Chocolate Coconut Tarts

I found this recipe on Foodtv.ca and thought the presentation was very nice. This recipe was made for our dinner/book club meal last week. We enjoyed wine and cheese for appetizers, followed by a nice salad and peanut crusted chicken sandwiches on focaccia buns, ending iwth these chocolate coconut tarts. I made few in large muffin tins and then the rest in a mini muffin tin.

I used the dark chocolate in order to boost the antioxidant content of this recipe. Dark chocolate has a higher cocoa content and is hence richer in antioxidant flavonoids called flavanols, which include procyanidins, epicatechins, and catechins. Studies have shown that people with high blood levels of flavonoids have lower risk of heart disease, lung cancer, prostate cancer, asthma, and type 2 diabetes. I am not sure the health benefits of this tart are anything to overly boost about, however they are tasty (sweet and rich flavor).

Coconut Tart Shells:
2 x egg whites
2 cups of shredded coconut

Chocolate and Coconut Cream:
1/2 cup of coconut milk
8 oz of bittersweet chocolate, chopped (dark chocolate)

For the Coconut Tart Shells: Preheat oven to 350 degrees. Whisk egg whites lightly and stir in coconut.

Spray a muffin tin with non-stick cooking spray and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.

Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan.

For the Chocolate and Coconut Cream: Heat coconut milk. Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth. Pour the mixture into the tarts. Can serve warm or let sit (chocolate will harden slightly).

Serve with whipped cream or fresh fruit.