These are deliciously rich yet easy to make. A crisp coconut tart shell filled with smooth creamy chocolate.
Preheat oven to 180C.
Combine egg whites, sugar and coconut in a bowl.
Press into 10 small tart pans with removable bases.
Bake 8-10 minutes.
Cool in tin for 1 minute then remove and cool on racks.
Heat cream until almost boiling.
Remove from stove and add chocolate. Stir until smooth.
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.
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