Today I want to share with you all a special Memorial Day treat. And I'm really excited about these. They're so crazy yummy!
What I love about this recipe is that it’s so easy to make. You just bake up the crust, make some coconut whipped cream, and then assemble!
Yup. Low sugar content. Kind of light. It’s good.
A crispy, buttery crust with raspberry jam filling and that glorious, fluffy stuff called coconut whipped cream. Looooove. I’m excited about this recipe, you guys. It’s one of my favorites.
Yield: 12 tartlets
- 1 cup almond meal
- 1 tsp coconut flour
- 1/4 cup coconut sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup melted butter
- 1/2 tsp vanilla
- 1/2 cup raspberry jam
- 1 can refrigerated coconut milk
- optional: blueberries or strawberries for garnish
Preheat oven to 350 degrees.
Stir together all the crust ingredients in a small bowl. Grease a mini muffin pan and spoon the dough. It should take about one tablespoon per mini muffin cup.
Bake crust at 350 for 8-10 minutes. The crusts will puff up a whole bunch and then settle down again as they cool. It’s all good.
While the crusts cool, make your coconut whip cream. Directions here.
Put the whipped cream in a piping bag and let it refrigerate for a half hour or so. (If you don’t have a piping bag, you can use a plastic bag. When it’s time to pipe the whipped cream, just cut a corner of the bag.)
Now it’s time to assemble the tartlets. First, put a small scoop of berry jam in each crust. Then pipe on the whipped cream and garnish with some berries.
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