Mini Chocolate Coconut Tartlets

Don't you love bite-sized morsels that make you instantly feel classy upon eating?  Nothing like a petite tart loaded with chocolaty coconut goodness to up your country-club-o-meter.  And if the sudden urge to tie a Ralph Lauren sweater around your neck isn't your cup of tea, how about a seemingly gourmet dessert that takes all of 25 minutes to assemble?  I'm sold.

"Tart" shells

• 4 cups sweetened shredded coconut
• 4 egg whites

Chocolate coconut filling

• 1 14oz can coconut milk
• 1 cup sugar
• 2 cups water
• 1/2 cup corn starch
• 2 cups semi-sweet or dark chocolate chips

1. Preheat oven to 350°F.  Gently whip egg whites in a bowl, and add shredded coconut.  Press a spoonful of coconut mixture into each well of a greased mini muffin tin.  
2. Bake tart shells for 9-12 minutes, or until edges are golden brown.  Remove from oven and allow to cool in the pan.
3. Meanwhile, in a saucepan whisk together 1 cup water, coconut milk, and sugar, and bring to a boil.
4. In a separate bowl, whisk together the corn starch and 1 cup water.
5. When the coconut milk is boiling, reduce to a simmer and slowly add in the cornstarch slurry whisking constantly.  Continue stirring over low heat until mixture thickens, about 5 minutes.
6. In a glass bowl melt the chocolate chips in the microwave in increments of 30 seconds.
7. Stir the chocolate and coconut mixture together, and spoon or pipe into cooled tart shells.  Refrigerate for at least a half an hour.

Notes:

• Whipped cream and grated chocolate add an additional tasty touch
• Milk can be subbed for the 1st cup of water added

Yields 48 mini tarts

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