Happy weekend everyone!! My kids had a week off from school for Spring (March) Break. Unfortunately the weather did not turn out to be so great…in other words, winter returned! For most of the week it was snowing and cold.
Anyway I found another way of using Maple Syrup in a recipe…I promise I will stop soon, but it is still the season right!;) These Coconut Tarts were soooooo good! I will definitely make these again soon.
Use with your favorite pastry. Makes enough filling for 7 tarts. I will add the pastry I used.
Maple Coconut Tarts
- 1/2 cup coconut sugar
- pinch sea salt
- 2 tbsp butter, melted
- 1/2 cup maple syrup
- 1 egg, beaten
- 1 cup coconut, shredded, unsweetened
-Preheat oven to 400F/200C. Grease 7 muffin tins and line with your favorite pastry.
-In a small bowl, mix all ingredients together well. Fill in prepared tart shells only 3/4 full. Bake at 400F/200C for 15 minutes.
Following recipe is adapted from my 1985 Betty Bossi book “Dessert Traeume”.
- 125 g unbleached all-purpose flour
- 1 pinch sea salt
- 3 tbsp honey or sugar
- 50 g butter, cold, cut in small pieces
- 50 g coconut, shredded, unsweetened
- 1 egg
-Mix flour, salt and honey or sugar. Add butter pieces and using your hands rub everything together until it resembles fine crumbs. Mix in coconuts then add the egg and mix everything well. Refrigerate for at least 1 hour.
-On a floured surface roll out dough and cut out circles to fit 7 muffin moulds.
You can find me on Instagram: #littleswisslittlecanadian