2tablespoonsCitrus Glaze (see “Build a better tart”), warmed
Edible pansiesfor garnish
Instructions
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.)
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.
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 1mg0%
Sodium 39mg2%
Total Carbohydrates 22g7%
Dietary Fiber 3g12%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.