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chocolate caramel coconut tarts


yummy and oh so tasty! the marshmallows make this nice and light and no one would guess that they are in there. try not to serve these warm or at room temperature so the caramel isn’t in one chewy chunk!


# # # # #


  1. Place 24 frozen tart shells on baking sheets
  2. Let tart shells come to room temperature while you are preparing filling
  3. In a double boiler
  4. Add chocolate chips
  5. Marshmallows and cup evaporated milk
  6. Heat
  7. Stirring frequently
  8. Until mixture is smooth
  9. About 10 minutes
  10. At the same time
  11. Pour cup evaporated milk
  12. Coconut milk and corn syrup into a small saucepan and place over lowest heat setting
  13. Do not set any higher ! preheat oven to 375f
  14. In a large bowl
  15. Beat the eggs with a hand blender
  16. Very slowly
  17. Beat in the barely-warm evaporated milk and coconut milk mixture
  18. Slowly drizzle in chocolate mixture while beating on low speed
  19. When mixed
  20. Stir in toasted sliced almonds and 1 cup shredded coconut
  21. Fill each tart almost to the top with chocolate mixture
  22. Put a caramel on top of each filled tart
  23. Bake for 15 - 18 minutes
  24. Until shells are lightly browned
  25. Immediately sprinkle each tart with 1 teaspoon coconut
  26. Let cool for 10 to 15 minutes before handling
  27. Serve warm if possible

Step 16

Total Time in Minute 40

Ingredients Count 10

cooking chocolate caramel coconut tarts

See More Relate Photo


Semi-sweet chocolate chips

Mini marshmallows

2% evaporated milk

Coconut milk

Corn syrup

Sliced almonds

Shredded coconut


Tart shells

Kraft caramels

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