Chocolate Coconut Tarts
"TO DIE FOR!! Nice and quick for that morning tea with the girls!!
* Hint: Use wet fingertips when pressing coconut mixture into patty pan.
* Shortcut: To make chocolate filling, place cream and chocolate into a heatproof microwave-safe bowl. Heat, uncovered, for 1 to 11/2 minutes on HIGH (100%) power, stirring every 30 seconds, or until melted and smooth.
Time does not include cooling time in fridge."
photo by Stephanie Y.
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
18 tartlets
ingredients
-
Base
- 1 1⁄4 cups desiccated coconut
- 1⁄3 cup caster sugar
- 1⁄4 cup plain flour
- 1 egg, lightly beaten
-
Filling
- 1⁄3 cup thickened cream
- 200 g dark cooking chocolate, chopped
- 2 eggs, separated
- 1⁄2 cup caster sugar
directions
- Preheat oven to 180°C Lightly grease an 18 x 2-tablespoon (40ml) capacity patty pan.
- Make base:.
- Place all ingredients into a bowl. Mix until well combined. Press a tablespoonful of mixture into base and sides of each patty hole to form small cases (see hint). Bake for 8 to 10 minutes, or until light golden. Loosen tarts while hot. Set aside to cool in pan.
-
Make filling:
- Place cream and chocolate into a small saucepan over low heat (see shortcut). Cook, stirring constantly, for 4 minutes, or until melted and smooth. Transfer to a bowl.
- Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
- Preheat oven to 220°C Beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, beating until thick and glossy. Top each pie with meringue. Bake for 8 to 10 minutes, or until firm to the touch. Set aside to cool before serving.
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Reviews
-
Love them, thanks!! -
I only had two normal size muffin tins so made 12 fairly large tarts but think the 18 suggested would have been better. The base recipe is great - I made mine a bit thick not being sure it would hold together but will flatten right down next time and cook for a bit longer to get it a bit crisper. I'll probably make a different filling next time though - this was delicious, but a bit expensive with all that chocolate and I don't normally have that around (for long). Inspired me to make something different (usually go for savoury recipes)so thank you. Your shortcut and hint were very useful. -
To die for is right! I enjoyed these when they were warm. I loved the meringue with the chocolate and the whipped cream- cream textures and flavors. I think the humidity caused a little problem with my meringue, but that was no fault of the recipe. I used mini muffin pans and ended up having some extra chocolate left over. I think I will use it to make more tomorrow! My tastebuds thank you for this one darang- I think my co-workers will be thanking you to once they take their first bite if there are any left ;) EDIT: Everyone raved about these. People where almost fighting over them and kept asking if there were any more left. Thank you for making me look good!
RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
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