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Coconut and nectarine tartlets

Coconut and nectarine tartlets

Breakfast, teatime, snack o’clock, dessert – these little lookers satisfy at any hour.

  • Makes 6
  • Less than 1 hour
 

INGREDIENTS

  • 2 packets (100g each) pecan nuts, roughly chopped
  • 200g fresh pitted Medjool dates, chopped
  • Generous pinch salt
  • ½ tsp (3ml) vanilla essence
  • 2 cans (400ml each) coconut cream, chilled
  • Grated peel of 1 lime
  • 2 Tbsp (30ml) honey, plus extra for serving
  • 1-2 nectarines, thinly sliced
  • Mint leaves, for serving

METHOD

  1. Pulse nuts, dates, salt and vanilla in a food processor until mixture comes together in a thick paste.
  2. Grease 6 small tart tins (6-8cm in diameter) and divide mixture between them, pressing down until tins are neatly and evenly lined. Chill.
  3. Open cans of coconut cream and scoop off the thick surface layer – you should have about 2 cups (500ml). (Freeze leftover cream for your next smoothie or curry.)
  4. Whisk coconut cream with an electric whisk until stiff peaks form.
  5. Fold through the lime peel and honey.
  6. Spoon into chilled tart bases and top with nectarine and mint.
  7. Serve drizzled with honey, if you like.
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