Samoa Tartlets

1. 1

   Position a rack in the middle of the oven and preheat to 350 degrees.

2. 2

   Grease a 12-cup muffin pan with butter.

3. 3

   Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined.

4. 4

   Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times.

5. 5

   Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds.

6. 6

   Bake until the crusts are golden, about 20 minutes.

7. 7

   Remove the pan from the oven and sprinkle the chocolate evenly over each crust.

8. 8

   Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes.

9. 9

   Sprinkle each crust with 1 tablespoon of the remaining coconut.

10. 10

    Cool slightly, then freeze crusts in the pan until set, about 15 minutes.

11. 11

    With a thin spatula, gently remove each crust from the muffin pan.

12. 12

    Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.

13. 13

    Photograph by Tina Rupp

No additional tips available.