Recipe

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

• 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.