HHDD#18 or The Hidden Chocolate Tart
I never miss a chance to say how less I care about chocolate - some people are weird in a weird way! It's not that I dislike, I just don't love it. But that has never prevented me from using chocolate. In fact, I was most thrilled when the Hay Hay, it's Donna Hay theme was announced at the brilliant Marita Says: Coconut Chocolate Tarts!
My idea from the beginning was to "hide" the chocolate and give it a twist with white chocolate and blackberries. Chocolate lovers will certainly roll their eyes - white chocolate is not exactly chocolate and in case I need some glasses (or to check my english) those are raspberries! No blackberries available anywhere when you need them. And as far as I'm concerned, white chocolate does apply as chocolate. But, no worries, I wouldn't leave dark chocolate out of this equation! Seek and you shall find!
Hidden Chocolate Coconut Tarts
For the shell:
2 egg whites
1/2 cup white sugar
2 cups dessicated coconut
For the filling:
1 and 1/4 cups cream
50 grs dark chocolate (70% cocoa), chopped
200 grs good quality white chocolate, chopped
Icing Sugar, to sprinkle
Preheat your oven to 180C (350F).
Mix the egg whites, coconut and sugar well. Scoop the mixture into muffin tins (I used paper cupcake forms) and with wetted hands (works best this way) press it out to create a base and sides for a cup. Put into the oven at bake for about 8-10 minutes (mine took about 9), or until it begins to lightly brown. Remove from the oven and let cool for one minute.
While this is happening, heat 1/4 cup of cream in a saucepan until almost boiling. Remove from heat and throw in the chopped chocolate. Stir until the chocolate has melted into the cream and you have a decadent and rich looking chocolate liquid. Do the same in another saucepan with the remaining cream and the white chocolate.
Spoon the dark chocolate mixture in the cups (divide equally to create a thin layer on the bottom). Allow to cool for 5 minutes. Carefully, fill each cup with the white chocolate mixture. Put the cups on a plate or tray in the freezer and leave it for 10 minutes or until set. (Best overnight)
To assemble, place 2 or 3 raspberries on top of each tart. Dust with a little icing sugar.
Original recipe can be found here.
The shells are very fragile. Thanks to Bordeaux's suggestion, I used paper cupcake forms. So glad I did!! When I tried to remove the paper after an hour in the fridge, the tart shells cracked. I serve those in a bowl with raspberries and Valrhona dark chocolate sticks.
The remaining tarts that "survive" to see the light of the day after were perfect! The paper was very easy to remove - I'd suggest baking the day before and cool overnight.
Check the great roundup at Marita Says and vote for your favourite.