I was scanning through some cookbooks recently and came across a sweet and simple recipe for Coconut Tarts. Taking my inspiration from Donna Hay's New Food Fast, I decided to do my best with what I had in my baking cabinet and put my new souffle cups to good use. These treats are dangerously rich and deliciously sweet!
Dark Chocolate & Raspberry Coconut Tarts
- 2 eggs whites
- 1/2 cup of Cane Sugar
- 2 cups Shredded Coconut flakes
- 1 tsp Vanilla Extract
- For the Filling:
- 1 1/4 cup of Dark Chocolate Chips (10 oz)
- 1 cup Fresh or Frozen Raspberries
- 1 1/4 cups Cream
*Sprinkle some coconut shreds on top and serve with a scoop of fresh raspberries and Vanilla Bean ice cream.
Quick, Simple and a sure fix to any sweet-tooth! You can even use desiccated coconut for a finer, crustier shell.