Coconut Mango cream tartelettes – gluten and sugar free
Nice mini version of the Coconut Mango cake, with a crunchy tartelette base.
Makes: 4 little tarts
Prep time: 20 min
Cooking: 25 min at 180 degree celsius
For the gluten free Tart base you need:
70g ground almonds – mixed ground nuts work too.
30g coconut flour
50g quark or Yoghurt (if you don’t want to use dairy you could use the thick separate part of the coconut milk)
30g coconut oil ( you can use other oil if needed)
couple of drops vanilla extract
1/2 tsp. baking powder
1-3 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water
Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.
Mix dry ingredients with baking...
