Mother’s Day is just around the corner and the menu planning has begun! I love that Mother’s day comes when the days are longer and the sun is warmer. Brunch is always a fun meal to celebrate this day as well, surrounded by family and friends and lots of smiling faces if we are lucky!
This is a tasty cool treat that is both refreshing and also completely clean eatin’. Allergen friendly, the whole crew can nosh away without worry. And lemon is the perfect Spring treat, both refreshing and excellent at palate cleansing!
You will need a mini-tray of some sort for this…I recommend using silicone because the tartlets are easy to pop out once chilled. I used this one.
Ingredients:
Crust:
- 1/4 cup shredded unsweetened coconut
- 1 tablespoon + 1 teaspoon local raw honey (keep honey for AIP but for Vegan option, switch out honey to maple syrup)
- 2 teaspoons coconut (melted) or avocado oil
Filling:
- 1/4 cup lemon juice
- 1/4 cup coconut oil melted
- 1 tablespoon lemon zest (or more)
- 1/4 cup local raw honey (keep honey for AIP but for Vegan option, switch out honey to maple syrup)
- 2 tablespoons coconut cream (the cream separates from the top in a can of full fat coconut milk)
- Preheat oven to 350
- Combine crust ingredients and press into each cavity in your silicone tray
- Bake crust(s) for 10 minutes and remove to cool
- While crusts are baking, prepare the filling by combining the filling ingredients
- Spoon filling to top each crust and chill in freezer or refrigerator for half an hour
- Keep chilled until serving as filling can melt if overheated
- Enjoy!
Is there something that can be substituted for the coconut? My niece would really like these, but she is extremely allergic to coconut.
Corlee, you could try a nut flour based crust but I am not sure what the sub would be in the filling as the coconut oil is what helps the tarts firm up. I suppose you could try an egg based custard filling, but I do not have an exact recipe to offer at the moment. Good luck!!
Hi, I am just wondering what the measurement is for the coconut oil in the filling, it says a !/4 but is it a cup, tablespoon etc. Thanks
Looking forward to trying them 🙂
Samantha corrected! Thanks. 1/4 cup 🙂
I finally got around to making these but they where a disaster, they didn’t set. When doing the crust do you need to go up the sides of the tray? I only put it on the base. How many is it supposed to make? I found that there didn’t seem to be enough crumbs for the amount of filling. Is it better to put it in the freezer rather than the fridge to get them to set, could this be why mine didn’t set? It looked like the coconut oil rose to the top, which set but underneath was runny. The flavours where awesome though!
Hi Samantha, my filling sits on top of the crumb crust. It is possible your fridge runs a little warmer than mine, but I cannot say for sure what was “off”. You could certainly try using your freezer to help them get more solid. They will melt outside or in a very warm room (over 80, let’s say) because of the nature of the coconut oil. But chilled they should take the form of the mold.
thanks for the feedback, how many do you get out of a batch?
I believe I got a dozen, if I recall correctly.
I tried making these today and it didnt work out at all..? I only got enough “dough” for 4 crusts (thinly packed, only about 0,5 cm, at the bottom of a standard cupcake tray. didnt even pack the dough up on the sides of the moulds, only at the bottom!) I dont understand how thinly youre supposed to pack it in order to get a dozen, but there must be a mistake in the recipe somewhere I think. The crust didnt firm up in the oven either, even though I cooked it until it was almost brown!
Sorry to hear you had a bad experience. I’m not sure what went wrong, I’ve made them many times.
You’re supposed to use a mini tray, not standard.