Ingredients Yield, 4 small tartlets or one round tart
Crust
2.5 cups shredded dried coconut
1/4 cup pitted dates
Pinch salt
Berry Cream Filling
Pine vanilla cream with strawberry, raspberry, pineapple or any other 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.
