Pecan + Chocolate & Caramel Coconut Shortbread Tarts
Serves: 4 tarts (each tart serves 1-2 people)
 
*Coconut flour should be weighed, not measured by volume. Weighing the flour guarantees a more consistent outcome seeing as different brands of coconut flour have different densities of flour. **Serving the tarts cold makes for a crisper coconut crust.
Ingredients
  • FOR THE CRUST:
  • 100 g Coconut Flour*
  • large pinch of salt (I prefer Himalayan pink salt)
  • 4½ tablespoons Honey (use agave if vegan)
  • ⅔ cup Coconut oil, softened but not in a liquid state
  • FOR THE CARAMEL:
  • 1 can Coconut Milk (full fat)
  • ⅓ cup Coconut Palm Sugar
  • 3 tablespoons Honey (maple syrup or agave, if vegan)
  • pinch of salt
  • 1 teaspoon Vanilla
  • FOR THE TOPPING:
  • ¼ cup Mini Chocolate Chips (refines sugar free)
  • ¼ cup Finely Shredded Unsweetened Coconut
  • 40 + Whole Pecan Halves
Instructions
  1. FOR THE CRUST:
  2. Preheat the oven to 350 degrees.
  3. Place the coconut flour, salt, honey, and coconut oil in a mixing bowl and stir together until a dough forms. Let sit for 5 minutes.
  4. Divide the dough into four sections. Press each section of dough into a mini tart mold, evenly over the bottom and sides. Place the tart pans on a baking sheet. Bake the crusts in the preheated oven for 9-10 minutes, or until the edges start to turn golden brown. While the crusts are cooking, make the caramel. Remove tarts from the oven.
  5. FOR THE CARAMEL:
  6. Place the coconut milk, coconut palm sugar, honey, and salt in a saucepan and bring to a boil over medium/high heat. Reduce the heat to medium and let the mixture simmer until reduced by half, about 10 minutes. Remove from heat and stir in the vanilla.
  7. ASSEMBLING AND BAKING THE TARTS:
  8. Once the tart crusts have been removed from the oven, sprinkle 1 tablespoon of chocolate chips and 1 tablespoon of shredded coconut over the bottom of each one. Place 10-11 pecans in each tart, on top of the coconut and chocolate. You'll place one pecan in the center of the tart and the other 9-10 in a circle around the center pecan.
  9. Divide the caramel sauce between the four tarts, pouring over the pecans. You may have a little sauce left over. Reserve this to pour over the tarts after baking.
  10. Place the tarts back in the oven and bake for an additional 10-12 minutes, or until the caramel begins to bubble.
  11. Remove from the oven and let sit for 5 minutes. Divide any caramel sauce that is left over between the tarts and the caramel that was baked will sink down into filling a bit.
  12. let cool on a wire rack and place in the fridge.
  13. Remove tarts from molds and serve cold** with a scoop of vanilla ice cream.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/09/06/pecan-chocolate-caramel-coconut-shortbread-tarts/