Food recipes
Samoa Tartlets
Samoa Tartlets Ingredients: butter, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) wheat flour, white, all-purpose, unenriched sugars, brown salt, table butter, without...
Samoa Tartlets
Ingredients:
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
butter, without salt
candies, semisweet chocolate
ice creams, vanilla
dulce de leche
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grease 12 muffin cups with 1 tablespoon butter.
Pulse 1/4 cup coconut, flour, brown sugar, and salt together in a food processor until just-combined.
Add cold butter pieces to coconut mixture and pulse until mixture resembles wet sand.
Spoon 1 heaping tablespoon of coconut mixture into each prepared muffin cup and press into cup to create a crust.
Bake in the preheated oven until crusts are golden, 5 to 7 minutes.
Remove from oven, turn off oven, sprinkle chopped chocolate into each crust, and return to the oven until chocolate melts, 3 to 5 minutes.
Divide remaining coconut between crusts.
Freeze in the muffin cups until set, about 15 minutes.
Gently remove each crust from the muffin cup with a thin spatula.
Place a scoop of ice cream in each crust, drizzle dulce de leche over the top, and garnish with coconut.
Ingredients:
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
butter, without salt
candies, semisweet chocolate
ice creams, vanilla
dulce de leche
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grease 12 muffin cups with 1 tablespoon butter.
Pulse 1/4 cup coconut, flour, brown sugar, and salt together in a food processor until just-combined.
Add cold butter pieces to coconut mixture and pulse until mixture resembles wet sand.
Spoon 1 heaping tablespoon of coconut mixture into each prepared muffin cup and press into cup to create a crust.
Bake in the preheated oven until crusts are golden, 5 to 7 minutes.
Remove from oven, turn off oven, sprinkle chopped chocolate into each crust, and return to the oven until chocolate melts, 3 to 5 minutes.
Divide remaining coconut between crusts.
Freeze in the muffin cups until set, about 15 minutes.
Gently remove each crust from the muffin cup with a thin spatula.
Place a scoop of ice cream in each crust, drizzle dulce de leche over the top, and garnish with coconut.