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Vanilla 'n' chocolate tartlets
15 minutes, chilling time 30 minutes
12-15 minutes
Makes 12-16

Ingredients
- Coconut short pastry
- 1 cup flour
- ½ cup desiccated coconut
- 2 tablespoons caster sugar
- 100 grams butter, chilled and diced
- 3-4 tablespoons cold water
- Vanilla 'n' chocolate cream filling
- 150 grams dark chocolate chopped
- ½ cup cream
- 1 tablespoons vanilla extract or essence
Method
- Preheat the oven to 200ºC.
- Process the flour, coconut, sugar and butter in a food processor until the mixture resembles crumbs. Pulse in enough cold water to form small, moist balls of dough. Turn out and bring together.
- Roll the pastry out on a lightly floured bench to 3mm thickness and use to line the base of 12-16 small tartlet tins. Use boat shaped tins, patty pan or mini muffin tins. Prick well with a fork. Refrigerate for 30 minutes.
- Bake in the preheated oven for 12-15 minutes or until pastry is cooked. It will begin to turn toast coloured on the edges and the centre of the pastry should be cooked. Cool.
- Place the chocolate in a saucepan with the cream and stir over a low heat until the chocolate melts. Remove from the heat and stir in the vanilla essence.
- When thick but not set, spoon or pipe the mixture into the prepared pastry cases. These are best served at room temperature.
Cooks Tips
Short-cut coconut pastry Knead ½ cup desiccated coconut into a 400-gram block defrosted sweet short pastry - but do roll out thinly as bought sweet pastry contains baking powder and will rise on cooking becoming quite thick.
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