Strawberry, Kiwi & Coconut Tartlets

With Christmas just around the corner who could resist these little tarts.  Why not indulge a little over Christmas?  If you are pushed for time in the kitchen these tarts are very quick and easy.

Photographed by Deborah

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

Makes 4 Tarts

135 g unsalted butter
1/3 cup water
1½ tbsp coconut oil
1½ tbsp honey
½ cup coconut flour
4 tart tins (base measuring 6.5 cm)

Topping

300g cream
½ cup desiccated coconut (optional)
250g punnet strawberries
1 kiwi fruit

Pre-heat oven to 180°C.

Combine butter, water, oil and honey in a medium microwave safe bowl.  Melt in the microwave for about 1 min, stirring half way through.  Sift the flour into the wet ingredients and stir (for about a minute or two) until it becomes a dough.  See tip below.

Divide the dough between 4 tart tins and press in with your fingers.  Prick the base with a fork.  Bake for about 10-15 mins or until lightly browned.  Let them cool down before removing from the tart tins.  I left mine in the fridge overnight before filling them.

Meanwhile whisk the cream to soft peaks.  Fold through the coconut and spoon into the shells.  Top with strawberries and kiwi fruit or your choice of fruit.

Tip:  Coconut flour absorbs a lot of moisture.  I’d say about 3 times more than regular wheat flour.  When mixing the flour with the wet ingredients it may take a minute or two to get the right consistency because the flour needs to absorb the moisture.  I started with a 1/3 cup flour but found it was slightly runny so I upped it to ½ cup.  Voila!

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