Step by Step
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.
Equipment
4 4" tartlet pan
Nutrition
Serving: 1 tartCalories: 684 kcalCarbohydrates: 58 gProtein: 7 gFat: 48 gSaturated Fat: 24 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 13 gTrans Fat: 0.4 gCholesterol: 41 mgSodium: 292 mgPotassium: 373 mgFiber: 5 gSugar: 23 gVitamin A: 549 IUVitamin C: 0.1 mgCalcium: 53 mgIron: 7 mg
