Happy Sunday everyone!
I hope you are all having a wonderful weekend! It is still very hot here and we are trying to stay cool. My daughter and I spent an afternoon a the beach this week, that was very nice and relaxing! The water is very cold, I only put my feet in, lol;)
Huron Lake, Ontario, Canada
And we are picking raspberries in our garden!
I am not turning the stove on that much since it is to hot to do so. But I made these yummy raspberry coconut tarts. Filled with my coconut custard or just simply a vanilla pudding.
Raspberry Coconut Tarts
- 1/2 cup butter, melted
- 1/4 cup honey
- 1 egg yolk
- 1 cup white spelt flour
- 1 cup shredded, unsweetened coconut
- 1 tsp vanilla
- pinch of salt
-Whisk together the butter, honey and egg yolk. Add salt and vanilla. Stir in flour and coconut until well combined. It is a soft dough. Refrigerate for at least 1/2 hour.
-Preheat oven to 350F/180C.
-Take the dough out of the fridge and using your hands, press dough into greased muffin form, prick with a fork. Makes about 6-8.
-Refrigerate for a few minutes.
-Bake in preheated oven for about 20 minutes or golden brown.
-Let cool completely.
-Can be filled with my coconut custard: Coconut Custard mini tarts with mixed berries or a simple vanilla pudding. Prepare ahead as the filling need time to cool and set in the fridge.
-Fill tarts with custard, then top with fresh raspberries.
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