Chocolate Tablea Tarts Recipe

Make the coconut pie crust: Combine flour, coconut flakes, and salt in a large bowl. Using a pastry blender, 2 knives, or your hands, cut butter into the dry ingredients until pea-sized pieces form. Slowly add water in 2 additions and mix just until dough comes together. Add more water, if necessary.

Shape dough into a disc and wrap with plastic wrap. Refrigerate for 30 minutes to 1 hour.

Roll out dough on a clean, floured work surface until 1/4 inch thick. Cut out 5-inch rounds from the dough. Transfer rounds to 4-inch tart pans. Pierce dough with a fork and cover with foil. Refrigerate for 15 minutes.

Preheat oven to 350°F.

Remove pans from refrigerator and place dried beans or rice grains on top of the foil. Bake blind in the preheated oven for 10 minutes. Remove foil and rice. Bake for 10 more minutes. Let cool for 5 minutes.

Make the tablea filling: Combine milk, coconut milk, tablea, cream, and sugar in a medium saucepan over low heat. Cook, whisking continuously, until tablea is melted. Let cool for 5 minutes. Beat eggs until frothy then add vanilla. Mix and pour into tablea mixture.

Pour tablea filling into tart shells. Bake for 10 to 15 minutes. Garnish with whipped cream, cacao nibs, and coconut flakes.