Coconut Chocolate Rum Tarts
- 2 sticks (1 cup) unsalted butter, soft
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups unsweetened coconut
- 2 cups all-purpose flour*
Chocolate Rum Filling
- 1/2 cup smooth rum
- 1/3 cup Imperial Sugar Dark Brown Sugar, well packed
- 1 tablespoon vanilla extract
- Pinch salt
- 150 grams high-quality dark chocolate bar, chopped in small pieces
- 1 cup whipping or heavy cream
- 100 grams high-quality dark chocolate bar, chopped in small pieces
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Cream butter until smooth. Add powdered sugar and cream further. Add egg yolk, vanilla, and salt. Mix until well combined, but not light and fluffy.
- Combine coconut and flour in a food processor or blender and mix until coconut is chopped super fine.
- Add coconut/flour mixture in one step to creamed mixture and mix until just combined. Do not overmix.
- Press dough flat on a plastic food film lined cookie sheet and chill in refrigerator until firm enough to roll. About 1 hour or leave overnight.
- This dough tends to become soft very quickly during rolling. (Tip: place 2 cookie sheets filled with ice cubes on area where you will be rolling dough. This will keep dough longer cool and make it easier to work.)
- Preheat oven to 375°F. Rolling dough on lightly floured parchment paper is great as you can easily transfer dough to freezer/refrigerator if dough gets sticky. Roll dough 1/8-inch thick. Cut dough into rounds about 2 fingers wider than tart pan being used.
- Line dough into pans and cut away excess on top. If dough gets sticky during any part of this process, place dough in freezer for several minutes.
- Place tarts on cookie sheet and place in oven. After about 5-6 minutes of baking, prick bottom of shells to prevent dough from bubbling. Bake until light golden and dough is pulling away from sides, about 18 minutes total. Let cool. Remaining dough can be used later for cut out cookies.
- In a saucepan, bring rum and brown sugar to a boil. Remove from heat and add vanilla, salt, and chocolate. Whisk until very smooth and set aside.
- In a cold bowl whip cream to medium peaks, not as firm as you would to decorate pies.
- Check temperature of chocolate mixture, it should feel barely lukewarm or about 90-100°F.
- Add whipped cream to chocolate and gently fold together. Once combined stop folding as unnecessary folding will make mixture heavy.
- Prepare a pastry bag or firm plastic food bag with a large plain piping tip and fill with chocolate cream.
- Fill tarts equally and place in fridge.
- For decoration place chopped chocolate in a microwave safe bowl. Heat in a microwave oven in 12 second intervals until melted. Set aside.
- Place a cookie sheet briefly under broiler or heat over a gas stove. Pan should feel lukewarm and not so hot that you cannot handle it without heat resistant gloves.
- On backside of pan, spread a super thin layer of chocolate using an offset metal spatula.
- Place cookie sheet in refrigerator for 15-20 or more minutes or until chocolate is solid.
- Scrape chocolate from pan (using a spatula, scraper or cookie cutter) into shavings and place on tarts. If desired, sprinkle with cocoa powder and or powdered sugar.
- Keep refrigerated until ready to serve