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Coconut Chocolate Tarts

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Ingredients

Adjust Servings:
2 egg whites
1/2 cup sugar
2 cups desiccated coconut
1 1/4 cups cream
300 g quality dark chocolate, chopped

Nutritional information

467.3
Calories
362 g
Calories From Fat
40.3 g
Total Fat
26.6 g
Saturated Fat
41.5 mg
Cholesterol
84.2 mg
Sodium
35.5 g
Carbs
8 g
Dietary Fiber
21 g
Sugars
7.9 g
Protein
935g
Serving Size

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Coconut Chocolate Tarts

Features:
    Cuisine:

    Perfection! Crispy coconut crusts with smooth chocolate centers! These are quite low carb as well. I made into 12 crusts and the amount of filling was right on, up to the rim. Once I had baked the crusts, they were browning at the edges, but still slightly soggy at the bottoms. So I inverted and put them back in oven, upside down, for a bit, before cooling and filling them.

    • 40 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Coconut Chocolate Tarts, Cute little individual tarts that are decadent tasting From Donna Hay’s Food Fast Cookbook, Perfection! Crispy coconut crusts with smooth chocolate centers! These are quite low carb as well I made into 12 crusts and the amount of filling was right on, up to the rim Once I had baked the crusts, they were browning at the edges, but still slightly soggy at the bottoms So I inverted and put them back in oven, upside down, for a bit, before cooling and filling them , These were great and pretty simple to make I made them for an evening get together and people loved them The coconut shells could be used for lots of other things too Thanks!


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    Steps

    1
    Done

    Preheat Oven to 350f (180c).

    2
    Done

    Place the Egg Whites, Sugar and Coconut in a Bowl and Mix to Combine Them.

    3
    Done

    With Wetted Hands or a Spoon, Press the Coconut Mixture Into Eight 3/4 Cup (6 Fl Oz) Capacity, Deep Muffin Tins, Covering the Base and Sides to Make a Shell.

    4
    Done

    Place in a Preheated Oven and Bake For 8-10 Minutes or Until the Shells Are Just Beginning to Turn a Light Golden Colour.

    5
    Done

    Cool the Shells For 1 Minute, Then Gently Remove Them from the Tin and Place on a Wire Rack to Cool.

    6
    Done

    Make the Filling While the Bases Are Cooking.

    7
    Done

    Place the Cream in a Saucepan Over Medium Heat and Heat Until Almost Boiling.

    8
    Done

    Remove the Cream from Heat.

    9
    Done

    Add the Chopped Chocolate and Stir Through Until the Chocolate Has Melted and the Filling Is Smooth.

    10
    Done

    Pour the Chocolate Filling Into the Coconut Tart Shells and Place in the Freezer For 10 Minutes or Until the Chocolate Filling Is Set.

    11
    Done

    Serve With Coffee or Berries as a Dessert.

    Avatar Of Peter Miller

    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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