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Coconut Chocolate Tarts

Submitted by: Mary on 09/01/2003
2240 views
2.52 avg rating
170 votes
 
 
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Ingredients

CRUST:

2 Egg whites
1/2 C Splenda
2 C Unsweetened coconut


FILLING:

1 1/4 C Heavy cream
5.5 ozs Good quality unsweetened chocolate
1 1/2 C Splenda

Directions

You will need 8 small tart pans.



Preheat oven to 350 F.



Place egg whites, splenda and coconut in a bowl and mix to combine them.



With wetted hands press the coconut mixture into 8 3/4 C (6 oz) capacity, deep muffin tins or tart pans, covering the base and sides to make a shell.



Place in a preheated oven and bake for 8 to 10 minutes or until the shells are just beginning to turn light golden brown.



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 crust is cooking.



Place the cream in a saucepan over medium heat and heat until almost boiling.



Remove from heat.



Add the chopped chocolate and splenda. Stir 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 until the filling is set.

Servings

8

Calories

9

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Serve with a few berries as garnich.
 
 
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