The holidays are winding down. New Years Eve is left and then it’s on to the adventures, opportunities, trials, joys, tragedies, and accomplishments of a whole new year. But before we go into this new adventure, let’s end the year on a note of Chocolate.


    Donna’s Coconut Chocolate Tarts

      to be exact.

Tasty little bites of chocolate with a coconut crust. Simple, quick, sweet. Just the right amount.

While Donna made hers in regular muffin cups I made mine into minis and took them to our Ladies Post Graduation Christmas Luncheon

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

Preheat oven to 350F (180C).
Place the egg whites, sugar and coconut in a bowl and mix to combine them.
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.
Place in a preheated oven and bake for 8-10 minutes or until the shells are just beginning to turn a light golden colour.
Cool the shells for 1 minute, then gently remove them from the tin and place on a wire rack to cool.
Make the filling while the bases are cooking.
Place the cream in a saucepan over medium heat and heat until almost boiling.
Remove the cream from heat.
Add the chopped chocolate and stir through until the chocolate has melted and the filling is smooth.
Pour the chocolate filling into the coconut tart shells and place in the freezer for 10 minutes or until the chocolate filling is set.
Serve with coffee or berries as a dessert.{Recipe from New Food Fast page 112}

My decision to make these into minis was a good/bad idea. They were the perfect size for the buffet, but they were hard as heck to remove from the mini pan. I buttered the pan very well but they stuck. Next time I will try mini paper cups. These were good, though.

Click on over to I Heart Cooking Clubs for Holiday Party ideas from our other party goers.