Recipe by Michelle Poteaux
Yields 6 individual tarts
For the Coconut Crust
1 1/2 cups finely shredded unsweetened coconut*
(*we call it macaroon coconut or desiccated coconut)
2 large egg whites
1. Preheat oven to 350 degrees.
2. In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.
3. Portion ¼ cup coconut mixture and press into a 4-inch tartlet tin (or a jumbo muffin cup), pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.
4. Bake crusts until golden brown, about 20-25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.
Manjari Chocolate Marquise filling
1 pound Manjari chocolate
1/4 pound butter, pieces
Melt chocolate and butter.
3-1/4 oz sugar
Combine yolks and sugar and add to chocolate.
1-1/4 cups heavy cream
Whip to med peak and fold into chocolate mixture.
5 egg whites
3-1/4 oz sugar
Whip to glossy stiff peak and fold in last.
Chop one box of Samoas and divide in half. Use half for folding into the chocolate filling and the other half for the garnish. Scoop filling into the baked coconut tart shell and smooth out the top. Refrigerate tarts until the filling has just set, approximately 20 minutes.
2 cups heavy cream
2 tablespoons granulated sugar
1-teaspoon vanilla extract
In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture. Chill any unused Chantilly cream.
Spoon whipped cream on top of each tart. Spread the whipped cream on top in what ever pattern you would like or you can pipe the cream on to make peaks.
Garnish with reserved chopped Samoas.
Serve tart with a salted caramel sauce.