If you read my post from Wednesday, you’d know I just returned home after spending a few days in Canada. Today I’m making Nanaimo Bars into small tarts. Traditionally they are made up of three layers and don’t require to be baked.
- ½ cup Unsalted Butter
- ¼ cup Sugar
- 5 tablespoons Cocoa Powder
- 1 Egg
- 1 teaspoon vanilla
- 1½ cups Graham Cracker Crumbs
- 1 cup Unsweetened Shredded Coconut
- ½ cup Chopped Walnuts
- ⅓ cup Unsalted Butter, softened
- 1 box Instant Vanilla Pudding Mix
- ¼ cup Milk
- 3 cups Powdered Sugar
- 12 oz Semisweet Chocolate Chips
- 2 tablespoons Unsalted Butter
- In a large nonstick skillet on a medium low heat, beat melt the butter for the base. I did this on a lower heat because in the next step it will burn if it’s too hot. Now add in the sugar and cocoa powder and stir this until it becomes smooth.
- Whisk the egg and vanilla together in a small bowl. Remove the skillet from heat and stir this in. From there add in the graham crackers, coconut, and walnuts. I didn’t want the base to have a lot of big pieces in it, so before I started I added the three ingredients into a food processor for 7 seconds to make them fine.
- Grease a mini cupcake or tart baking tray with cooking spray. Then add into about 2 teaspoons of it into each cup. Press down the dough to make the crust of the tarts and put this in the fridge for 15 minutes to set.
- In a medium bowl, beat the butter, milk, and pudding mix together for the custard filling layer. Then slowly add in the powdered sugar one cup at a time.
- On top of the crust layer, once again add about 2 teaspoons of this to the pan. Place into the fridge for 15 minutes to set.
- In a medium saucepan, melt the butter on a medium low heat. Slowly combine in the chocolate chips by stirring this constantly. Remove from heat and spoon on about 1 teaspoon of the chocolate onto the tarts. Finally, let them rest in the fridge for at least one hour.