Ingredients
For the dough
½ Cup butter
3 Tablespoon powdered sugar
1 Egg
2 Cups flour
For the pecan mix
2 Tablespoons butter
1 Tablespoon white sugar
1 Tablespoon honey
1 Teaspoon cocoa powder
1 Cup pecan, Crushed
4 Tablespoons whipping cream
For the coconut mix
2 Tablespoons butter
1 Tablespoon sugar
1 Tablespoon honey
½ Cup grated coconut
½ Cup coconut, grated or pieces
4 Tablespoon whipping cream
Cocoa and powdered sugar for topping
½ Cup butter
3 Tablespoon powdered sugar
1 Egg
2 Cups flour
For the pecan mix
2 Tablespoons butter
1 Tablespoon white sugar
1 Tablespoon honey
1 Teaspoon cocoa powder
1 Cup pecan, Crushed
4 Tablespoons whipping cream
For the coconut mix
2 Tablespoons butter
1 Tablespoon sugar
1 Tablespoon honey
½ Cup grated coconut
½ Cup coconut, grated or pieces
4 Tablespoon whipping cream
Cocoa and powdered sugar for topping
Method
for the dough
- Preheat the oven to 180 °c.
- Mix the butter with the sugar in the electric mixer at medium speed.
- Add the eggs while mixing, then add the flour gradually at medium speed until all ingredients become as a whole ball.
- Spread the dough in a mini tart pans to take the shape of the molds.
- Make small holes in the dough using a fork (so that the dough do not rise during the baking process.
For the pecan mix
- Whip the butter and the sugar in a deep bowl using hand whisks, then add the honey while whipping.
- Mix the cocoa with the pecan then add to the butter mixture.
- Add the cream then mix well until the ingredients well incorporated.
- Whip the butter with the sugar in a deep bowl using hand whisks. Add the honey while whipping.
- Mix both types of coconut then add to the butter mixture.
- Add the cream into the mixture and mix well until all ingredients become consistent.
For making the tart
- Divide the dough into two halves. Pour the pecan mix into one of the two halves and pour the coconut mix into the other half then flatten the surface.
- Arrange the tarts in a baking tray then bake in the oven for about 15 minutes or until cooked then leave to cool down slightly.
- Sprinkle some cocoa over the pecan tart and sprinkle powdered sugar over the coconut tart.
- Preheat the oven to 180 °c.
- Mix the butter with the sugar in the electric mixer at medium speed.
- Add the eggs while mixing, then add the flour gradually at medium speed until all ingredients become as a whole ball.
- Spread the dough in a mini tart pans to take the shape of the molds.
- Make small holes in the dough using a fork (so that the dough do not rise during the baking process.
For the pecan mix
- Whip the butter and the sugar in a deep bowl using hand whisks, then add the honey while whipping.
- Mix the cocoa with the pecan then add to the butter mixture.
- Add the cream then mix well until the ingredients well incorporated.
- Whip the butter with the sugar in a deep bowl using hand whisks. Add the honey while whipping.
- Mix both types of coconut then add to the butter mixture.
- Add the cream into the mixture and mix well until all ingredients become consistent.
For making the tart
- Divide the dough into two halves. Pour the pecan mix into one of the two halves and pour the coconut mix into the other half then flatten the surface.
- Arrange the tarts in a baking tray then bake in the oven for about 15 minutes or until cooked then leave to cool down slightly.
- Sprinkle some cocoa over the pecan tart and sprinkle powdered sugar over the coconut tart.
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