We had friends coming over for dinner and I had my recipe books out trying to decide on what to make for dessert. I got distracted by something and walked away. On my return, I found my oldest son Linus, pouring over one of the books. "These look good and fancy Mum" he said pointing to the Little Chocolate Macaroon Tarts. Yep, he was born with a genetic condition which makes it impossible for him to resist chocolate in any form... poor kid.
Little Chocolate Macaroon Tarts
from Janelle Bloom's My Favourite Food for All Seasons
For the Filling:
150g dark chocolate, chopped
150ml thickened cream
1 tablespoon caster sugar
1 egg, lightly beaten
1 tablespoon strong brewed coffee (espresso)
Fresh strawberries for garnish
Cocoa powder for dusting
For the Pastry:
1 1/4 cup desiccated coconut
1/3 cup caster sugar
1/4 plain flour
1 large egg, lightly beaten
Preheat the oven and a large flat tray to 200 degrees C fan-forced. Lightly grease a twelve-hole, 2 tablespoons capacity, flit-based patty tray. Line the base of each hole with a round of baking paper. This will ensure that they are easy to remove once baked.
Make the Pastry:
Combine coconut, sugar and flour in a bowl. Add the egg and mix until well combined and a little sticky. Using one firmly packed tablespoon of mixture per tart, use your fingers to press the mixture into the base and side of each hole, dipping your fingertips in cold water to prevent it from sticking to your fingers.
Place the patty tray onto the hot tray in the oven and bake for 7 minutes or until light golden around the edges. Remove from the oven and reduce the temperature to 180 degrees C no fan.
Make the Filling:
Put the chocolate into a heat resistant bowl. Pour the cream into a small saucepan and heat until just about to boil. Pour the cream over the chocolate and stir until smooth. Stir in the sugar and eggs, then the coffee. pour the chocolate mixture into the warm coconut shells. Return to the oven and bake for 10 minutes or until the filling is set.
Allow the tarts to cool for 10 minutes in the pan, then carefully loosen the edge of each tart with a table knife and remove to a wire rack .
Top the tarts with cut strawberries, dust with cocoa and serve warm or at room temperature.