Samoa Tartlets

Directions

1. 1
   Position a rack in the middle of the oven and preheat to 350 degrees.
2. 2
   Grease a 12-cup muffin pan with butter.
3. 3
   Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined.
4. 4
   Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times.
5. 5
   Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds.
6. 6
   Bake until the crusts are golden, about 20 minutes.
7. 7
   Remove the pan from the oven and sprinkle the chocolate evenly over each crust.
8. 8
   Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes.
9. 9
   Sprinkle each crust with 1 tablespoon of the remaining coconut.
10. 10
    Cool slightly, then freeze crusts in the pan until set, about 15 minutes.
11. 11
    With a thin spatula, gently remove each crust from the muffin pan.
12. 12
    Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.
13. 13
    Photograph by Tina Rupp