Macaroon Strawberry Tart
 
 
Ingredients
  • 1 ½ cups whole wheat flour
  • ¾ cup unsweetened finely shredded coconut
  • ¾ cup natural cane sugar
  • ½ tsp fine sea salt
  • 10 tbsp unsalted butter, melted
  • 2 cups unsweetened finely shredded coconut
  • ½ cup natural cane sugar
  • 4 large egg whites
  • 225 g fresh strawberries, halved/quartered
  • (or cherries, blueberries)
  • 1/3 cup pistachio nuts, finely chopped
Instructions
  1. Preheat oven to 350°F.
  2. Butter 6 small tart pans and one extra tart pan for remaining crust (approx 9×9”, in a pinch you can use a springform pan). Line with parchment paper.
  3. To make the crust, combine flour, coconut, sugar and salt in a large bowl. Stir in melted butter and mix until dough is crumbly. Press firmly into bottom of all pans. Bake for 15 minutes or until lightly golden brown. Remove and let cool.
  4. In the meantime, prepare the coconut macaroon filling by combining the coconut, sugar and egg whites. Mix well until well combined.
  5. Sprinkle berries evenly over the baked tart crust base. Sprinkle macaroon topping over berries, gently pressing in but leaving some berries exposed.
  6. Bake for 20-25 minutes until macaroon topping is golden brown and berries have softened slightly. Cool and garnish with chopped pistachio nuts before slicing into small squares.
  7. * These tarts do not keep well (top gets soggy) so try to bake and serve the same day.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/07/15/an-affair-of-the-tart/