Wednesday, March 19, 2008

Chocolate Coconut Meringue Tart

200g shortbread biscuits (can use my Madeira Biscuits recipe minus the raisins)
1 tbsp cocoa powder
50g coconut shavings
50g butter, melted/soft
400g dark cooking chocolate, melted
1 cup single cream
1 tsp vanilla
Meringue Top
4 egg whites
1 cup caster sugar

Place biscuits, cocoa powder, coconut and butter in food processor and process until fine. Press mixture into tart tin and chill in fridge for approx 15 minutes. For filling, mix chocolate and cream in saucepan over low heat until chocolate melted. Stir in vanilla. Pour mix over biscuit base and chill in fridge for 30 minutes/until set. Beat egg whites until soft peaks form, then add sugar and beat again until thick. Spoon over pie and bake on 200C for about 10 minutes or until peak golden and meringue is set. Chill before serving.
*Can also make without the meringue topping

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