Decadent Chocolate Coconut Meringue Tartlets
Indulge in these luxurious Chocolate Coconut Meringue Tartlets, a perfect balance of rich chocolate filling, crispy coconut base, and sweet, fluffy meringue. Ideal for a sophisticated morning tea or as a delightful dessert, these tartlets deliver a symphony of textures and flavors in every bite. Quick to prepare yet sophisticated in taste, they're sure to impress friends and family alike.
18
Servings
172
Calories
8
Ingredients
Ingredients
desiccated coconut
1 1/4 cups
caster sugar
1/3 cup
plain flour
1/4 cup
egg
1 (lightly beaten)
thickened cream
1/3 cup
dark cooking chocolate
200 g (chopped)
eggs
2 (separated)
caster sugar
1/2 cup
Instructions
1
Begin by preheating your oven to 180°C (350°F). Lightly grease a patty pan with an 18 x 40ml capacity, or use a mini muffin tin.
2
To prepare the coconut base, combine 1 1/4 cups of desiccated coconut, 1/3 cup of caster sugar, 1/4 cup of plain flour, and a lightly beaten egg in a mixing bowl. Mix until the ingredients are well combined.
3
Using wet fingertips, press approximately a tablespoon of the coconut mixture into the base and up the sides of each prepared patty hole to form small cases. Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Loosen the tarts while hot, then set aside to cool in the pan.
4
For the chocolate filling, place 1/3 cup of thickened cream and 200g of chopped dark cooking chocolate into a small saucepan over low heat. Stir constantly for around 4 minutes, or until the chocolate is melted and the mixture is silky smooth. Alternatively, refer to the microwave shortcut for a quicker method.
5
Transfer the chocolate mixture into a bowl and allow it to cool slightly. Stir in the two egg yolks until well combined. Spoon the mixture into the cooled coconut tart cases, filling each to about three-quarters full.
6
Refrigerate the chocolate-filled tartlets for about 1 hour, allowing the filling to firm up.
7
Preheat your oven to 220°C (428°F). In a separate clean bowl, beat two egg whites to soft peaks. Gradually add 1/2 cup of caster sugar, a tablespoon at a time, and continue beating until the mixture becomes thick, glossy, and holds stiff peaks.
8
Spoon or pipe the meringue on top of the chilled chocolate filling, ensuring each tartlet is generously capped with the fluffy meringue.
9
Return the tartlets to the oven and bake for 8 to 10 minutes, or until the meringue is firm to the touch and lightly browned.
10
Allow the tartlets to cool completely before serving to ensure the filling is set and the flavors are at their best. Serve and enjoy!
Nutrition Information
11.7g
Fat
16.1g
Carbs
1.9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Coconut Meringue Tartlets?
They are a luxurious dessert featuring a rich chocolate filling, a crispy coconut base, and a sweet, fluffy meringue topping.
How many tartlets does this recipe produce?
This recipe makes approximately 18 tartlets.
What is the calorie count per serving?
Each tartlet contains approximately 172 calories.
What are the primary ingredients for the coconut base?
The base is made from 1 1/4 cups desiccated coconut, 1/3 cup caster sugar, 1/4 cup plain flour, and one lightly beaten egg.
What temperature should I preheat the oven to for the base?
The oven should be preheated to 180°C (350°F) for the coconut base.
How long should the coconut bases be baked?
Bake the bases for 8 to 10 minutes or until the edges are lightly golden.
What is the best way to form the tartlet cases?
Use wet fingertips to press about a tablespoon of the coconut mixture into the base and sides of the prepared pan holes.
What kind of pan should I use for these tartlets?
Use a lightly greased patty pan with an 18 x 40ml capacity or a mini muffin tin.
How do I prepare the chocolate filling?
Melt 1/3 cup thickened cream and 200g chopped dark cooking chocolate in a saucepan over low heat until silky smooth.
When should the egg yolks be added to the chocolate?
Stir in the two egg yolks after the melted chocolate mixture has been transferred to a bowl and cooled slightly.
How much chocolate filling should go into each tartlet?
Spoon the mixture into the cooled cases until they are about three-quarters full.
How long do the chocolate-filled tartlets need to refrigerate?
They should be refrigerated for about 1 hour to allow the filling to firm up.
What oven temperature is required for the meringue topping?
The oven should be increased to 220°C (428°F) for the meringue stage.
How do I make the meringue?
Beat two egg whites to soft peaks, then gradually add 1/2 cup caster sugar until the mixture is thick, glossy, and holds stiff peaks.
How is the meringue applied to the tartlets?
The meringue can be spooned or piped onto the chilled chocolate filling.
How long do the tartlets bake once topped with meringue?
Bake them for 8 to 10 minutes until the meringue is firm and lightly browned.
Should the tartlets be served immediately?
No, allow them to cool completely before serving to ensure the filling is set and flavors are best.
What type of chocolate is recommended for this recipe?
The recipe calls for 200g of dark cooking chocolate, chopped.
Can I use a microwave for the filling?
Yes, a microwave shortcut can be used instead of the stovetop method for melting the chocolate and cream.
What is the fat content of these tartlets?
There is 11.7g of fat per serving.
How much protein is in each tartlet?
Each serving contains 1.9g of protein.
How much carbohydrate is in a serving?
There are 16.1g of carbohydrates per tartlet.
What kind of coconut should I use?
Desiccated coconut is recommended for this recipe.
How do I handle the tarts after the first bake?
Loosen the tarts while they are still hot, then let them cool in the pan.
What is the texture of the finished meringue?
The meringue should be thick, glossy, and firm to the touch after baking.
Is this recipe suitable for entertaining?
Yes, these tartlets are ideal for sophisticated morning teas or as a formal dessert.
Are the eggs used whole or separated?
One whole egg is used for the base, while two eggs are separated into yolks for the filling and whites for the meringue.
Can I use a mini muffin tin if I don't have a patty pan?
Yes, a mini muffin tin is a perfect substitute for a patty pan.
What is the total preparation time suggested?
While the exact total time varies, it includes two short bake cycles and a 1-hour refrigeration period.
Does the recipe include fiber or sodium information?
No, the fiber, sodium, sugar, and cholesterol values are not specified in the provided data.