Inspiration for these chocolate coconut tarts? MAGIC BARS!! I’ve posted these bars from my childhood before – but thought that a coconut tart shell would make an amazing vehicle for a chocolate tart. It’s that magical “sweetened condensed milk” that brings such a yummy, chewy texture to the bars. But would they hold their shape for a tart?
I have to say a successful YES! These had a nice crunchy edge, with that chewy texture in the center – exactly what I was looking for!
Here is how I made them.
Recipe for coconut tart shells (makes 1 8″ or 9″ tart shell, or 6 small 4″ tart shells).
Prepare your tart pan by spraying with cooking spray. Then cut circles out of parchment paper, to place in the bottom of the tarts. (I like to ensure there are no disasters when trying to remove the tarts from the pan).
Ingredients:
1 14 oz bag of sweetened, flaked coconut
2/3 c sweetened condensed milk
1/4 tsp salt
Combine all 3 ingredients in a bowl, and stir til blended.
Add 1 1/2 to 2 ice cream scoops of mixture to each small tart shell (or add all to an 8″ or 9″ tart pan). Press firmly over the pan bottom and up the sides.
Place pan in the freezer for about 20 min. Preheat oven to 325 degrees.
Remove pan from freezer, and bake for about 20 minutes – checking FREQUENTLY, as you want to see a golden brown edge, and a lightly browned center. As always, adjust time based on the size of your tart. Cool completely.
This is my perfect tart shell – if you like them a bit “crispier”, leave them in for a few more minutes.
Here is the view of my perfect tart bottom! Remove from the pan when COMPLETELY cool, using a sharp knife to lift it out.
Next, prepare the chocolate ganache filling.
Chocolate ganache filling:
Chop 12 oz of your favorite baking chocolate – I used Ghiradelli’s semi-sweet chocolate. Chocolate chips will work as well. Add chopped chocolate to a medium bowl, and add 1 c. heavy cream and a pinch of salt. Microwave for 1 minute, stir, and microwave another 30 seconds. You want to steam the mixture, NOT boil it. Stir til smooth.
Pour chocolate ganache into the tart shell (s). Smooth with a circular pattern, using the back of a small spoon.
Top with additional “magic bar” ingredients around the edges, or in the center of the tart, such as graham cracker crumbs, chopped walnuts, toasted coconut, and mini chocolate chips. Be sure to leave the chocolate ganache visible!
Chill for at least 2 hours, then store in refrigerator for up to 1 week.
