Coconut Raspberry Tarts
No-bake mini raspberry and coconut cream tarts with a pecan-date crust.
Ingredients
| 1 cup | 240 ml | whole raw pecans (crust) |
| 3/4 cup | 180 ml | grated unsweetened coconut |
| 4 tsp | 20 ml | coconut oil, melted |
| 8 | soft Medjool dates | |
| 1/2 tsp | 2.5 ml | vanilla extract |
| 1 pinch | sea salt | |
| 1 cup | 240 ml | unsweetened coconut milk (filling) |
| 1 cup | 240 ml | coconut butter, softened in a double boiler |
| 2 1/2 tbsp | 38 ml | coconut palm sugar |
| 1 cup | 240 ml | frozen raspberries |
| 1 pint | 475 ml | fresh raspberries (topping) |
| — | ground cinnamon for dusting |
Instructions
- First, make the crusts. In a food processor, combine all the ingredients for the crust until the mixture is crumbly but moist enough to form a ball in your hand. Divide the mixture into four portions and press each portion into the four tart pans. Place the pans in the fridge to set while you prepare the filling.
- Place all the ingredients for the filling in a blender and blend on a high setting until smooth and then pour the filling into the set tart shells. Top each with fresh berries and a sprinkle of cinnamon. Place them back in the fridge to set further before serving.
Tip: Because of the coconut, the crust may want to stick to the tin after it has cooled. If so, use a knife to crack the seal, then tip the pan gently (tapping the bottom) to remove the tart.
Read more at http://www.womanandhome.com/recipes/536123/mini-raspberry-and-coconut-cream-tarts