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.
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Happy Weekend everyone!
This is an other no bake dessert. The crust is made out off nuts and dates-that’s all! Filled with my Coconut Milk Custard, which I used in a previous recipe, Coconut Custard mini tarts with mixed berries, and topped with fruit of your choice…so delicious and healthy:) I will definitely make this again.
Prepare Custard in advance.
- 1cup Medjool dates
- (if you use other dates, soak them in water first to soften a bit)
- 3cups mixed raw nuts
-Grease a 9-inch pie dish.
-In a food processor grind nuts and dates until finely chopped. It should stick together. Spread evenly into pie dish.
-Prepare Custard ahead.
-Fill pie with the Coconut Milk Custard and top with fruit of your choice. I used Blueberries, Kiwis and Orange-Segments.
-Refrigerate for a few hours or overnight, it will be easier to serve.
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After all the holiday meals this dessert is light and refreshing. Citrus fruits are a great source of vitamin C, that is for sure useful during the cold winter month. The meringue reminds me of the beautiful mountains in Switzerland. I grew up surrounded by hills and on sunny days you could see the mountains in the distance. We spend many vacations renting a Chalet in the mountains and hiking every day in a still almost untouched surrounding. Whenever we visit my family, I soak in all that beauty, and make lots of pictures too:)
Here in Canada we have the beautiful Rocky Mountains but they are far away from Ontario where we live. The landscape here is pretty flat.
Marinating the oranges gives it a special touch, but it also tastes great without alcohol. I dusted the meringue with a little bit of icing sugar to mimic the snow covered mountain tops;)
Marinated Oranges with Meringue topping
- 3 Oranges; blood oranges, Grapefruit…
- 2 Mandarins
- 100ml Orangejuice
- 2tbsp Cointreau, Rum, Schnapps…
- 4 eggwhites
- 1pinch of salt
- 3tbsp honey, or sugar
- 1tsp orange zest
-Cut oranges and mandarins in thin slices, remove white skin. Layer in a baking dish and cover with the alcohol and orangejuice. Cover and refrigerate for 2 hours.
-In a medium bowl whip eggwhites with the salt until soft peaks form then add honey and whip until stiff and shiny. Add orange zest and fold it gently under the eggwhites. Cover the fruit with the egg mixture and bake immediatly in a 200C preheated oven for 10 minutes or until golden brown.
-Dust with some icing sugar and serve warm.