Tartlets with coconut cream and passion fruit pulp Fly me to the spoon
Dreaming of a dessert with an oriental touch of passion fruit and coconut? If so, we have good news for you! Together with Fly me to the spoon We present a recipe for tartlets with coconut cream and passion fruit pulp. Discover how to transport yourself to Asia from the comfort of your home and enjoy the taste of this delicious dessert.
Number of servings
9
Sharpness level
MILD
Preparation time
60 min
Difficulty level
EASY
INGREDIENTS
Tartlet dough:
- 190 g light spelt or wheat flour
- 2 tablespoons of erythritol
- 100 g cold butter
- 1 egg yolk
- 3-4 tablespoons of cold water
- Pinch of salt
Coconut cream:
- 200 ml coconut cream Land defence
- 1 tablespoon maple syrup
- Pinch of salt
- Zest of 1 lemon
- 4-5 tablespoons of coconut flakes
Further:
- 1 cup passion fruit pulp
- Mini kiwi/blueberries and mint for garnish
A METHOD OF PREPARING
- Cut the butter into small pieces, mix with the remaining ingredients, and knead the dough into a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180⁰. Roll out the chilled dough and line the tartlet tins (leaving some of the dough overhanging). Then cover with a second tin, press down firmly, and loosen the edges. Bake for 20 minutes. After this time, remove the top tin and let cool.
- While baking, whisk the coconut cream with the remaining ingredients until thickened. Add coconut flakes until desired consistency is achieved. Spread the cream over the tartlets, drizzle with passion fruit puree, and garnish with mint-infused fruit.