CHOCOLATE CARAMEL COCONUT TARTS

Chocolate Caramel Coconut Tarts image

Provided by Nif_H

Time 40m

Yield 24-30 tarts

Number Of Ingredients 10

2 cups semi-sweet chocolate chips
1 cup mini marshmallows, white
1 cup 2% evaporated milk, divided
1/2 cup coconut milk
2 tablespoons corn syrup
1 cup sliced almonds, toasted
1 1/2 cups shredded coconut, divided (1/2 cup is optional)
2 eggs, room temperature
24 tart shells, frozen uncooked (3-inch size)
12 Kraft caramels, unwrapped and cut in half

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.

Nutrition Facts : Calories 164, Fat 10, SaturatedFat 5.6, Cholesterol 15.8, Sodium 37.4, Carbohydrate 19.5, Fiber 1.6, Sugar 15.2, Protein 2.5