Coconut Chocolate Tartlets (Tortine Coccochoc)
These delightful Coconut Chocolate Tartlets are the perfect balance of rich chocolate and coconut, creating an irresistible treat for any occasion. The smooth chocolate ganache paired with the delicate coconut crust provides a sophisticated yet simple dessert that’s bound to impress. Let’s dive into the recipe for these indulgent treats!
Category: Desserts
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shredded coconut (cocco rapè) | 200g |
| Eggs | 2 |
| Powdered sugar (zucchero a velo) | 50g |
| Fresh liquid cream (panna fresca liquida) | 100g |
| Dark chocolate (cioccolato fondente) | 175g |
| Butter (burro) | 45g |
| Cognac | 10g |
| Shredded coconut (for decoration) | q.b. (as needed) |
Instructions:
-
Prepare the Coconut Crust:
- In a mixing bowl, combine the shredded coconut and powdered sugar.
- Gently rub the ingredients together with your fingers to form a crumbly dough, making sure everything is well incorporated.
-
Shape the Crust:
- Grease 6 tartlet pans with a diameter of 7 cm.
- Take about 50g of the coconut dough and press it into the base of each tartlet pan, gently molding it with your fingers.
- Repeat this process for the remaining tartlet pans, then place them on a tray and refrigerate them for about 15 minutes.
-
Blind Bake the Crust:
- After the dough has chilled, remove the tartlet pans from the fridge.
- Place a small circle of parchment paper in each crust and fill them with ceramic baking beads or dried beans to prevent the crust from rising.
- Bake in a preheated oven at 180°C (350°F) for 15 minutes.
- After baking, carefully remove the paper and baking beads, then return the pans to the oven and bake for an additional 5 minutes until the crust is golden brown.
- Remove from the oven and let the tartlets cool completely.
-
Prepare the Chocolate Ganache:
- Chop the dark chocolate into small pieces and place it in a heatproof bowl.
- In a saucepan, heat the fresh cream until just simmering, then pour it over the chopped chocolate.
- Stir quickly with a spatula until the chocolate melts and becomes smooth and glossy.
- Add the softened butter in small pieces and mix until fully incorporated.
- Finally, stir in the cognac for an extra depth of flavor.
-
Fill the Tartlets:
- Once the tartlet shells are cool, gently remove them from their pans.
- Using a spoon, fill each tartlet with the prepared chocolate ganache, smoothing it out with the back of the spoon.
-
Chill and Decorate:
- Refrigerate the filled tartlets for at least one hour to allow the ganache to set and solidify.
- Once firm, decorate the top with a light dusting of shredded coconut for a beautiful finish. For a cleaner presentation, you can flip one of the tartlet pans upside down and use it as a guide to ensure the coconut stays only on the edges.
-
Serve:
- Once the decoration is done, the coconut chocolate tartlets are ready to serve! Enjoy these rich, indulgent treats with a cup of coffee or as a sweet ending to any meal.
Tips for the Perfect Coconut Chocolate Tartlets:
- If you want to make the coconut crust even more flavorful, you can toast the shredded coconut lightly before adding it to the dough.
- For a deeper chocolate flavor, opt for a high-quality dark chocolate with a higher cocoa content.
- If you don’t have cognac, you can substitute it with rum or simply leave it out, as it’s optional for flavor.
These Coconut Chocolate Tartlets are not only beautiful to look at but also a delight to eat, offering a sweet and creamy experience with each bite.
