These are deliciously rich yet easy to make. A crisp coconut tart shell filled with smooth creamy chocolate.


  • Tarts:

  • 3 egg whites

  • .75 cup sugar

  • 3 cups desiccated coconut

  • Filling:

  • 450ml cream

  • 450g dark chocolate, chopped


  • 1.

    Preheat oven to 180C.

  • 2.

    Combine egg whites, sugar and coconut in a bowl.

  • 3.

    Press into 10 small tart pans with removable bases.

  • 4.

    Bake 8-10 minutes.

  • 5.

    Cool in tin for 1 minute then remove and cool on racks.

  • 6.

    For filling:

  • 7.

    Heat cream until almost boiling.

  • 8.

    Remove from stove and add chocolate. Stir until smooth.

  • 9.

    Pour filling into shells and refrigerate until set.


The tart bases can be made up to 2 weeks ahead and stored in an airtight container.
The tarts can be filled the day before required and refrigerated.
Serve with icecream, or sifted icing sugar or a few strawberries.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings