Coconut pudding tart

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Place the egg whites, 2 tablespoons of sugar and grated coconut in a bowl and knead with the dough hook of the hand mixer. Put 3-4 teaspoons of coconut mixture into each mould and press evenly with your hands on the bottom and the edges of the mould

2. 2

   Place the tins on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Let them cool down on a cake rack

3. 3

   Roughly chop the chocolate. Stir pudding powder, 3 tbsp. sugar and 6 tbsp. milk until smooth. Bring the rest of the milk to the boil and remove from the stove. Stir in the pudding powder, place back on the stove and simmer for about 1 minute. Remove from the stove. Add the chocolate to the pudding, except for a little bit for sprinkling. Spread the pudding into the moulds, allow to cool for 10-15 minutes and sprinkle with the remaining chocolate. Let it cool down

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
280 kcal

CARBS
21 g

FATS
20 g

PROTEINS
5 g