Strawberry- and Pineapple Tartlets

Delicious tartlets with berry cream fillings.

Ingredients                            Yield, 4 small tartlets or one round tart


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 :-)


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.

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). For tartlets with berry cream fillings, add some strawberries or pineapples at the end and blend briefly.

Serving Suggestions

These tartlets taste delicious filled with a bed of berry cream, nicely decorated with a pretty strawberry or a pineapple ring on top :-)

Crust recipe: Living Light Culinary Institute

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