ingredients
directions
Preheat oven to 350° F degrees.
Mix egg whites, sugar and shredded coconut together until they are thoroughly combined.
Lightly oil a standard-size muffin tin.
Using the back of a spoon, press the coconut mixture evenly into each mold forming a crust on the bottom and up the sides. Bake for 10 minutes or until light golden brown. Let cool for a few minutes then carefully remove and let cool further.
Meanwhile, bring heavy cream and orange marmalade to a simmer then turn off the heat. Add your favourite chocolate and the orange-scented liqueur, stirring with a whisk until smooth. Pour into each crust and allow to cool. Let tarts set for at least 15 minutes in the refrigerator.
To garnish try peeling an orange with a vegetable peeler into eight thin pieces then simmer them in water and sugar for 20 minutes. Let cool in the syrup and drain before adding a twist to the top of each tart. A little whipped cream wouldn’t hurt either!