Mini chocolate tarts with coconut and kiwi

If you love chocolate and coconut, you can't miss out on making these wonderful treats. I'm talking about mini chocolate tarts with coconut and kiwi, a savory chocolate shortcrust pastry shell filled with delicious coconut cream—a delectable treat that will win you over from the very first moment! Crumbly and delicious, they're perfect as a single-serving dessert after a fabulous summer dinner or for party buffets. They're excellent for any occasion and are also versatile, as you can vary the filling and fruit with whatever you have on hand to create irresistible, delicious treats that even the kids will love. But without further ado, let's look at the ingredients and the recipe below for a chef-proof result that will have you licking your lips.

Cooking time: 20 minutes Preparation time: 30 minutes.

Ingredients

For the chocolate shortcrust pastry

• 250 g of flour
• 40 g of cocoa powder
• 130 g of butter
• 4 eggs, 3 of which are yolks and 1 whole
• 130 g of sugar
• 6 g of baking powder
• 1 sachet of vanilla
• 1 teaspoon salt

For the coconut cream

• 400 g of coconut milk
• 4 egg yolks
• Coconut flour to taste
• 60 g of sugar
• 30 g of cornstarch

Kiwi qb for garnish

• Lemon jelly to taste

Making mini chocolate tarts with coconut and kiwi

First, to make these delicious and sweet tartlets, start by preparing the chocolate shortcrust pastry. In a bowl, combine the sifted flour, cocoa powder, and baking powder, along with the cold butter cut into pieces and the sugar. Rub the mixture together with your hands until it resembles sand. Then, add the vanilla and salt. Once well combined, add the eggs (1 whole egg and 3 egg yolks). Work the mixture quickly with your hands. Shape the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes.

After the necessary resting time, take the dough and roll it out on a floured surface with the help of a rolling pin. Cut out discs with cutters and place them in buttered or lightly oiled tart molds. Trim off any excess, prick the base with a fork, cover with baking paper, and sprinkle with dried legumes to prevent the base from puffing up. Bake in a preheated oven at 175 degrees Celsius for 20-25 minutes, then remove and let cool completely.

Once this is done, heat the coconut milk in a saucepan, simultaneously whisking the egg yolks with the sugar and cornstarch until light and fluffy. When the milk almost boils, pour in the egg mixture and whisk until it begins to thicken. Once ready, transfer it to a bowl covered with plastic wrap and let it cool. Then, fill a piping bag with the coconut cream and fill the tartlets, decorating them with kiwi slices and brushing them with lemon jelly. And there you have it, some delicious and delicious individual portions that will leave you speechless with every bite. Enjoy!