1. Preheat oven to 350F (180C). 2. Place the egg whites, sugar and coconut in a bowl and mix to combine them. 3. 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. 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. Cool the shells for 1 minute, then gently remove them from the tin and place on a wire rack to cool. 6. Make the filling while the bases are cooking. 7. Place the cream in a saucepan over medium heat and heat until almost boiling. 8. Remove the cream from heat. 9. Add the chopped chocolate and stir through until the chocolate has melted and the filling is smooth. 10. 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. Serve with coffee or berries as a dessert. ---------------------------------------------------------------------------
Nutrition
Ingredients
