Chocolate Coconut Tarts

"TO DIE FOR!! Nice and quick for that morning tea with the girls!! * Hint: Use wet fingertips when pressing coconut mixture into patty pan. * Shortcut: To make chocolate filling, place cream and chocolate into a heatproof microwave-safe bowl. Heat, uncovered, for 1 to 11/2 minutes on HIGH (100%) power, stirring every 30 seconds, or until melted and smooth. Time does not include cooling time in fridge."
photo by cookiedog photo by cookiedog
photo by cookiedog
Ready In:
18 tartlets




  • Preheat oven to 180°C Lightly grease an 18 x 2-tablespoon (40ml) capacity patty pan.
  • Make base:.
  • Place all ingredients into a bowl. Mix until well combined. Press a tablespoonful of mixture into base and sides of each patty hole to form small cases (see hint). Bake for 8 to 10 minutes, or until light golden. Loosen tarts while hot. Set aside to cool in pan.
  • Make filling:

  • Place cream and chocolate into a small saucepan over low heat (see shortcut). Cook, stirring constantly, for 4 minutes, or until melted and smooth. Transfer to a bowl.
  • Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
  • Preheat oven to 220°C Beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, beating until thick and glossy. Top each pie with meringue. Bake for 8 to 10 minutes, or until firm to the touch. Set aside to cool before serving.

Questions & Replies

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  1. Sandiebeach
    Love them, thanks!!
  2. Aussie Veg
    I only had two normal size muffin tins so made 12 fairly large tarts but think the 18 suggested would have been better. The base recipe is great - I made mine a bit thick not being sure it would hold together but will flatten right down next time and cook for a bit longer to get it a bit crisper. I'll probably make a different filling next time though - this was delicious, but a bit expensive with all that chocolate and I don't normally have that around (for long). Inspired me to make something different (usually go for savoury recipes)so thank you. Your shortcut and hint were very useful.
  3. cookiedog
    To die for is right! I enjoyed these when they were warm. I loved the meringue with the chocolate and the whipped cream- cream textures and flavors. I think the humidity caused a little problem with my meringue, but that was no fault of the recipe. I used mini muffin pans and ended up having some extra chocolate left over. I think I will use it to make more tomorrow! My tastebuds thank you for this one darang- I think my co-workers will be thanking you to once they take their first bite if there are any left ;) EDIT: Everyone raved about these. People where almost fighting over them and kept asking if there were any more left. Thank you for making me look good!


I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas. My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" width=100%> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket">
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