Vanilla Bean & Berry Coconut Tartlet Recipe June 06 2019

Vanilla Bean & Berry Coconut Tartlett

I love seeing what clever food bloggers can do with our coconut chips, and this recipe by @DeliciouslyKeto is amazing!  Kim uses Beach Harvest Plain Coconut Chips as the final touch on this low carb Keto dessert.  

Here is the recipe:

Vanilla Bean and Berry Coconut Tartlet (Serves 4)

Crust:

1 1/2 cups almond flour

1/4 cup Nutra Organics coconut flour

1 tbsp Erythritol 

2 tbsp psyllium powder

2 tbsp ghee

2 eggs, lightly whisked 


Vanilla bean filling:

3/4 cup cream

3/4 cup almond milk

2 tbsp Erythritol 

1/2 vanilla bean

1 1/4 tsp gelatine 

1 tbsp water 

Berry compote:

1 tbsp Hawthorne Hill Farm Mixed Berry Jam

1 cup mixed fresh berries (strawberries, raspberries, blueberries and blackberries)

Toppings:

30g Zebra dark chocolate chocolate

Beach Harvest Coconut chips

Method:

  1. Preheat oven to 160C.
  2. To make the tartlet crust place the dry ingredients into a food processor and pulse until well combined.
  3. Add the ghee and continue to pulse until mixture resembles sand.
  4. While food processor is running, slowly pour in the eggs. Mix until well combined. 
  5. Remove from food processor and allow to rest for 10mins. ( Mixture may look a little wet at the start however while the mixture rests the coconut flour will absorb the moisture )
  6. Lightly spray 4 tartlet trays with oil. Divide crust mixture into 4 and line each tray with pastry. 
  7. Bake the tarts for 13-15mins. Remove and allow to cool completely.
  8. To make the filling mix the gelatine and water in a small bowl. Set aside to allow the gelatine to bloom while preparing the filling.
  9. Slice the vanilla bean in half and scrape out seeds. Add the vanilla bean seeds and pod to the cream and milk, heat in a small pot until it just starts to simmer. Turn off the heat and add the sweetener and gelatine, stirring to dissolve completely.
  10. Allow the cream mixture to sit for 10 mins to cool slightly. Pass the cream mixture through a sieve to remove the vanilla bean pod.
  11. Fill cold tart cases with vanilla filling and refrigerate for at least 6hrs or overnight.
  12. To prepare the berry compote heat the jam in a small pot over a low heat until just melted. Add the berries and toss through the jam to completely coat the berries. Remove from heat and allow to cool completely.
  13. To assemble, top the set tartlets with some berry compote, drizzle some melted chocolate on top and sprinkle with coconut chips.

If you try this recipe, please tag @beachharvest and @deliciouslyketo so we can share and like!