White chocolate tartlets with almonds and rapé coconut are really delicious.

Excellent for breakfast , or to be consumed during a coffee break or with tea in the afternoon .

If you too can’t wait to find an excuse to treat yourself to a piece of chocolate, you will probably appreciate this recipe quick and easy.

Of course, the amount of white chocolate inside the dough is modest, but the result will not disappoint you.

This preparation is without flour and without yeast , so when baking the tartlets will not grow very much.

But don’t worry, they will be soft and fragrant.

Without too many hesitations … “get the recipe” and we begin to prepare them.

Preparation of white chocolate tartlets with almonds and coconut

First we melt the butter and let it cool.

Then pour the almond flour, the rapé coconut and a pinch of salt into a bowl and mix.

We also add a pinch of grated lemon peel, or a teaspoon of liquid bourbon vanilla and leave aside for a moment.

We whip the eggs with the sugar

In another bowl, whisk the eggs with the sugar for a few minutes with the electric whisk or the planetary mixer, until the mixture is slightly foamy.

Then add the butter and mix well.

At this point we gradually add the flours, mixing with a hand or electric whisk.

The mixture must be thick.

If we seem unable to work it, add a few tablespoons of liquid, such as milk or vegetable milk.

Divide half of the mixture into 8 cups.

Now pour the white chocolate chips into the remaining half of the mixture and mix.

We finish filling the cups.

A possible variant

If we want, we can also add pieces of strawberry, but not completely immersing them.

Be careful not to leave the white chocolate drops on the surface, as they would burn during cooking.

To push them into the mixture we can help ourselves with a teaspoon.

Cooking white chocolate tartlets with almonds and coconut

We bake at 170° static mode for about 20-25 minutes.

The cakes must be golden. To check the cooking we do the toothpick test.

Let it cool and sprinkle with powdered sugar.

Like all almond-based preparations, it is necessary to let the sweets rest for a few hours before tasting them, so that they fully release the flavor.

Anna’s advice:

If you don’t have almond flour at home, or you can’t find it at the supermarket, just blend whole almonds without cuticle.

I recommend adding a spoonful of sugar in the blender or food processor along with the almonds, and blending intermittently to prevent a buttery mixture from forming.

I used the cupcake cases with a diameter of 4.5 and I got 8 cakes.

They are convenient treats to carry in the picnic basket. If you liked the recipe, share it .

Good cake to all … 🧁☺️

Do you like recipes with almonds? Then I recommend the vanilla croissants cookies and the light carrot and almond cake .

And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉