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.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 553kj
  • Fat Total 41g
  • Saturated Fat 28g
  • Protein 4g
  • Carbohydrate 50g
  • Sugar 42g
  • Sodium 42mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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