Samoa tartlets

Ingredients:

• 3 tablespoons chilled unsalted butter, cut into pieces, plus extra for greasing the pans
• 1/3 cup premium flour
• 1 cup toasted coconut flakes, plus extra for garnish
• 2 tablespoons light brown sugar
• 140 g semi-sweet or dark chocolate, finely chopped
• 1/4 teaspoon salt
• 3/4 cup dulce de leche, warmed (available in the dessert and toppings section)
• 1 liter of coconut ice cream

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin.
2. Combine the flour, 1/4 cup coconut, brown sugar, and salt in a food processor and pulse until combined. Add the chilled butter and pulse until the mixture resembles wet sand with pea-sized pieces of butter, about 5 pulses.
3. Place 1 heaping tablespoon of the mixture into each cavity of the pan and press down to form even circles. Bake until golden brown, about 20 minutes.
4. Remove the pan from the oven and sprinkle each tartlet evenly with chocolate. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each tartlet with 1 tablespoon of the remaining coconut flakes. Let cool slightly, then place directly in the pan in the freezer for about 15 minutes.
5. Using a thin spatula, carefully remove each tartlet from the pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche, and sprinkle with coconut flakes.