Ingredients for Coconut Chocolate Tarts
- 2 large egg whites
- 1/2 cup granulated sugar
- Desiccated Coconut
- 1 cup heavy cream
- Dark Chocolate
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How to Make Coconut Chocolate Tarts
- Preheat oven to 175°C (350°F).
- In a medium bowl, whisk together 2 large egg whites, 1/2 cup granulated sugar, and 1 1/2 cups shredded sweetened coconut until well combined.
- Using wet hands or a spoon, firmly press the coconut mixture into eight 3/4 cup capacity deep muffin tins, creating a shell that covers the base and sides.
- Bake for 8-10 minutes, or until the shells are lightly golden.
- Let the shells cool in the tins for 1 minute before gently removing and placing them on a wire rack to cool completely.
- While the shells bake, prepare the filling: In a small saucepan, heat 1 cup heavy cream over medium heat until almost boiling.
- Remove from heat and add 6 ounces of finely chopped semi-sweet chocolate. Stir until the chocolate is melted and the mixture is smooth and glossy.
- Pour the chocolate filling into the cooled coconut tart shells.
- Refrigerate for at least 10 minutes, or until the chocolate filling is set.
- Serve chilled with your favorite coffee or fresh berries. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
83g
Fat
132g
Carbs
11g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American South West Pacific Pies And Tarts Tarts Desserts Lunch Snacks Eggs Dairy Fruit American Australian French Southern United States Southwestern United States Oven Easy European Refrigerator Beginner Cook Potluck Dinner Party Fall Holiday Event Kid Friendly Romantic Spring Summer Vegetarian Winter Easter English Chocolate Nuts Stove Top Dietary New Years Low Sodium Seasonal Wedding Brown Bag Midwestern Valentines Day Northeastern United States Toddler Friendly Low In Something Coconut Brunch Taste Mood Sweet To Go Equipment Number Of Servings Presentation Served Cold
