Last year I was looking for a good chocolate tart recipe and I came across this Rich Chocolate Coconut Tart. The moment I saw it, I knew I had to try it even though the shell worried me… it looked so hard to make and so delicate. Instead it was really easy to make, so do not let it put you off! Chocolate is my favourite ingredient for sweets, especially dark chocolate… the more bitter the better! If you are like me and love chocolate, you must try this out. The first time around I made a single big tart, just like in the original recipe. I liked it a lot, but my husband found it a little “too chocolaty”. I must admit he was right… I liked it because I like bitter chocolate, but it tends to get a bit heavy. So the next time, I decided to make tartelettes instead of a single tart. In this way, you need half the amount of chocolate filling and you taste the coconut shells much more. And last but not least, I think they look really pretty! Enjoy!
Sharing this recipe with Hearth and Soul Hop by Kankana, Melt in your Mouth Monday by Jane, Whatcha Makin’ Wednesday by Cheryl and A Themed Baker’s Sunday by Alyssa.
Ingredients (makes 24 tartelettes):
1 cup (90 gms) thin desiccated coconut
1 egg white, beaten lightly
1/4 cup (55 gms) sugar
150 ml thickened cream
150 gms dark chocolate, chopped
2 egg yolks
2 tsp Kahlua or Tia Maria
Put the coconut, egg white and sugar in a bowl and mix well until combined.
Press the mixture evenly in a lightly greased mini muffins pan (if you use a silicon pan, you do not need to grease it). Make sure to press some mixture on the sides. Make the coconut cases thin.
Bake in a preheated fan forced oven at 120°C for 15-20 minutes or until golden.
Let them cool and then pop them out from the pan. Keep them aside to cool completely.
Put the cream in a pot and heat until almost boiling. Add the chocolate and stir until melted and smooth. Let it cool slightly.
Now whisk the egg yolks and liqueur into the chocolate.
Using a teaspoon, fill the coconut shells with it. Refrigerate for 6 hours or until set.
NOTE: If you like, you can also make a single big tart, like in the original recipe (in this case you need to double the amounts for the chocolate cream).
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Oh, these look fabulous!!! There is nothing too chocolaty according to my boys 🙂
They look beautiful, tempting and addictive 🙂
I think I”m going to need you to adopt me lol. You make such fabulous dishes. What another great addition 🙂
Oh wow those tartelettes look absolutely perfect and sounds so indulging 🙂
Ooooooo la la! These look amazing! And I love it, the more bitter, the better, indeed! I do not understand the phrase, “too chocolatey…” 😀 I would love these tartlets!
Hahaha that’s what I told my husband as well!!! ;-P
Manu. You are incredible. They are just perfect. Not too big or small, just right. Bitter chocolate perfection on a plate. Just one complaint: I’m now wishing we could eat these together with a good espresso!
You are right, this is dessert that everybody should try..I loveeeeeee how you made this, and since we are all in my house chocolate lovers I will try to make it asap..I love your photos too!!!
This is right up my ally! Delicious!
I love these little bite sized versions of the tarts-so simple but effective!
I am not a coconut fan when it comes to sweets but these look divine!
Manu…again you have got me wanting to try your food, I just showed my daughter who loves to cook..and these would be so easy and great for a party too thank you so much 🙂
I made them for a small “lunch party” and they were quite a hit! I am so glad you like them. I am sure your daughter would enjoy making some: they are easy to make and they look really cute (and if you like chocolate… well, then that is THE dessert to make!) <3
These look absolutely delicious, Manu – so pretty in the delicate little shells! I’ve got an anti-coconut hubby but they would be perfect for a party. You always manage to have me drooling – gross but true 😉
These do look very delicate but i can almost taste them just looking at the glossy dark chocolate and seeing the kahlua bottle, just heavenly 🙂
Manu, these are incredible. So delicate, sooooo chocolatey! Look how glossy they are! I don’t have a particularly sweet tooth but I would not be able to resist these little beauties.
I had to Facebook this these look really good I would love it if you Linked up with me today!
Done, thanks Cheryl!!! 🙂
Your chocolate and coconut tartlets look just beautiful. I love how the coconut forms the ‘pastry’. Your tutorial for how to make them is wonderful too. Thank you for sharing with The Hearth and Soul Blog Hop.
OMG they look cute and so very inviting
This is new to me and it looks really yummy. I will try this and hope it turns out well. I have just followed your Twitter account. I hope you can come and drop by at my site.Thanks
These look beautiful! I am not a huge fan of coconut (I know, I know- but I just never had a taste for it!) But my husband loves it so this may be a good thing to make since I wont be sneaking into the kitchen to grab a bite 🙂
wow…my weekened recipe..thxs for sharing
Oh Manu! How darling they are! I adore small bits of chocolate and rich treats like this because they tend to be something I can only eat a small amount of. These would be perfect for me! Thanks so much for sharing your lovely chocolate treats and the amazing photography with us on the hearth and soul hop! All the best, Alex
what is thickened cream?
Hi Vivian… as per Wiki “thickened cream” here in Australia is:
“Thickened cream: 35–36.5% fat, with added gelatine and/or other thickeners to give the cream a creamier texture, also possibly with stabilisers to aid the consistency of whipped cream (this would be the cream to use for whipped cream, not necessarily for cooking)”.
If you do not live in Australia, refer to http://en.wikipedia.org/wiki/Cream to see what it is closer to the Australian thickened cream in your country. I personally think that you could also used regular fresh cream (the one for whipping) for this recipe. 🙂
These look incredible! I am excited about your pastry shell because I love finding gluten free alternatives to wheat pastries. I can’t wait to try them! Thanks for sharing with the Hearth and Soul Hop.
Do not worry those too chocolatey keep them for me! I love chocolate, not too sweet but not too bitter, if no it wouldn’t be a sweet = ;-).
If I were you ,I would full up the tarteletts even more, till chocolate falls from all sides, and would eat them with a spoon.
SO CHOCOLATEY!
Hi! I have a linky party called A Themed Baker’s Sunday where this weeks theme is Chocolate! I’d love for you to either link this recipe or another chocolatey deliciousness!! Hope to see you there!
http://cupcakeapothecary.blogspot.com/search/label/A%20Themed%20Bakers%20Sunday
Alyssa