Chocolate, Flaky Sea Salt and Coconut Cream Tartlets
Recipes from around the world
Sweets
Dessert
Easy
100'
These delicious tartlets are made with a crispy cookie crust infused with orange zest, a creamy coconut filling, and an irresistible layer of chocolate topped with flaky sea salt for the perfect contrast. Make plenty, because they’ll disappear in no time!
Ingredients
For the crispy crust
- 500 g sweet Maria-style cookies
- 7 spoons unsalted butter, melted
- 3 spoons sugar
- 3 spoons milk
- 1 orange´s zest
- 1 pinch of salt
- 1 can of Coconut milk can
- 100 g white sugar
- 2 spoons shredded coconut
- 2 spoons of Nativo Vanilla Essence
- 1 spoon eavy cream, to finish
- 150 g 70% dark chocolate
- 2 spoons milk
- 1 pinch of flaky sea salt
For the coconut cream
For the chocolate ganache
Preparation
- Start by combining the crust ingredients in a food processor until you have a smooth, moldable mixture. Set aside.
- Preheat the oven to 175 °C (350 °F).
- Using a cupcake or muffin pan, shape the tartlet shells with the cookie mixture, pressing with your fingers to ensure the walls are not too thick and the shells have an even shape. Bake for 10 minutes or until golden brown. Let cool.
- To make the coconut cream, place all the ingredients except the heavy cream in a saucepan and cook, stirring constantly, until the mixture reduces and becomes a thick cream that will be used as the tartlet filling. Remove from the heat, add the heavy cream, and stir. Let cool before filling the tartlets. Transfer the mixture to a piping bag for easier filling, and fill the cooled tartlet shells about ¾ full with the coconut cream.
- For the chocolate, place the chocolate pieces in a bowl and microwave for 30 seconds. Remove, add the milk, stir, and microwave for another 30 seconds. Repeat until you achieve a smooth, glossy chocolate sauce. Spread the chocolate over the coconut-filled tartlets using a spatula. Garnish with flaky sea salt, plate, and enjoy!
