Samoa Tartlets Recipes

Steps:

• Move oven rack to middle position and preheat to 350^. Grease of spray a 12-cup muffin pan with butter. Pulse the flour, 1/4 c. of the coconut, brown sugar in a food processor until combined. Add the cold butter pieces and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 pulses. Put 1 heaping Tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 15-20 minutes.
• Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 Tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.
• With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.

Steps:

• Make the filling:
• In a large skillet cook the onion, the chilies, the gingerroot, the curry powder, the chili powder, the cumin, the cloves, the cinnamon, and the salt in the oil over moderately low heat, stirring, until the onion is softened. While the onion is cooking, in a large saucepan of boiling salted water cook the potatoes for 3 to 5 minutes. Stir in the tomato, the coriander, the yogurt, and black pepper to taste, cook the mixture, stirring, for 1 minute (do not let it boil), and let it cool. (The filling may be made 2 days in advance and kept covered and chilled.)
• On a lightly floured surface roll out half the dough 1/8 inch thick and chill the remaining half, covered with wax paper. Cut out 54 rounds with a 2-inch round cutter and fit them into lightly oiled 1/8-cup gem tins. Spoon 1 level teaspoon of the filling onto each tartlet shell and spoon a small dollop of the chutney on top of the filling. Roll out the remaining dough 1/8 inch thick, with cutter cut out 54 more rounds, and fit the rounds on top of the filled shells. Press around the edge of each tartlet to seal the 2 pieces of dough, brush the tartlets with the egg wash, and prick each tartlet once with a fork. Bake the tartlets in the bottom third of a preheated 400°F oven for 20 to 25 minutes, or until they are pale golden.