Kiwi coconut tartlets

Kiwis are fruits that are not used enough in desserts and it is such a delicious match with the coconut.

I’ve come up with a new recipe that is gluten free, low in refined sugar and vegan-friendly. I really wanted to work with kiwis as I find there are not many recipes with this delicious fruit. The combination with coconut works so well and the matcha coconut ganache really finishes it off nicely.

RECIPE (makes 6 tartlets):
INGREDIENTS:

Base:
– 90g chestnut flour
– 20g ground almond
– 60g coconut oil
– 100g oat milk
– 1tsp vanilla
– 50g maple syrup

Kiwi gelee:
– 3 – 4 kiwis – 40g maple syrup
– Juice from half a lime
– 1tsp agar agar powder

Coconut and oat milk panna cotta:
– 70g coconut cream
– 30g oat milk
– 1tbsp icing sugar
– 1tsp vanilla
– 1tsp agar agar powder

Coconut matcha ganache:
– 100g good quality white chocolate (to be replaced with vegan white chocolate for vegan recipe)
– 30g coconut cream
– 30g coconut oil
– 1 tsp lemon
– 1sp matcha powder

Base:
Preheat the oven to 170C. Mix the chestnut flour, ground almond, coconut oil, vanilla and maple syrup in an electric mixer then add the oats milk until a firm consistency is met. Grease 6 oblong tartlet molds with coconut oil. Roll out the mixture and make cut outs to fill the molds evenly. Bake in oven for 15 minutes then let cool down.

Kiwi gelee:
Dice kiwis then simmer in a pan with the maple syrup, lime juice and agar agar powder. After 15 minutes, take of heat and crush the kiwis in pan using a masher. Cool down before filling half of each tartlet with kiwi gelee. Leave to set in fridge for 45 minutes.

Panna cotta:
Stir all the ingredients in a pan on low heat. After 10 minutes, fill the other halves of the tartlets and leave to set in the fridge for another 45 mins.

Coconut matcha ganache:
Place the white chocolate, coconut cream and coconut oil in a heat-proof mixing bowl, and set the bowl over a pot of hot water on medium heat.
Allow the ingredients to melt, and then stir with a whisk until smooth.
Stir in the lemon juice and matcha powder, and remove the bowl from the pot. Set aside and allow to cool to room temperature before piping the ganache decoratively on the tarts.

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

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