Samoa Tartlets Recipes

Steps:

• Move oven rack to middle position and preheat to 350^. Grease of spray a 12-cup muffin pan with butter. Pulse the flour, 1/4 c. of the coconut, brown sugar in a food processor until combined. Add the cold butter pieces and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 pulses. Put 1 heaping Tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 15-20 minutes.
• Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 Tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.
• With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.

Steps:

• Make the filling:
• In a large skillet cook the onion, the chilies, the gingerroot, the curry powder, the chili powder, the cumin, the cloves, the cinnamon, and the salt in the oil over moderately low heat, stirring, until the onion is softened. While the onion is cooking, in a large saucepan of boiling salted water cook the potatoes for 3 to 5 minutes. Stir in the tomato, the coriander, the yogurt, and black pepper to taste, cook the mixture, stirring, for 1 minute (do not let it boil), and let it cool. (The filling may be made 2 days in advance and kept covered and chilled.)
• On a lightly floured surface roll out half the dough 1/8 inch thick and chill the remaining half, covered with wax paper. Cut out 54 rounds with a 2-inch round cutter and fit them into lightly oiled 1/8-cup gem tins. Spoon 1 level teaspoon of the filling onto each tartlet shell and spoon a small dollop of the chutney on top of the filling. Roll out the remaining dough 1/8 inch thick, with cutter cut out 54 more rounds, and fit the rounds on top of the filled shells. Press around the edge of each tartlet to seal the 2 pieces of dough, brush the tartlets with the egg wash, and prick each tartlet once with a fork. Bake the tartlets in the bottom third of a preheated 400°F oven for 20 to 25 minutes, or until they are pale golden.

Steps:

• Line a baking sheet with aluminum foil and lightly spray with cooking spray.
• Reserve 2 of the cookies; coarsely chop the remaining cookies.
• Put the butter and caramels in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes. Fold in the chopped cookies and macadamia nut pieces. Drop tablespoon dollops of the caramel mixture onto the prepared baking sheet. Refrigerate until firm, about 1 hour.
• Meanwhile, finely chop the reserved cookies and macadamia nuts.
• Microwave the semisweet chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted and smooth, about 1 minute.
• Top the caramel clusters with the melted chocolate. Immediately sprinkle with crushed cookies, chopped macadamia nuts or toasted coconut. Chill until set, another 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Butter a 12-cup muffin pan well.
• In a food processor pulse the flour, 1/4 cup coconut, brown sugar and salt until well combined.
• Add the cold butter, continue to pulse until butter is incorporated, with pea sized pieces.
• Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds and up the sides about 1/4 inch.
• Bake on middle rack until crusts are golden, around 20 minutes.
• Turn off oven.
• Remove pan and sprinkle the chocolate evenly between the 12 baked tart shells.
• Return pan to oven for 2 to 3 minutes-just until the chocolate is melted.
• Sprinkle each crust with 1 tablespoon of the remaining coconut.
• Cool for 5 minutes, then place in freezer for at least 15 minutes.
• Using a thin spatula gently remove each crust from the muffin pan.
• Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more toasted coconut.