|30 minute chocolate tarts
|2 cups||desiccated coconut|
|1 1/4 cups||cream|
|300 g||quality dark chocolate, chopped|
Preheat oven to 180C. Liberally butter 8 deep muffin tins.
Place the egg whites, sugar and coconut in a bowl and mix to combine them. The mixture will still look crumby, but should stick together when pressed. With wetted hands, press the coconut mixture into the muffn tins, covering the base and sides to make a shell. Bake for 10 minutes or until the shells are starting to turn a light brown colour. Cool the shells for 1 minute, then gently remove them from the tin and place on a wire rack.
As soon as the bases come out, start making the filling. Place the cream in a saucepan over medium heat and stir until almost boiling. Remove from heat. Add the chopped chocolate and stir until the chocolate has melted and the filling is smooth.
Pour the hot chocolate filling into the coconut tart shells and place in the freezer for 10 minutes. You can serve the tarts at this stage, but the filling will still be a bit fluid. If you prefer a firm filling, put the tarts in the fridge for an additional hour. Serve with berries as a dessert.