Description
Delightful tarts combining tangy rhubarb and sweet coconut, perfect for any occasion.
Ingredients
Scale
- 1 cup finely chopped fresh rhubarb
- 1 tablespoon honey
- 2 cups sweetened shredded coconut
- 2 large egg whites
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup almond flour
- 1/4 teaspoon almond extract
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners or lightly grease it.
- In a small saucepan over low heat, combine the chopped rhubarb and honey. Cook for about 5 minutes until the rhubarb is softened. Remove from heat and let it cool.
- In a large bowl, mix together the sweetened shredded coconut, almond flour, granulated sugar, salt, and vanilla extract.
- In a separate bowl, whisk the egg whites until frothy. Gently fold the frothy egg whites into the coconut mixture.
- Stir in the cooled rhubarb and almond extract.
- Spoon the mixture into the muffin cups, pressing down gently to shape each tart.
- Bake for 25-30 minutes, or until the edges are golden brown and the tops are firm.
- Let the tarts cool in the muffin tin for 10 minutes before transferring them to a wire rack. Dust with powdered sugar if desired.
Notes
These tarts can be served warm or at room temperature. Consider serving with a dollop of whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 12g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: dessert, tarts, rhubarb, coconut, gluten-free