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    You are in: Home / Recipes / Chocolate Caramel Coconut Tarts Recipe
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    Chocolate Caramel Coconut Tarts

    Chocolate Caramel Coconut Tarts. Photo by AZPARZYCH

    1/1 Photo of Chocolate Caramel Coconut Tarts

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Nif's Note:

    Yummy and oh so tasty! The marshmallows make this nice and light and no one would guess that they are in there. Try not to serve these warm or at room temperature so the caramel isn’t in one chewy chunk!

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    Ingredients:

    Yield:

    tarts

    Units: US | Metric

    • 473.18 ml semi-sweet chocolate chips
    • 236.59 ml mini marshmallows, white
    • 236.59 ml 2% evaporated milk, divided
    • 118.29 ml coconut milk
    • 29.58 ml corn syrup
    • 236.59 ml sliced almonds, toasted
    • 354.88 ml shredded coconut, divided (1/2 cup is optional)
    • 2 eggs, room temperature
    • 24 tart shells, frozen uncooked (3-inch size)
    • 12 Kraft caramels, unwrapped and cut in half

    Directions:

    1. 1
      Place 24 frozen tart shells on baking sheets. Let tart shells come to room temperature while you are preparing filling.
    2. 2
      In a double boiler, add chocolate chips, marshmallows and ½ cup evaporated milk. Heat, stirring frequently, until mixture is smooth, about 10 minutes.
    3. 3
      At the same time, pour ½ cup evaporated milk, coconut milk and corn syrup into a small saucepan and place over lowest heat setting. Do not set any higher! Preheat oven to 375°F.
    4. 4
      In a large bowl, beat the eggs with a hand blender. Very slowly, beat in the barely-warm evaporated milk and coconut milk mixture. Slowly drizzle in chocolate mixture while beating on low speed. When mixed, stir in toasted sliced almonds and 1 cup shredded coconut.
    5. 5
      Fill each tart almost to the top with chocolate mixture. Put ½ a caramel on top of each filled tart. Bake for 15 - 18 minutes, until shells are lightly browned. Immediately sprinkle each tart with 1 teaspoon coconut (optional).
    6. 6
      Let cool for 10 to 15 minutes before handling. Serve warm if possible.

    Ratings & Reviews:

    • on January 01, 2010

      55

      Made these as written though I think I used the wrong size tarts, however they came out great. I tripled the recipe to take to a potluck and because I had the wrong tarts shells I had a ton of the chocolate batter left so will make a shortbread crust and make into bars. These look fancy and have a lots of flavors and textures in a small bite. Will definitely make again!! Made for Craze-E Contest #3.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Caramel Coconut Tarts

    Serving Size: 1 (990 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 166.6
     
    Calories from Fat 91
    54%
    Total Fat 10.1 g
    15%
    Saturated Fat 5.6 g
    28%
    Cholesterol 17.9 mg
    5%
    Sodium 39.7 mg
    1%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 1.6 g
    6%
    Sugars 15.6 g
    62%
    Protein 2.5 g
    5%

    The following items or measurements are not included:

    2% evaporated milk

    tart shells

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