I did a slant on this recipe. I used my own pie crust, divided it into 24 tart tin sections. Pre-baked the tarts.(using the "baking bind" method)Putting them aside to cool. For the filling: I used 2 cups of table cream 18%, 3/4 cup sugar, 2 eggs, 1/3 cup corn starch. Once that cooked over a double boiler(easy tip---> is to use an electric hand mixer set on the slowest setting for the long cook. About 20 minutes, on my stove)until thickened, I added semi-sweet bakers chocolate 4 of the 8 large squares. (approx. 4 oz) Slow beat mixture until all the chocolate was melted thoroughly and glossy.(about 5 minutes)I then pulled the pot off the heat and folded in 1 cup flaked/shredded coconut. Spooned the the whole mixture into the cooled tarts with a small laddle to just below the main rim of each tart. Added a sprinkle of toasted coconut to the top........Placed the tarts in the fridge to set fully and cool completely. Wonderful goodness to my surprise.

Reviewed On: Dec. 31, 2007