Delectable Coconut and Dark Chocolate Tarts
Servings: 8
Equipment
- 8 - 6 oz. ramekins
Ingredients
- 2 egg whites
- 1/2 cup sugar
- 2 cup unsweetened shredded coconut usually in the organic section
- 1 ¼ cup heavy cream
- 10 ounces quality dark chocolate 72% cacao, chopped
- 1/4 cup slivered almonds optional
- raspberries or blackberries for garnish
Instructions
Coconut Shell
- Preheat oven to 350°.
- Place egg whites, sugar, and coconut in a bowl and mix.
- Place 8 (6 oz. capacity) ramekins on a cookie sheet.
- Put a little more than 1/4 cup of coconut mixture in each ramekin.
- Either using the back of a spoon or dampened fingers, push coconut up the sides and bottom of ramekin, forming a shell.
- Bake in the oven for about 10 - 12 minutes. Cool on a wire rack.
Chocolate Filling
- In a saucepan over medium heat, cook cream until it almost comes to a boil. Take off heat and add chocolate.
- Stir until chocolate has melted (if using almonds, add after chocolate has melted).
Assembly
- Pour chocolate into the tart shells. Place in the freezer for about 15 minutes until chocolate sets.
- Place in the refrigerator until ready to serve.
- Top with fresh berries.