Mini Raspberry and Coconut Cream Tarts Recipe

Ingredients

For the crusts:

For the filling:

For the topping:

1 pint fresh raspberries
Ground cinnamon for dusting
Special Equipment
You will need four mini tart pans for this recipe, each about 3 inches in diameter.

	PREP TIME 30m	COOK TIME 2h	TOTAL TIME 2h30m
YIELD 4 mini tarts

First, make the crusts. In a food processor, combine all the ingredients for the crust until the mixture is crumbly but moist enough to form a ball in your hand.
Divide the mixture into four portions and press each portion into the four tart pans. Place the pans in the fridge to set while you prepare the filling.
Place all the ingredients for the filling in a blender and blend on a high setting until smooth, then pour the filling into the set tart shells.
Top each with some fresh berries and a sprinkle of cinnamon.
Place them back into the fridge to set further before serving.

Note

Because of the coconut, the crust may want to stick to the tin after it has cooled.
If so, use a knife to crack the seal, then tip the pan gently (tapping the bottom) to remove the tart.