

These mini coconut tartlets are naturally gluten free and are a versatile dessert. They’re fancy enough for a holiday dessert tray and can have a variety of fillings. Yet they can also be a tiny dessert, perfect after a big meal yet not too filling.
These tartlets are also a year round treat that will hold any filling, lemon curd is my personal favourite.
Participants at my Thai cooking class made these tartlets with an Asian spin. We filled them with vanilla-whipped cream and topped them with slivered crystallized ginger. Other options include lime curd or mango mousse. A garnish of fresh mango or other exotic fruit would make a slightly more substantial dessert.
A mini muffin tin with smooth sides is all you need to recreate many little treats. For everyday home cooks you only need a few baking pans. Using your imagination to decorate and serve your baking is what adds variety to the food your serve.
There is a hack for just about everything from peeling garlic to opening young coconuts and cutting pomegranates. There is a hack for slicing mangos and ripening avocados. And there is a hack for these coconut tartlets.
Readers told me they had trouble getting these little tartlets out of the pan after they were cooked. Here are some tips for getting them in and out of the mini muffin tin.
Let me know in the comments below if you got the cooked tartlets out of the pan with ease. Next time I make them I’m going to skip the sugar as Gill suggested. (See notes in the recipe.)
These tartlets are perfect to end any Asian inspired menu like this Dinner Club Menu – Thai Menu.
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