Saturday, 22 September 2012

Little Chocolate Macaroon Tarts


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
Makes 12

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.


  1. Be still, my beating heart...
    I definitely think we are genetically linked too...somehow! ;)

  2. I'm not anonymous! It's me, Leah! Geeezz, I guess I still haven't completely figured this thing out;)

  3. I thought it was you Leah. I've actually sent a request into Blogger to check out why you're having problems leaving comments.

  4. I think it's more user error! Lol!

  5. Wou ouh!!! I love those tarts!! The crust with some coconut, I love it :) Aww your kid is awesome. I hope mine one day will be interested in food as I am! I'm sure your friends loved this tarts :)

  6. Thanks Gabrielle. My little boys are totally "into" food. It's so funny when they taste something and say, "Has this got thyme in it", when most of their friends wouldn't even know what thyme is. I'm sure your kids will be them same. They don't have much choice when they are brought up by food-obsessed Mothers :) The tarts were a great success and I'm sure you'll love them too... chocolate-coconut, how could you not? ;P