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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Hello, happy weekend everyone!
I’m finally back with writing another recipe. I took a little break because my brother, with his family, were visiting for the last two weeks. The weather was pretty good, we went to Huron Lake for a swim, drove to the St. Jacobs Farmers Market, went Go-Kart driving and played mini-golf. Over the weekend we went to Niagara Falls, which is a three hour drive from home. They went now alone travelling to Ottawa, Montreal and Toronto before they’ll fly back home to Switzerland on Monday.
Our garden is doing very well this year. For now we have a lot of beans, red beets, salad, zucchini, swiss chard and now the first potatoes! Raspberries are done for the season and the following recipe was one of the desserts we’ve made.
- 2 eggs
- 100 g butter, soft
- 175 g coconut sugar or regular sugar
- 2 tsp vanilla sugar or vanilla extract
- 1 pinch salt
- 250 g unbleached all-purpose flour
- 2 tsp baking powder
- 150 ml buttermilk or non-dairy milk
- 200 g raspberries, fresh or frozen
-Separate eggs. Whisk together butter, sugar, egg yolks, vanilla sugar and salt.
-Preheat oven to 350F/180C.
-Whisk egg whites until stiff. Mix together flour and baking powder and fold in alternately with the milk and egg whites, to the butter mix. Gently fold in the raspberries (if using frozen berries you do not need to defrost them).
-Fill into prepared muffin forms, top with streusel if desired. Bake for about 35 minutes or until tester inserted comes out clean.
Tip: Streusel topping is optional but of course delicious! You can use about half or less of this streusel recipe: Peach-Crumble-Cake/ Pfirsich-Streuselkuchen
You can find me on Instagram: @littleswisslittlecanadian