Mini Apricot Coconut Tartlets  image


Posted On: 28 August, 2018

Mini Apricot Coconut Tartlets

Made with a creamy apricot and coconut custard like filling, and nutty granola like shell, these beautiful breakfast tartlets are a great way to make breakfast that little bit more special.

Ingredients, makes 3
For the Base
1 cup oats
1 cup walnuts, chopped
1/4 cup maple syrup
2 tbsp. Vita Coco coconut oil, melted
1 tsp. vanilla bean paste
3 x 10cm non stick tartlet tins
For the Filling

½ cup Vita Coco coconut milk
2-3 tbsp. maple syrup
1 ½ ripe apricots
½ tbsp cornstarch 
½ tsp. agar powder

Pre heat the oven to 180c

Put the oats, chopped walnuts, maple syrup, coconut oil and vanilla into a mixing bowl and combine.

Press the mixture firmly into the tartlet tins (bottom and sides) and put in the oven to bake for 20 minutes, or until golden brown.

Once golden, remove the tins from the oven and transfer onto a cooling rack. Allow to cool completely before removing from the tins.

For the Filling
Put the milk and apricots into a blender and blend until smooth. Pour into a small saucepan along with the maple syrup. Place over a medium heat and once the mixture starts to warm add in the cornstarch and agar powder. Once the mixture starts to bring to the boil, keep whisking for a minute or two, until the mixture starts to thicken. Remove from the heat and fill each of the tarts. Refrigerate and allow to set.

If you have any excess filling, pour into a ramekin and allow to set.

Serve the tarts with coconut yoghurt, fresh apricot and extra walnuts if desired.

Dessert, Snack, Coconut Milk Alternative, Coconut Oil