COCONUT CHOCOLATE TARTS
Steps:
- Preheat oven to 350˚. On a parchment lined baking sheet, spread coconut flakes out in one layer. Toast flakes in oven until they are just beginning to brown around the edges, about 8-10 minutes (be careful not to burn flakes). Let coconut flakes cool slightly. In a small blender, pulse flakes until they're finely ground. In a small bowl mix, coconut and egg whites until blended. With wet fingers, press about 1 rounded tablespoon of the coconut mixture into 2" wide muffin tin. Should make about 10 tarts. Bake tart shells in preheated oven for 8-10 minutes or until the shells are just beginning to turn light golden brown. Remove from oven and cool shells for about 1 minute and then carefully remove them from the tin on a wire rack and cool completely on a wire rack. Meanwhile, place the cream in a saucepan over medium heat and heat until almost boiling. Remove cream from heat. Add the chocolate. Stir until chocolate has melted and the filling is smooth. Pour the chocolate filling into the tart shells and place in the freezer for 10 minutes or until the filling has set. Garnish with a coarse salt (optional). Serve with coffee or berries as a dessert.
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