- 150 g desiccated coconut
- 2 free-range egg whites
- 1/2 cup cream
- 200 g dark chocolate, chopped
- 1 T butter
- 200 g gooseberries
- 3 T icing sugar, sifted
Preheat the oven to 140°C.
Spray a muffin pan with cooking spray.
Mix the coconut with the egg whites. Press into the prepared muffin pan; make sure the mixture reaches up the sides and is thick and compressed. Bake for 25 minutes. Allow to cool and carefully remove from the pan.
Gently heat the cream in a small saucepan, remove from the heat and stir in the chocolate until the mixture is smooth and glossy.
Blend half the gooseberries to a pulp. Cut the rest of the gooseberries in half and mix with the icing sugar and pulp. Spoon the ganache into the tartlets and top with the gooseberry coulis.