Enjoy the sweet, creamy goodness of Haupia coconut Tarts with our simple recipe! These delicious Hawaiian treats feature a rich coconut filling nestled in a buttery crust, topped with chocolate.
Ingredients
For the Crust
- 1 cup crushed Coconut Cookie Thins pulsed
- 3 Tbls Butter melted
For the Filling
- 1 packet Haupia mix
- 1 cup water
- Whole and Sliced Almonds
For the Chocolate Topping
- 6 Ounces Dark Chocolate
- ¼ Cup Heavy Cream
- Shredded Coconut if desired
Instructions
For the Crust
- Pulse Cookies in a Food Processor. Add the melted butter and create a crumble. Press the crumble into 4 mini tart pans. Place in fridge while making filling. There may be a little left over.
For the Filling
- Boil water and add Haupia mix. Stir until mixture coats the back of a wooden spoon and a defined line is left behind.
- Add 3 Tablespoons of haupia to tarts. I had a little left over, but did not want to overfill tart tins.
- Place in fridge for an hour to firm up.
For the Topping
- Add whole and/or slivered almonds to the top of the Haupia.
- Heat Cream in microwave and pour over chopped Chocolate. Stir until melted chocolate is smooth and glossy. Add additional heated cream to get the consistency desired.
- Pour ganache over the tarts and fill the tins, covering the almonds.
- Top with Shredded Coconut if desired and place in fridge for 3 hours for chocolate to firm up.
Nutrition
Serving: 1tart | Calories: 684kcal | Carbohydrates: 58g | Protein: 7g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 292mg | Potassium: 373mg | Fiber: 5g | Sugar: 23g | Vitamin A: 549IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 7mg
Nutrition information isn’t always accurate.
Equipment
4 4" tartlet pan
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