Desserts

Mini Lemon Coconut Tarts

2442

So cute, so tasty, and gluten and dairy free!

24
COCONUT “CRUST”:
3 cups sweetened shredded coconut
3 large egg whites
¾ cup granulated sugar
½ cup minus 2 Tbsp almond flour (or very finely ground almonds)
½ tsp vanilla extract
LEMON CURD:
Juice of 2 lemons, strained through a fine sieve
¾ cup granulated sugar
2 large egg yolks
1 whole large egg
Zest of 2 lemons
GARNISH:
24 fresh raspberries
Spray 24-cup mini muffin tin thoroughly with baking spray. Preheat oven to 350 degrees F. In large bowl, stir together coconut, egg whites, sugar, almond flour, and vanilla (it should stick together when...
See the full directions on my site
Nutritions

Calories
171

Sodium
14mg
0% DV

Fat
4g
7% DV

Protein
3g
6% DV

Carbs
31g
10% DV

Fiber
9g
39% DV