Follow the steps in order for the best result.
Begin by preheating your oven to 180°C (350°F). Lightly grease a patty pan with 18 x 2-tablespoon (40ml) capacity.
To prepare the base, combine the desiccated coconut, caster sugar, and plain flour in a mixing bowl. Add the lightly beaten egg and mix until all ingredients are thoroughly combined.
Take a tablespoonful of the coconut mixture and press it evenly into the base and up the sides of each patty hole, forming small tart cases. Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. While still hot, carefully loosen the tarts from the pan. Allow them to cool completely in the pan.
For the chocolate filling, place the thickened cream and chopped dark cooking chocolate in a small saucepan over low heat. Cook, stirring continuously, until the chocolate is completely melted and the mixture is smooth and glossy. Transfer the melted chocolate mixture to a bowl.
Stir the egg yolks into the chocolate mixture until well combined. Spoon the chocolate filling into the cooled coconut tart cases, filling each about three-quarters full. Refrigerate the tarts for at least 1 hour, or until the filling is firm and chilled.
Preheat the oven to 220°C (425°F). In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the caster sugar, one tablespoonful at a time, continuing to beat until the meringue is thick and glossy.
Top each chilled chocolate tart with a generous amount of meringue. Bake in the preheated oven for 8 to 10 minutes, or until the meringue is firm to the touch and lightly browned. Set aside to cool completely before serving.
Enjoy these delightful chocolate coconut tarts!