SAMOA TARTLETS

Samoa Tartlets image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 7

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3 tablespoon(s) cold unsalted butter, cut up
1/3 cup(s) all purpose flour
1 cup(s) shredded coconut, toasted
2 tablespoon(s) light brown sugar, firmly packed
5 ounce(s) semisweet chocolate very finely chopped
3/4 cup(s) dulce de leche, warmed ( in the dessert-topping section)
1 quart(s) coconut ice cream

Steps:

Move oven rack to middle position and preheat to 350^. Grease of spray a 12-cup muffin pan with butter. Pulse the flour, 1/4 c. of the coconut, brown sugar in a food processor until combined. Add the cold butter pieces and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 pulses. Put 1 heaping Tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 15-20 minutes.
Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 Tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.
With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.