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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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TO DIE FOR!! Nice and quick for that morning tea with the girls!! * Hint: Use wet fingertips when pressing coconut mixture into patty pan. * Shortcut: To make chocolate filling, place cream and chocolate into a heatproof microwave-safe bowl. Heat, uncovered, for 1 to 11/2 minutes on HIGH (100%) power, stirring every 30 seconds, or until melted and smooth. Time does not include cooling time in fridge. Ingredients:
1 1/4 cups desiccated coconut |
1/3 cup caster sugar |
1/4 cup plain flour |
1 egg, lightly beaten |
1/3 cup thickened cream |
200 g dark cooking chocolate, chopped |
2 eggs, separated |
1/2 cup caster sugar |
Directions:
1. Preheat oven to 180°C Lightly grease an 18 x 2-tablespoon (40ml) capacity patty pan.
2. Make base:.
3. Place all ingredients into a bowl. Mix until well combined. Press a tablespoonful of mixture into base and sides of each patty hole to form small cases (see hint). Bake for 8 to 10 minutes, or until light golden. Loosen tarts while hot. Set aside to cool in pan.
4. Make filling:
5. Place cream and chocolate into a small saucepan over low heat (see shortcut). Cook, stirring constantly, for 4 minutes, or until melted and smooth. Transfer to a bowl.
6. Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
7. Preheat oven to 220°C Beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, beating until thick and glossy. Top each pie with meringue. Bake for 8 to 10 minutes, or until firm to the touch. Set aside to cool before serving.
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