Mini Chocolate Tartlets with Dark Chocolate Ganache

Ingredients...

Tartlets:
- 180 g desiccated coconut
- 100 g caster sugar
- 2 egg white, lightly beaten

1. Preheat oven to 140C
2. Grease a 24 x 5cm mini muffin pan.
3. Mix all ingredients in a large bowl.
4. Use 1 tbsp of the mixture, press in the hole of mini muffin pan to form a tart case. Repeat with the rest.
5. Bake in oven for 25 minutes or until golden brown.
6. Remove tart cases from pan and let cool on wire rack.



Chocolate Ganache:
- 250 ml thicken cream
- 100 g dark chocolate, chopped into small pieces
- 50 g butter
- 1 egg yolk

1. Heat the thicken cream in a saucepan until just below boiling point.
2. Stir in chocolate and butter until well mixed.
3. Let it cool for 5 minutes and then add the egg yolk. Stir and mix well.