Strawberry and Raspberry Tartlets

These are summer delights for warm, sunny days.

Ingredients                            Yield, 4 small tartlets or one round tart


2.5 cups shredded dried coconut

1/4 cup pitted dates

Pinch salt


Strawberry, raspberry, pineapples, blueberry, bananas or any other fruit and/or berries of your choosing :-) 


Tart pan or tartlets with removable bottom

Parchment paper



Place the shredded coconut in a food processor with the S-blade and process to a fine powder. Add salt and dates and process until the mixture holds together. 

Divide the crust between the tartlet pans, lined with parchment paper. 

Start by making a nice border by firmly pressing the crumbs along the sides 

and then press the bottom. Place the crust in the fridge when making the filling.


Here you can choose between letting the fruit and/or berries lay on a soft bed 

with light nut cream, or fill the tart with fresh berries topped with strawberry sauce 

or vanilla cream.

Red Sauce

Blend some strawberries or raspberries in the blender and, if preferred, add some 

agave syrup. Then pour the berries into a nut milk bag with a large bowl below.

Press the berries through the bag to the bowl to extract juice. You may want to 

use a spatula in the end to get all the juice out.

Serve this sauce fresh and cool.

Pine Vanilla Cream

1.5 cups pine nuts

1/4 cup water

2 tablespoons agave syrup 

1 teaspoon vanilla extract or seeds from one vanilla bean.

Grind the pine nuts in a nut mill.

Blend all the ingredients in the blender until whipped into a smooth cream. Add more 

water if necessary (just a little bit each time).

Serving Suggestions

These tartlets taste delicious filled with a bed of vanilla cream, nicely decorated with 

berries, or filled with fresh berries served with sauce or vanilla cream on top :-)

Crust recipe: Living Light Culinary Institute

Add to Favorite
Tell a friend
Search Butterfly Season