Coconut Tarts with Chocolate Filling

About an hour before I was done at work on Thursday, one of my coworkers came up to me and asked me what I was bringing the next day. I stared at her with a blank look, I had NO idea what she was talking about. Apparently, everyone had been sending emails about our boss's birthday party on Friday, planning a potluck for lunch in the office, and they all forgot to add my name to the email list. So I had no idea until the day before. Sigh, I think I am quite forgettable in this office. They felt really bad, but it really wasn't a big deal; I'm just glad I didn't find out the day of!

So to whip something up super quick (I also had macarons to make for JBS), I looked up a recipe that I had bookmarked for a long time. I was waiting for a dinner party or some event to go to so I could make it, and here was my opportunity!

I decided to make a simple coconut tart base (literally, grind down sweetened coconut, mix it with an egg white, and shape it in your mini muffin pan/mini tart pan - bake till golden) and fill the inside with chocolate. For the chocolate, I blended some heavy whipping cream with 60% dark chocolate and added some almond extract, because I love almond extract.

I'm worried that I may have overcooked the coconut shells.. It was hard to tell when they were done. I'm not a huge fan of coconut but I had to try one to make sure it was okay. The shell was a bit chewy but overall quite nice with the chocolate. People ooh-ed and aah-ed at the platter all morning and a lot of people want to know the recipe!

This is definitely the easiest and probably my healthiest recipe ever. Perfect in mini-size :)