Ingredients Yield, 4 small tartlets or one round tart
Crust
2.5 cups shredded dried coconut
1/4 cup pitted dates
Pinch salt
Filling
Strawberry, raspberry, pineapples, blueberry, bananas or any other fruit and/or berries of your choosing :-)
Equipment
Tart pan or tartlets with removable bottom
Parchment paper
Preparation
Crust
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.
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
