I know, I have been under a rock for the last couple of weeks, but, man, I almost missed Hay, Hay It’s Donna Day too. Fortunately, although I missed seeing this until Friday night, the recipe was super simple and fast so I managed to make mine. I just wish I would have had some almonds on hand. Thanks for the kind words some of you have sent — we’re all finally healthy and back at full steam, I think! (Whoohoo!)
Marita Says ‘Coconut Chocolate Tarts’ and I’m there. Hay, Hay, It’s Donna Day is an event started by Barbara of Winos and Foodies (who very romantically just renewed her wedding vows!) and has had some fun themes and I just can’t help but participate in one involving tarts.
I made a couple of minor changes to the recipe provided. I added a little almond extract to the coconut shells (sometimes you feel like a nut . . . ) and I made the chocolate filling a little thicker but it is still rather soft. If I would have had them, I would have put an almond slice on the top of each one. I used mini-muffin cups and I think I should have spritzed the liners with a little non-stick spray because they are pain to get off. These are cute, tasty, and really simple. They could easily be made ahead and have little baking time so would make a great summer treat, too. I will definitely make these again, possibly with some orange flavor incorporated.
Coconut Chocolate Tarts (adapted from Donna Hay)
For the shell-
2 egg whites
1/2 cup white sugar
2 cups dessicated coconut
1/2 t. almond extract.
For the filling-
1 c. heavy cream
400 g dark chocolate, chopped
Preheat your oven to 350F.
Mix the egg whites, coconut, sugar, and almond extract well. Spoon the mixture into muffin tins and with wetted hands (works best this way) press it out to create a base and sides for a cup. Put into the oven at bake for about 8-10 minutes, or until it begins to lightly brown. Remove from the oven and let cool for one minute. Gently remove the cups from muffin tins and let it cool more.
While this is happening, heat the cream in a saucepan until almost boiling. Remove from heat and throw in the chopped chocolate. Stir until the chocolate has melted into the cream.
Carefully, fill each cup with the chocolate. Put the cups on a plate or tray in the freezer and leave it for 10 minutes or until set. When set, remove from the freezer and serve to guests with coffee or as a dessert.
I made 24 mini-muffin sized tarts and had enough coconut mixture leftover to make six more, which I just made as knock-off macaroons. I had enough chocolate leftover to make a double batch, so if I make them as minis again, I’ll use 1/2 c. heavy cream and 200 g chocolate.