Cardamom infused chocolate filled fruit tartlets on macaroon baseFor the base
3 egg whites
225g desiccated coconut
For the cream
300ml double cream
180g good quality dark chocolate(at least 55-60% cocoa content)
3 cardamom pods
For the top
Selection of fruits
I used raspberries, banana, kiwi, and mango
Preheat the oven to 140 °C . Combine the egg whites, sugar and coconut to make the macaroon mixture and divide between 8X 8cm well-greased tart tins with removable bases. Press firmly over the base and sides. Bake for 25-30 minutes or until the macaroon shells are firm.
Remove from the oven and leave to chill.
In the meantime prepare your cream.
Put the cream in a heavy based pan on medium heat until it boils. Dissolve the gelatine in it. When the gelatine dissolved, take off from the heat, add the chocolate and stir until its melted.
Add the crushed cardamom seeds and the vanilla seeds.
Leave it to cool and taste it. You can adjust the cardamom amount as some type isn't that strong. When the cream is just about to set, spoon it into the macaroon shells and leave to harden a bit.
When the top layer is slightly hardened you can arrange some fruits of your choice on top.
Place them into the fridge for at least an hour. 15-20minutes before serving take them out of the fridge and rest on the work surface. Remove them from the base and serve.