Tropical Tarts with Coconut Crust

If you love ginger, this one's for you, especially if you use the greater amount. Ingredient tip: Look for high-fiber coconut flour in the baking section of your natural market.

To make the crust gluten free, use an all-purpose gluten free flour blend, such as Bob's Red Mill's Gluten Free 1-to-1 Baking Flour.

For Yogurt Cream and Citrus Glaze recipes, see: Build a better tart.

Tropical Tarts with Coconut Crust

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

10 people

Print Recipe

Ingredients

• COCONUT CRUST
• 1/4 cup date sugar
• 1/3 cup whole-wheat pastry flour OR 1-to-1 gluten-free flour blend
• 3 tablespoons coconut flour
• 1 cup unsweetened grated dried coconut
• 1/3 cup coconut oil
• 1/8 teaspoon salt
• 1 1/2 tablespoons water
• 1/4 teaspoon lemon juice

FILLING

• 1/2 cup Yogurt Cream (see "Build a better tart")
• 1/2-1 tablespoon grated fresh ginger
• 1 fresh mango, cut into 1/4-inch pieces
• 1 cup fresh pineapple, cut into 1/4-inch pieces
• 1 kiwi, peeled, cut crosswise into 1/8-inch slices
• 2 tablespoons Citrus Glaze (see "Build a better tart"), warmed
• Edible pansies for garnish

Ingredients COCONUT CRUST 1/4 cup date sugar 1/3 cup whole-wheat pastry flour OR 1-to-1 gluten-free flour blend 3 tablespoons coconut flour 1 cup unsweetened grated dried coconut 1/3 cup coconut oil 1/8 teaspoon salt 1 1/2 tablespoons water 1/4 teaspoon lemon juice FILLING 1/2 cup Yogurt Cream (see "Build a better tart") 1/2-1 tablespoon grated fresh ginger 1 fresh mango, cut into 1/4-inch pieces 1 cup fresh pineapple, cut into 1/4-inch pieces 1 kiwi, peeled, cut crosswise into 1/8-inch slices 2 tablespoons Citrus Glaze (see "Build a better tart"), warmed Edible pansies for garnish

Servings 10 people Print Recipe

Instructions

1. In a food processor, combine sugar, flours, grated coconut, coconut oil, and salt. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into individual tartlet shells, or a 9-inch tart or springform pan and 1 inch up the sides. (If making ahead, wrap in foil and freeze.)
2. Preheat oven to 400°. Place tart pan(s) on a baking sheet and bake for 10 minutes. Remove from oven and prick with a fork. Bake 5—10 more minutes or until golden brown. Cool completely on a rack.
3. When cool, remove pan sides and place on a serving plate. Mix Yogurt Cream with ginger; spread on crust. Arrange mango, pineapple, and kiwi in alternating rings. Brush with glaze. Garnish and serve.

Recipe Notes

Nutrition Facts

Tropical Tarts with Coconut Crust

Amount Per Serving

Calories 185

% Daily Value*

Cholesterol 1mg 0%

Sodium 39mg 2%

Total Carbohydrates 22g 7%

Dietary Fiber 3g 12%

Protein 2g 4%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 185 cal, 50% fat cal, 11g fat, 9g sat fat, 1mg chol, 2g protein, 22g carb, 3g fiber, 39mg sodium