Mini coconut tarts

Mini coconut tarts

Total: 35 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / piece: 734 kcal
, Fat: 68 g
, Carbohydrate: 21 g
, Protein: 5 g

Are you looking for a delicious fruity dessert for your next garden party? These mini fruit tarts come with a crispy baked base that goes beautifully with the coconut yoghurt and juicy summer fruit topping. These little tarts are dairy-free and can also be made gluten-free!

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

180 g coconut flakes
125 g coconut oil, room temperature (not runny)
30 g spelt flour (or coconut flour)
3 tbsp agave syrup
1 lime, rinsed with hot water, use grated zest
1 pinch salt

Filling & decoration

300 g coconut milk yoghurt (e.g. KARMA Jocos Natural or Vanilla)
200 g mixed berries or summer fruits
some peppermint leaf
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Utensils

4 round mini silicone tart cases.

How it's done

Base

Combine the coconut flakes with the coconut oil, flour, agave syrup, lime zest and salt. Press the mixture into the moulds using a spoon or your fingers.

Bake for 8-10 mins. in the centre of an oven preheated to 175°C.

Leave the tart bases to cool.

Filling & decoration

Spoon the yoghurt into the tarts. Top with the berries and mint. Sweeten the tarts with a drizzle of agave syrup if desired.

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