A delectable coconut crust holds a sumptuous Coconut-Mascarpone Cream that is perfectly topped with an apricot jam–glazed raspberry to create photo-worthy tiny treats for tea. Pictured with our Crispy Dark Chocolate & Almond Butter Truffles and Sweet Potato–Peanut Butter Bars.
Coconut Custard & Raspberry Tartlets
Serves: 12
Ingredients
- 1 cup blanched almond flour*
- 1⁄2 cup coconut flour*
- 1 tablespoon monk fruit sweetener
- 1⁄2 teaspoon fine sea salt
- 3 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Coconut-Mascarpone Cream (recipe follows)
- 12 fresh raspberries
- 1 tablespoon sugar-free apricot jam
- 1 teaspoon water
- Garnish: fresh mint leaves
Instructions
- Preheat oven to 400°. Thoroughly spray 12 (1 1⁄2-inch) fluted round tartlet pans with cooking spray.
- In a large bowl, whisk together flours, monk fruit sweetener, and salt.
- In a small bowl, whisk together melted butter, egg, and vanilla extract. Add egg mixture to flour mixture, stirring until well combined. Divide dough evenly among prepared tartlet pans (approximately 1 rounded teaspoon each), pressing into bottoms and sides of pans. Freeze until firm, 10 minutes.
- Bake until edges of tartlet shells are lightly golden brown, approximately 15 minutes. Let cool completely before carefully removing cooled tartlet shells from pans.
- Spoon Coconut-Mascarpone Cream into a piping bag fitted with a French star tip (Ateco #863). Pipe into tartlet shells. Top each tartlet with an upright raspberry.
- In a small bowl, whisk together jam and 1 teaspoon water. Brush mixture onto berries. Place tartlets in a covered container, and refrigerate until cold, up to 2 hours. Serve cold.
- Just before serving, garnish with fresh mint, if desired.
Notes
*We used Bob’s Red Mill blanched almond flour and coconut flour.
Coconut-Mascarpone Cream
Serves: 2 cups
Ingredients
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 1⁄4 cup cold heavy whipping cream
- 1⁄4 cup cold unsweetened coconut cream
- 1 tablespoon monk fruit sweetener
- 1⁄2 teaspoon coconut extract
- 2 ounces cold mascarpone cheese, whisked
Instructions
- In a small bowl, sprinkle gelatin over 1 tablespoon water, and let sit until gelatin softens, approximately 5 minutes. Place bowl in microwave, and heat at high power until gelatin dissolves, 15 to 20 seconds.
- In a large bowl, beat together gelatin mixture, whipping cream, coconut cream, monk fruit sweetener, and coconut extract with a mixer at medium speed until foamy, approximately 1 minute. Increase speed to medium-high, and beat until medium peaks form, 2 to 4 minutes. Beat in cheese. Cover, refrigerate, and use within a day.
Notes
Kitchen Tip: Cold coconut milk can be substituted for coconut cream, if desired.
