Coconut Chocolate Tarts

Total Time:
2 hr 55 min
Prep:
25 min
Inactive:
2 hr
Cook:
30 min

Yield:
20 servings
Level:
Intermediate

Ingredients
  • 2 16 -ounce bags almond flour
  • 1 12 -ounce jar coconut oil, melted
  • 12 fluid ounces honey
  • 4 14 -ounce cans coconut milk
  • 1 tablespoon ancho chile powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon pasilla chile powder
  • 1 tablespoon smoked sea salt
  • 48 ounces dark chocolate chips or chunks
Directions
  • Preheat the oven to 400 degrees F.

  • In a stand mixer fitted with a paddle attachment, combine the almond flour, coconut oil and honey on low speed until you reach a semi-clumpy consistency, it should feel damp and moldable, similar to modeling clay.

  • Separate and spread the mixture evenly into 20 6-inch tart pans. Place the tart pans on sheet trays and bake until they rise a bit, look toasty and the excess coconut oil bakes off, 18 to 20 minutes.

  • Meanwhile, in a saucepan set over medium heat, bring the coconut milk to a simmer. Whisk in the ancho powder, cayenne pepper, pasilla powder and salt.

  • Place the chocolate in a large bowl. Pour the simmering coconut milk over the chocolate and whisk until melted. Reserve for the tart shells.

  • Fill each shell evenly with the chocolate coconut ganache. Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours.

  • Serve the tarts cold.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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