Chocolate Coconut Tarts
Indulge in the perfect balance of rich, creamy chocolate and tropical coconut with these irresistibly decadent Chocolate Coconut Tarts. Featuring a golden, crispy crust made from shredded unsweetened coconut and egg whites, these gluten-free mini desserts are filled with a velvety ganache made from dark chocolate and luscious heavy cream. The simple yet elegant combination of textures and flavors is elevated by optional touches of sea salt or a glossy butter finish, making these tarts ideal for both casual gatherings and special occasions. With just 20 minutes of prep time, these no-fuss tarts make an impressive treat that’s as beautiful as it is delicious. Serve them chilled for the ultimate dessert experience! Perfect for chocolate lovers and coconut enthusiasts alike, this recipe is a must-try for anyone seeking a refined, gluten-free dessert option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Shredded unsweetened coconut
- 2 tablespoons Granulated sugar
- 2 Egg whites
- 8 ounces Dark chocolate (70% cocoa or more)
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Butter (optional, for garnish)
- 1 pinch Sea salt flakes (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the shredded coconut, granulated sugar, and egg whites. Mix until the coconut is evenly coated and holds together when pressed.
Lightly grease a muffin tin or tart molds. Press about 2-3 tablespoons of the coconut mixture into each mold to form a crust, making sure to press it up the sides.
Bake the coconut crusts in the preheated oven for 10-15 minutes, or until they are golden brown. Remove from the oven and allow them to cool completely in the molds.
While the crusts are cooling, prepare the chocolate filling. Chop the dark chocolate into small pieces and place them in a heatproof bowl.
In a small saucepan, heat the heavy cream until it starts to simmer. Do not let it boil.
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt. Then, whisk until smooth and shiny. Stir in the vanilla extract.
Once the crusts have cooled, spoon the chocolate filling into each tart shell, dividing it evenly among them.
Optional: Add a small dot of butter to each tart for a glossy finish or sprinkle a pinch of sea salt flakes on top for a sweet-and-salty twist.
Refrigerate the tarts for at least 1 hour or until the chocolate filling is set.
Carefully remove the tarts from the molds and serve chilled. Enjoy!
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.7 g | 362% | |
| Saturated Fat | 199.5 g | 998% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 90.9 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 2110 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
