Name: Mini Raspberry and Coconut Cream Tarts
Cook time: 30 minutes
Yield: Makes 4 mini tarts
Ingredients: 1 cup whole raw pecans; 3/4 cup grated unsweetened coconut; 4 teaspoons coconut oil, melted; 8 soft Medjool dates; 1/2 teaspoon vanilla extract; Pinch of sea salt; 1 cup unsweetened coconut milk; 1 cup coconut butter, softened in a double boiler; 2 1/2 tablespoons coconut palm sugar; 1 cup frozen raspberries; 1 pint fresh raspberries; Ground cinnamon for dusting; You will need four mini tart pans for this recipe, each about 3 inches in diameter.

Image may contain Plant Raspberry Fruit Food Confectionery Sweets and Dessert

Photo by Vanessa Stump

Elegant, sweet, and delectable, these are true treats that fit every occasion. Definitely adjust the filling for what ingredients are local and in season where you live, and you’ll have an endlessly surprising dessert.

Note

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.

Recipe information

Yield
Makes 4 mini tarts

Ingredients

For the crusts:

1 cup whole raw pecans

3/4 cup grated unsweetened coconut

4 teaspoons coconut oil, melted

8 soft Medjool dates

1/2 teaspoon vanilla extract

Pinch of sea salt

For the filling:

1 cup unsweetened coconut milk

1 cup coconut butter, softened in a double boiler

2 1/2 tablespoons coconut palm sugar

1 cup frozen raspberries

For the topping:

1 pint fresh raspberries

Ground cinnamon for dusting

Special Equipment

You will need four mini tart pans for this recipe, each about 3 inches in diameter.

Preparation

Step 1
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.
Step 2
Place all the ingredients for the filling in a blender and blend on a high setting until smooth, then pour the filling into the set tart shells. Top each with some fresh berries and a sprinkle of cinnamon. Place them back into the fridge to set further before serving.