Well, bummer... I failed at the challenge. There was just not enough time to use up all those chocolate chips. If my grandmother doesn't use them before the holidays, then you guys will probably see the return of the challenge once I get home from school!
These tartlets I made for a dinner party at my mom's house. They turned out awesomely, and so pretty (especially considering I don't own tartlet pans), but they were heavy. Whipped cream improved the taste a lot, balancing the heavy flavors with the light.
Adapted from Bon Appetit
- 1 1/4 c. all-purpose flour
- 1/3 c. sweetened shredded coconut
- 3 tbsp. granulated sugar
- 1/4 tsp. salt
- 1/2 c. chilled unsalted butter, cut into pieces
- 1 tsp. vanilla extract
- 2 tbsp. ice water
- 1 1/3 c. sweetened shredded coconut
- 3 ripe bananas, cut into 1/2 in. pieces
- 3/4 c. whipping cream
- 3/4 c. granulated sugar
- Blend flour, coconut (for crust), sugar and salt in a large bowl. Cut in butter until mixture resembles coarse meal. Mix in vanilla and water, and knead until doughy. Wrap in tin foil and freeze for 45 minutes.
- Preheat oven to 375 degrees F. Spray 6 jumbo muffin tins with non-stick spray.
- Divide dough into 6 parts. Keeping other parts in the freezer while you roll each one out into 6 in. rounds on a floured surface. Gently place rounds into muffin tins, folding the extra dough where it creases. Freeze for 15 more minutes.
- Bake crusts for 20 minutes, popping any bubbles that form. Cool crusts in muffin tin. Reduce oven to 350 degrees F.
- In a large bowl, combine coconut and banana. In a medium saucepan stir cream and sugar together until the mixture boils. Pour mixture oven bananas and coconut. Stir to combine and spoon into shells, making the tartlets level.
- Bake tartlets for 25 minutes. Cool in pan, then remove.
- Definitely use whipped cream in your serving of these tarts.
- Next time I will also cut the banana more coarsely to make the tarts easier to eat.