Mini Chocolate Tarts with Coconut

I've been wanting mini tart pans for months and we randomly found some at Marshall's the other day, so I was super excited ^.^ This was project #1 with my mini tart pans: chocolate tarts with coconut. They are a perfect basic chocolate tart. Next time I am going to add either a layer of toasted coconut on top or mix in some hazelnuts or pecans.

 

Mini Chocolate Tarts with Coconut

Tart Crust: (from a Mrs. Fields recipe book gifted to me)

• 2 c flour
• 1 c salted butter (cold)
• 2 large egg yolks
• 2-3 Tbsp ice cold water

Filling: (A Mark Bittman recipe HERE)

• 2 egg yolks
• 1 c coconut milk
• 6 oz chocolate (I used semi-sweet)
• pinch of salt

Directions:

In a medium mixing bowl, combine the flour and butter. If you have a pastry blender use that, or I just mushed it all together with my hands. Add the egg yolks and water. Mix together with a fork just until it comes together enough that you can make a ball with it. Form into a disk, cover with plastic wrap, and refrigerate for about an hour.
Preheat oven to 400.
On a floured surface, (I used powdered sugar instead of flour) roll out the dough to 1/8-inch thick. Place your tart pans upside down on the dough and use a knife to cut about 1/4-inch around them. Grease your pans with cooking spray and stick your dough inside. Cut the excess off the top with a knife. Use a fork to poke holes in the bottom of the crusts, or use pie weights if you have them. Bake for 10-15 minutes until they get a bit golden brown. Let cool completely.

For the filling:
Place the egg yolks, coconut milk, chocolate and salt in a saucepan on medium-low heat. Stir the mixture continuously and make sure it doesn't come to a boil. Once the chocolate is melted, remove from heat. Pour into cooled crusts and refrigerate overnight. Garnish with coconut.

It looks like a sunflower :)

I used a biscuit cutter on my leftover dough and topped them with lemon curd and blackberries~ this would make an easy hors d'oeuvre