Cherry Chip and Coconut Tartlets
Indulge in the irresistible charm of Cherry Chip and Coconut Tartlets, a dessert that effortlessly combines the sweetness of cherry preserves, the richness of dark chocolate, and the tropical flair of toasted coconut. These bite-sized treats feature a buttery, flaky homemade pastry shell filled with a luscious layer of fruit preserves, topped with a silky chocolate ganache, and finished with a sprinkle of shredded coconut for the perfect balance of textures and flavors. Ready in under an hour, this recipe is ideal for impressing guests or satisfying your sweet tooth with a decadent homemade dessert. Whether served as an afternoon tea treat or a stunning addition to your dessert spread, these tartlets are destined to be a standout favorite.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 pinch Salt
- 2 tablespoons Ice-cold water
- 150 grams Cherry preserves
- 80 grams Dark chocolate chips
- 50 grams Shredded unsweetened coconut
- 100 milliliters Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a muffin tin or tartlet pan.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
Add the ice-cold water one tablespoon at a time, mixing gently until the dough comes together. Do not overwork the dough.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness. Cut out circles slightly larger than your tartlet molds and press the dough into the molds, trimming off any excess.
Prick the base of each tartlet shell with a fork and bake in the preheated oven for 10 minutes until lightly golden. Remove and let cool completely.
In a small saucepan, heat the cherry preserves over low heat until loosened and spreadable. Add in the vanilla extract and stir. Remove from heat.
Divide the cherry preserves evenly among the baked tartlet shells, spreading them out to form a thin layer.
In a heatproof bowl, melt the dark chocolate chips over a double boiler or in the microwave in short intervals, stirring until smooth.
Stir in the heavy cream to the melted chocolate until fully combined and glossy. Spoon the chocolate mixture over the cherry layer in each tartlet.
Sprinkle the shredded coconut evenly on top of each tartlet and bake in the oven for an additional 5 minutes to lightly toast the coconut.
Remove the tartlets from the oven and let them cool completely before serving.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 370.9 g | 135% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 184.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
