Try Tropical Tarts with Coconut Crust

tropicaltarts-horizontal

If you love ginger, this one’s for you, especially if you use the greater amount. Ingredient tip: Look for high-fiber coconut flour in the baking section of your natural market.

To make the crust gluten free, use an all-purpose gluten free flour blend, such as Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour.

*Yogurt Cream Blend: 1/2 cup plain low-fat yogurt, 1 tsp. vanilla extract, and 2 Tbs. honey. Makes 1/2 cup.

**Citrus Glaze: Combine 3/4 cup fresh orange juice, 1/4 cup fresh lemon juice, and 3/4 cup honey in a small saucepan. Bring to a boil, stirring constantly. Reduce heat to low; simmer for 20–25 minutes. Skim off foam. Refrigerate; warm before brushing or spritzing onto tarts. Makes 1 1/4 cups.

Ingredients:

COCONUT CRUST:

tropicaltarts-vertical1/4 cup date sugar
1/3 cup whole-wheat pastry flour (OR 1-to-1 gluten-free flour blend)
3 Tbs. coconut flour
1 cup unsweetened grated dried coconut
1/3 cup coconut oil
1/8 tsp. salt
1 1/2 Tbs. water
1/4 tsp. lemon juice

FILLING:

1/2 cup Yogurt Cream*
1/2-1 Tbs. grated fresh ginger
1 fresh mango, cut into 1/4-inch pieces
1 cup fresh pineapple, cut into 1/4-inch pieces
1 kiwi, peeled, cut crosswise into 1/8-inch slices
2 Tbs. Citrus Glaze**, warmed
Edible pansies (for garnish)

Directions:

  1. In a food processor, combine sugar, flours, grated coconut, coconut oil, and salt. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into individual tartlet shells, or a 9-inch tart or spring-form pan and 1 inch up the sides. (If making ahead, wrap in foil and freeze.)
  2. Preheat oven to 400 degrees. Place tart pan(s) on a baking sheet and bake for 10 minutes. Remove from oven and prick with a fork. Bake 5—10 more minutes or until golden brown. Cool completely on a rack.
  3. When cool, remove pan sides and place on a serving plate. Mix Yogurt Cream with ginger; spread on crust. Arrange mango, pineapple, and kiwi in alternating rings. Brush with glaze. Garnish and serve.

PER SERVING: 185 cal, 50% fat cal, 11g fat, 9g sat fat, 1mg chol, 2g protein, 22g carb, 3g fiber, 39mg sodium

SOURCE: This article is posted by permission Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.

About FoodTrients

Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients™–all available through cookbooks, e-newsletters, and FoodTrients.com. foodtrients.com
What Do FoodTrients Do?
Ai Anti- inflammatories

Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Ao Anti- oxidant

Prevents and repairs oxidative damage to cells caused by free radicals.

IB Immunity Boosters

Support the body’s resistance to infection and strengthen immune vigilance and response.

MB Mind

Improves mood, memory, and focus.

F Disease Prevention

Reduces risk factors for common degenerative and age-related diseases.