Who loves the flavors of coconut and chocolate? I certainly do and here’s a unique way to incorporate these two well complimented flavors together. Frangipane cake, for those of you that have never had it, has a light and fluffy consistency that practically melts in your mouth. You’ll love this cake in a tart format, plus it is way easier to bake this way. I just got these new mini tart pans, they are 4 inches in diameter and 3/4 inch in height. This recipe makes 6 of these mini tarts. You’ll love this recipe because it doesn’t take long to make and it is sure to impress your friends and family.
Special Items Needed
Wilton 4-Inch Round Tart/Quiche Pan, Set of 6
Wilton Disposable 16-Inch Decorating Bags, 12 Pack
- Basic Pie Dough, or 2, 9-inch store bought pie dough
- 1/2 cup butter
- 2/3 cup confectioners’ sugar
- 1/4 cup all-purpose flour
- 2 eggs
- 1/3 cup heavy cream
- heaping 1/3 cup of sweetened coconut
- about 1/3 cup of chocolate chips, depending on preference
- Preheat oven to 350 degrees F/177 degrees C. Spray tart pans with cooking spray, unless they are non-stick. Assembly tarts on a sheet tray.
- Make dough in advance or take out the thawed store bought dough and roll out to 1/8 inch thickness. Use a 6-inch circle cookie cutter and cut out 6 circles. Place in tart pans and mold to fit the pan. Prick the center of the dough with a fork and bake for 10 minutes, or until lightly golden brown. Let cool.
- Meanwhile, cream the butter, sugar, and flour on medium speed with the paddle attachment until smooth, about 2 minutes.
- Combine the eggs and heavy cream. Add to the creamed mixture a little at a time, blending until well combined. Fold in the coconut.
- Fill a pastry bag fitted with a #6 straight tip with the batter, or cut a 1/4 inch hole. Pipe the frangipane halfway up the tart pans. (I like to pipe in a circle, starting on the outside and ending in the middle.) Then, place chocolate chips on top of the batter, in any amount or design that is to your preference.
- Bake, still at 350 degrees F/177 degrees C, for 8 to 12 minutes. Pop the tarts out of the pans and let cool to serve immediately or refrigerate for up to 3 days.