Tuesday, February 12, 2008
Coconut-Cream Pies with Tropical Fruits
8.5 oz gingernut biscuits
7 oz unsalted butter
1/2 cup coconut milk
9 oz white chocolate, chopped
Tropical fruits (such as mango, melon and banana), thinly sliced, to serve
Shaved dried coconut*, to serve
Grease eight 4 inch loose-bottomed tart pans. Whiz biscuits in a food processor until fine crumbs. Melt 3.5 oz of the butter, then add to the crumbs and process to combine. Press into the base and sides of the tart pans.
For the filling, place the remaining 3.5 oz butter and coconut milk in a pan, bring to the boil, then remove from the heat. Add the chocolate and stir until smooth. Pour into tart shells and chill for 2 hours or until set. Serve topped with tropical fruit and shaved coconut.