Chocolate and coconut caramel tartlets
Latin Recipe
Sweets
Dessert
Easy
100'
These delicious and tempting tartlets are made with a crunchy biscuit base, a luscious layer of GOYA Coconut Milk caramel, and a creamy chocolate topping. It's a good idea to make lots of them because they're sure to disappear in a flash!
Ingredients
For the crust
- 0.5 package maria cookies
- 3 spoons sugar
- 5 cucharadas mantequilla sin sal
For the caramel
- 1 lata of Coconut milk can
- 0.5 can Chocolate flavoured vegetable drink
- 0.5 taza azúcar granulado
- 0.25 cucharadita sal
- 2 cucharadas aceite de coco
- 1 teaspoon heavy cream
- 2 teaspoons of Nativo Vanilla Essence
Ganache
- 60 gr bittersweet or semisweet chocolate, finely chopped
- 1 pinch salt
Preparation
How to do it:
Preparation for the crust
Heat the oven to 175°C. Place the biscuits and sugar in a food processor. Process for 30 seconds, or until finely ground. Add the butter, and process until well blended. Divide the biscuit mixture into a 24 cupcake or small muffin tin (about 1 and a quarter teaspoons per tin). Using your fingers and/or the concave side of a rounded spoon, press the biscuit crumbs all the way to the bottom and up to cover ⅔ of the sides of the pan, (Leave about ¼ inch to allow room to rise). Bake until firm, about 10 minutes. Leave to cool in the tin.
Preparation for the caramel
Meanwhile in a saucepan over medium high heat, bring the coconut milk, coconut water, salt and sugar to a boil. Boil until reduced to 1 cup, about 12 minutes. Remove from the heat and whisk in the coconut oil. Lower the heat to medium and stir frequently with a silicone spatula until the caramel is coloured and thickened (125°C on a quick-read or candy thermometer), scraping the bottom of the pan to prevent burning.
Remove from the heat and add the cream and vanilla. Stir and leave to cool for about 10 minutes to thicken slightly, and spoon into the tartlet bases. Leave in the fridge for about 20 minutes to firm up.
Preparation of the Ganache
In a microwave-safe bowl, cook the cream in the microwave for 20 seconds, or until it comes to the boil. Add the chopped chocolate and leave to stand for 5 minutes. Stir until well blended. Let stand for 5 to 8 minutes, stirring occasionally, or until slightly thickened.
Finishing the tartlets
For each tartlet, flatten the caramel already in place a little with your fingers or the concave part of a spoon to level it out. Pour the ganache over the caramel with a spoon, and spread with the concave part of the spoon to cover the caramel. Sprinkle each tartlet with a few grains of sea salt.
