I wish I'd listened to Bordeaux . He wisely put his coconut mixture into paper cases and removed the paper after they had baked. I put mine straight into a pan and all but 3 broke as I removed them from the pan. So I ended up with three tarts and a mass of broken coconut shells. Which I turned into layers with the chocolate cream and mango.
I used a 70% cocoa chocolate which is not very sweet. It needed the fruit to lift the flavour. The flavours and textures of the mango, coconut and chocolate were a perfect combination.
Visit Marita Says for the recipe. If you are joining us at Hay Hay Its Donna Day you need to get you entry to bordeaux76ATmailDOTcom by 02 March.