Coconut and Oat Tartlets with Summer Fruits

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 256, total fat 10 G., saturated fats 8 G., proteins 5 G., carbohydrates 39 G., fiber 6 G., cholesterol 0 mg, sodium 46 mg, sugar 16 G.

These mini tartlets look intricate and sophisticated, but they're actually easy to make. They're dairy-free and refined sugar-free, making them light and healthy, yet sure to satisfy even the most discerning sweet tooth. For an even richer flavor, top the tartlets with whipped cream or Greek yogurt. You can use any fresh, ripe, seasonal fruit for the filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 cup dried unsweetened coconut flakes
1 cup oatmeal
1/4 teaspoon sea salt
1.5 cups whole grain spelt flour
1/4 cup melted extra-virgin coconut oil
5 tablespoons maple syrup
2 tsp vanilla extract

Glaze

1.5 cups + 1 tablespoon apricot nectar or apple juice
5 tsp. agar agar flakes
1.5 tsp arrowroot powder
1 tsp vanilla extract

Fruit filling

1 large apricot (pit removed), quartered and thinly sliced
8 pitted cherries, thinly sliced
2 fresh figs, halved and thinly sliced
1 large kiwi, peeled, quartered and thinly sliced
1 medium pitted plum, quartered and thinly sliced
0.5 cup blueberries
0.5 cups black raspberries
0.5 cup raspberries

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: whole grain flour, coconut oil, maple syrup, rolled oats, coconut flakes, Apricot nectar, figs, plums

Cooking the dish according to the recipe:

Dough:

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Spread the coconut evenly on the prepared baking sheet and bake until deep golden brown, 4-5 minutes. Set aside to cool.
Increase the oven temperature to 175°C. Line mini muffin tins with paper liners and set aside.

Place half the toasted coconut in a food processor along with the rolled oats and salt and pulse until finely ground. Transfer to a bowl, add the spelt flour, and pulse. Drizzle with coconut oil and pulse until smooth. Add the maple syrup, vanilla extract, and 1 teaspoon of water and pulse until the dough comes together. The dough should hold together but not be too sticky. If it's wet, set it aside for 5 minutes to allow the oats to absorb more moisture.
Spoon a small amount of dough into each tartlet cup and press it as thinly and evenly as possible. Prick the bottom a couple of times with a fork and bake until lightly golden and fragrant, 14-16 minutes. Remove from the oven and set aside to cool.
Glaze:

Combine 1.5 cups of juice and agar-agar in a small saucepan. Bring to a boil over high heat, stirring constantly. Cover the saucepan, reduce the heat to low, and simmer until the agar-agar dissolves, about 10 minutes.
Dissolve the arrowroot in the remaining 1 tablespoon of juice and stir into the boiling juice. Bring to a boil again, then remove from heat and stir in the vanilla extract. Let cool and thicken slightly for 10 minutes.
Fruit filling:

Place the sliced apricots in a medium bowl and toss with 3 tablespoons of the glaze. Spoon about 1 teaspoon of glaze into 4 tartlets and top with apricot slices. Repeat with the cherries, figs, kiwi, plums, blackberries, black and red raspberries, and the remaining glaze until all the tartlets are filled. Refrigerate until ready to serve.