Chocolate Coconut Tarts

• Base
• 1 1/4 cups desiccated coconut
• 1/3 cup caster sugar
• 1/4 cup plain flour
• 1 egg, lightly beaten
• Filling
• 1/3 cup thickened cream
• 200 g dark cooking chocolate, chopped
• 2 eggs, separated
• 1/2 cup caster sugar

1. Preheat oven to 180u0b0C Lightly grease an 18 x 2-tablespoon (40ml) capacity patty pan.
2. Make base:.
3. 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.
4. Make filling:
5. 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.
6. Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
7. Preheat oven to 220u0b0C 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.

base, coconut, caster sugar, flour, egg, filling, cream, dark cooking chocolate, eggs, caster sugar

Taken from www.food.com/recipe/chocolate-coconut-tarts-265616 (may not work)