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.
1/4 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
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)
- 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.)
- 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.
- 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
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