Chocolate tart in coconut shell

Ingredients

Directions

1. 1

   Mix egg white, sugar, flour and grated coconut well. Grease 6 hollows of a muffin tray. Press the coconut mass with wet hands against the bottom and walls of the 6 trays. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes until the edges are lightly browned. Remove, allow to cool and remove from the mould. Cool down on a cake rack

2. 2

   Roughly chop the chocolate coating. Heat the cream and pimento in a saucepan, then remove from the heat. Add chocolate and melt while stirring occasionally. Leave the chocolate cream to cool lukewarm, then pour into the coconut shells. Chill the tartlets for about 1 hour. Decorate with lemon balm before serving

3. 3

   waiting time approx. 1 1/2 hours