Raspberry Coconut Tarts
“This simple no-bake tart recipe is simple to make with a short ingredient list. The tart raspberries and passionfruit go perfectly well with the creaminess of the thickened coconut milk.”
Prep time - 30 minutes
Cook time - 0 minutes
Difficulty - Easy
Serves / makes - 4 individual tarts
Ingredients
200g ground almonds
3T syrup such as date, agave, rice or golden
3T coconut oil, melted
1 can of coconut milk (400ml)
2T corn flour / cornstarch
150g fresh raspberries
60g coconut flakes
2 passion fruit (optional)
Equipment
Mixing bowl
Mixing spoon
4 individual tart tins or 1 20cm tart tin
Whisk
Jug
Saucepan
Small frying pan for toasting coconut
Method
Put the ground almond in a large mixing bowl. Add the syrup and oil. Mix it into the almonds well.
Divide the mixture between 4 individual tart tins or put it into the base of a medium sized tart tin. Press the almond mixture into the base of the tin and up the sides.
Put the coconut milk and corn flour in a jug. Mix it together, getting rid of any lumps. You may be able to do this with a mixing spoon but may need a whisk.
Pour the coconut milk into the saucepan. Heat it, on a gentle heat, stirring continuously, until the milk has thickened. It should be like thick custard that is still pourable. It will take around 5 minutes to thicken.
Pour the coconut milk into the tart bases. Allow them to set in the fridge for 5-10 minutes for a soft-set, chill for longer for a firmer set.
If you want to toast the coconut flakes put them into a dry frying pan on a medium heat. Fry until golden brown then remove them from the pan to cool.
Top the tarts with some coconut flakes, then raspberries, more coconut and the seeds from the passion fruits.
Serve immediately.
Raspberry Coconut Tarts
Ingredients
- 200g ground almonds
- 3T syrup such as date, agave, rice or golden
- 3T coconut oil, melted
- 1 can of coconut milk (400ml)
- 2T corn flour / cornstarch
- 150g fresh raspberries
- 60g coconut flakes
- 2 passion fruit (optional)
Method
- Put the ground almond in a large mixing bowl. Add the syrup and oil. Mix it into the almonds well.
- Divide the mixture between 4 individual tart tins or put it into the base of a medium sized tart tin. Press the almond mixture into the base of the tin and up the sides.
- Put the coconut milk and corn flour in a jug. Mix it together, getting rid of any lumps. You may be able to do this with a mixing spoon but may need a whisk.
- Pour the coconut milk into the saucepan. Heat it, on a gentle heat, stirring continuously, until the milk has thickened. It should be like thick custard that is still pourable. It will take around 5 minutes to thicken.
- Pour the coconut milk into the tart bases. Allow them to set in the fridge for 5-10 minutes for a soft-set, chill for longer for a firmer set.
- If you want to toast the coconut flakes put them into a dry frying pan on a medium heat. Fry until golden brown then remove them from the pan to cool.
- Top the tarts with some coconut flakes, then raspberries, more coconut and the seeds from the passion fruits.
- Serve immediately.
Notes:
Equipment
Mixing bowl
Mixing spoon
4 individual tart tins or 1 20cm tart tin
Whisk
Jug
Saucepan
Small frying pan for toasting coconut