Food recipes
Samoa Tartlets
Samoa Tartlets Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) sugars, brown pascha, organic bitter-swee...
Samoa Tartlets
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
pascha, organic bitter-sweet dark chocolate chips,
salt, table
dulce de leche
ice creams, vanilla
Directions:
Position a rack in the middle of the oven and preheat to 350 degrees.
Grease a 12-cup muffin pan with butter.
Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined.
Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times.
Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds.
Bake until the crusts are golden, about 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.
Photograph by Tina Rupp
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
pascha, organic bitter-sweet dark chocolate chips,
salt, table
dulce de leche
ice creams, vanilla
Directions:
Position a rack in the middle of the oven and preheat to 350 degrees.
Grease a 12-cup muffin pan with butter.
Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined.
Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times.
Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds.
Bake until the crusts are golden, about 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.
Photograph by Tina Rupp