chocolate and raspberry macaroon tarts

For some reason the first thing that comes to mind when I think coconut is summer... maybe I relate the smell to the days I used to spend all day by the beach sunbaking with coconut tanning oil (that is a big NO NO these days!!). Come to think of it, I'm always lathering myself with coconut body butter in summer, sometimes I sneak it on in winter in anticipation of the warmer months ahead.

So it's no wonder the amazing Sydney winter is to blame, the 20Cº plus weather, the sun shining everyday or the fact that we're already nearing the end of August which means summer is not too far around the corner, that has inspired me to bake something using coconut.

I have to say this tart is a lot of fun to make- you will find out why later! These pictures don't do them justice, perhaps that's to do more with my lack of photography skills but for me to try and describe the taste won't just do either... heck I'm not a writer but I will give it a shot: It's a beautiful combination of subtle coconut fragrance with the texture which adds another depth to the smooth dark chocolate that's not too sweet yet sweet enough to compliment the fruitiness of the raspberry (how was that??). If that hasn't convinced you take my word for it- you gotta give this recipe a go, your friends will love you for it... that is if you can stop yourself from devouring them all!

Chocolate & Raspberry Macaroon Tarts
Adapted from Donna Hay"off the shelf: cooking from the pantry"

3 egg whites
3/4 cup sugar
3 cups desiccated coconut
filling
1/2 cup (4 fl oz) cream125g (4 oz) dark chocolate, chopped
2 eggs
2 tbsp caster (superfine) sugar
2 tbsp self raising flour, sifted
200g (7 oz) raspberries * you can use frozen raspberries

Preheat the oven to 140Cº (280Fº). Combine the egg whites, sugar and coconut to make the macaroon mixture (the best way to do this I think is by hand- grab a big enough bowl and get your hands dirty. The texture and the smell of the coconut will bring a smile to your face, followed by uncontrollable giggling... just means you're having fun!!) and divide between 6 x 8cm (31/4 in) well oiled tart tins with a removable bases. Press firmly over the base and sides. Bake for 25 - 30mins or until the macaroon is firm (note: just be careful that you don't burn the macaroons, a little color is ok but once they're filled they need to go back into the oven so you don't want to burn them. Time will vary too if you choose a smaller tart tin).

To make the filling, place the cream and chocolate in a saucepan over a low heat and stir until smooth. Set aside. In the meantime place the eggs, sugar in a bowl and using an electric mixer beat until light and creamy. Fold through the flour and chocolate mixture. Spoon the mixture into the macaroon shells and top with the raspberries. Bake at 160Cº (325Fº) for 25mins or until the filling is just firm (note: again this will vary so keep an eye out- the mixture will raise a little). Cool in the tin. Serves 6.

*Note: I made some extra batch in a muffin tray and I have to admit even though I didn't bother to take a photo of them, aesthetically they looked better made in a muffin tray. It gives the tart a more modern touch rather than the traditional ridged edges of a tart tin... if you know what I mean.