you stir. When the mixture is smooth, cover the bowl and refrigerate for four hours - or until ready to use.

Assembly: Generously flour a work surface, and your rolling pin. {Note: I had a difficult time with this particular dough - mine was on the sticky side and it broke apart several times. If this happens to you, just pat it into the tartlet pans with your fingers.} Divide the chilled disk of dough into six equal parts and form each one into a small disk. Roll each portion into a 5-inch circle (about 1/4-inch thick). Gently press each circle into a 4-inch round tartlet pan. Place the dough-lined pans into a cookie sheet (for easier transport) and freeze the dough for 30 minutes.

Preheat the oven to 375 F.

Remove the chilled shells from the freezer and line each one with tin foil. Fill each about three-quarters full with pie weights (or dried rice). Bake for 15 minutes - carefully remove the foil and weights and continue baking for another 10 minutes, or until the shells are lightly browned. Remove the baked shells from the oven and place onto a wire cooling rack. Cool completely before adding the filling.

Prepare the filling, part 2: Whilst the shells are cooling, pour the chilled white chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed just until stiff peaks form (don't overmix). Fold in the coconut, coconut extract, and rum.

Divide the filling evenly among the cooled shells. Refrigerate as you prepare the dark chocolate ganache.

Prepare the ganache: Place the chopped dark chocolate into a medium, heatproof bowl; Set aside.
In a small saucepan, bring the heavy cream to just under a boil. Pour the cream over the chocolate and whisk until smooth. Let the ganache rest for about 10 minutes. Remove the tarts from the fridge and spoon/pour the ganache over each one. If desired, garnish the tarts with pecans or extra coconut. Return to the refrigerator and chill for at least 10 minutes, or until the ganache is set.

Enjoy!

recipe adapted from Baked Explorations

20 comments:

  1. Decadently delicious! Those look and sound irresistible.

    Cheers,

    Rosa

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  2. Chocolate with coconuts is such an ethereal pairing, I love these tartlets!

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  3. These are some gorgeous tarts Valerie! Really beautiful.

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  4. Valerie, as always your photography is terrific! Although with a great subject like those tartlets, it would be hard to mess up. Enjoy the rest of your binge!

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  5. val val val
    coconut cream and banana cream are my bees knees, my weakness, my love of all things food!
    gorgeous my dear

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  6. I love TV binge watching, it's the best! I will need to check out Boardwalk Empire, it's one of those shows I hear about but never got around to watching. Your tart look fabulous, one of my favorite flavor combos! And great pictures (even if they were feisty :)

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  7. I am a REAL Housewives junkie... it's the only thing I watch. I'm SO into it, I can't believe it myself. It's trashy beyond belief... :-)

    Now onto chocolate tarts... O.M.G. You know, all those tartlets need to come and live in mah belly!

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  8. Oh, now white chocolate too? They do sound pretty good.

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  9. These look decadent and delicious and just about perfect right now. We love HBO and Showtime dramas, but we haven't watched Boardwalk yet. This must change! Thank you for sharing Valerie!

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  11. despite my tropical roots ( or maybe because I had overdose on malaysian coconuts growing up!), I hardly make any dessert with coconut..but you are tempting me. I am weak on knees every time I see your shots, and now craving for some decadent tarts like these!

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  12. Oh Valerie - these tarts are simply sublime. I would probably eat two in one sitting and probably regret doing it but at the same token, enjoying every single bite. Sounds like you enjoyed your TV binge but nice to have you back in the kitchen baking up delightful treats!

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  13. Wowza, these look amaze. I am majorly into cream tartlets of all kinds, and chocolate and coconut is totally a no brainer. Yum!

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  14. Fantastic looking tarts and so glad to have found them!

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  15. I've got to check out this show now...why I haven't seen it already I'm not sure. Probably b/c my TV binges involve singing shows and also Project Runway!:D I've got to try your version of a recipe I've been wanting to make for ages-LOVE!

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  16. Haha, I've done SO much binge-watching lately it's kind of shameful. It started with Orange is the New Black and now we're onto Newsroom. Obsessed :)

    I love a mini dessert, especially when chocolate and coconut are involved. These sound awesome!

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  17. I've tv binged once in my lifetime. It felt both good and wrong at the same time. My hubs and I spent weeks watching Netflix episodes of Lost. We were glued to the television from the time we arrived home from work until it was time to go to bed. Weekends were spent on the couch with a blanket and take out. I, too, feel that I was born in the wrong era. I feel like the 20s were my time. This tart looks scrumptious.

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  18. I soooo need to watch Boardwalk Empire! It has been on my list of shows to watch but I don't have HBO - I should probably just suck it up and buy the DVDs lol. These look absolutely divine! I've just recently come to enjoy coconut, these would be the perfect expression of my newfound appreciation!

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  19. I'm licking my lips just from looking at the picture! BRAVO! :)
    www.prettybitchescancooktoo.com

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  20. Oh how I do adore coconut cream and banana cream and with chocolate it's bliss!

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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