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
  1. Preheat oven to 400°. Thoroughly spray 12 (1 1⁄2-inch) fluted round tartlet pans with cooking spray.
  2. In a large bowl, whisk together flours, monk fruit sweetener, and salt.
  3. 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.
  4. Bake until edges of tartlet shells are lightly golden brown, approximately 15 minutes. Let cool completely before carefully removing cooled tartlet shells from pans.
  5. 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.
  6. 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.
  7. Just before serving, garnish with fresh mint, if desired.
Notes
*We used Bob’s Red Mill blanched almond flour and coconut flour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/coconut-custard-raspberry-tartlets/