Little tiny tarts, or in this case, one (big) bite tarts are our new favorite treat. It gives you that great sweet-treat indulgence while limiting the thing to a bite or two instead of a gigantic slice of cake. It’s also kind of fun to have more to share. Sometimes.
These are quick and easy though they look complicated. It’s all in the crust which can be made ahead of time and refrigerated or frozen until you are ready to bake. The filling is a teaspoon of Solo Almond Filling (not to be mistaken with almond paste) and some chocolate chips or pistoles or wafers. That’s it. Really.
The are incredibly chewy and gooey, but not messy. If you like chocolate, almonds and coconut together in one place, this one is for you.
Some hints – like for crust – remember, the ratio is always 3-2-1. Three parts flour (in this case a mix of coconut flakes, Canteen blend and almond flour) to two parts fat (we’re using Spectrum non-hydrogenated organic solid vegetable shortening and Spectrum organic extra virgin solid coconut oil) to one part liquid (and in this case, two extra-large eggs which act as both a liquid and a binder for coconut and almond flour which are kind of crumbly). You’ll never go wrong if you stick to the ratio.
The other important hint is to generously grease the mini muffin pan with nonstick spray even if it is nonstick. That will help the crust release easily by either twisting it gently, or using a small paring knife or offset spatula to break the seal. It will just pop right out in one piece which always a good thing.
And the last hint is to make sure your oven temperature is fairly accurate. A simple little hanging oven thermometer will give you that information and it can make all the difference between perfectly golden baked goods and stuff that is past golden on the way to oh-oh and it will also help eliminate the icky flavor of under-baked gluten-free flours.
Make sure to take the tarts out when the crusts are just the darker side of golden (that’s the coconut) and the filling is bubbling. Let them cool in the pan until they’re almost cold to the touch because before that, the crust is vulnerable to crumbling.
I like to make the crust in advance and place them in the mini muffin pan, cover it with plastic wrap and pop it into the freezer for when it’s tart time. It makes preparing them a breeze. Want one?
|Coconut Almond Gooey One Bite Tarts||
- 260 grams Canteen blend flour (2 cups)
- 110 grams almond flour (1 cup)
- 60 grams flaked coconut (1 cup)
- 50 grams granulated sugar (1/4 cup)
- ½ teaspoon kosher salt
- 170 grams shortening (Spectrum solid vegetable) (14 tablespoons)
- 30 grams coconut oil (Spectrum solid) (2 tablespoons)
- 2 extra-large eggs
- 350 grams Solo Almond Filling (one 12 ounce can)
- 225 grams chocolate chips or pistoles/wafers ( 1½ cup)
- In the bowl of a food processor pulse together flour, almond flour and flake coconut until the mixture is finely ground. Add sugar and salt and pulse again. Add shortening and coconut oil and pulse until mixture looks like coarse crumbs. Add eggs and pulse until mixture turns into a ragged dough ball. Turn mixture onto plastic wrap and remove blade (carefully). Knead dough a few turns until it comes together.
- Grease a mini muffin tin with nonstick spray. Roll dough into tablespoon sized balls, (24 grams) and place in the bottom of each muffin opening. Use fingers to press it flat on the bottom and up the sides to the top. Freeze tart dough in pan for 30 minutes.
- Preheat oven to 350°F.
- Place chocolate chips just to cover bottom of tart or one wafer in the bottom of each tart. Add one teaspoon of Solo Almond Filling on top of the chocolate. Cover with chocolate chips or a wafer or two on top. Bake 28-30 minutes or until the tart is brown and the filling is bubbling up. Cool thoroughly in the pan on a rack until cold. Use an offset spatula to help free the tarts by sliding it down the side and rotating the tart slightly.