Strawberry Mascarpone Tarts
Heat your oven to 180 C / 356 Fahrenheit.
- Cook40 min
- Total40 min
- Serves10
- LevelIntermediate
Ingredients
- 1/2 cup Coconut Base:
- 100g copra oil
- 2 coconut flour
- 1 tsp. – 5ml eggs
- 1 tsp. – 5ml vanilla
- 250g / 8.8 Ounce / 1 powdered sweetener
- 2 Mascarpone Cream:
- 1 tsp. – 5ml very generous cup of mascarpone
- stevia sweetener
- Strawberry
Preparation
- Heat your oven to 180 C / 356 Fahrenheit.
- Beat your eggs with copra oil, vanilla, and sweetener of choice.
Method
- Add in coconut flour and mix.
- Your dough should be soft but not too sticky. If necessary, add a touch more coconut flour to urge proper consistency. You will also place the dough inside the fridge for 10 minutes to cool it - this can make it easier to roll out.
- Now you have 2 options: either roll the dough between 2 sheets of baking paper. Or press it directly into a pie form that you simply lined with parchment paper or pounded well with copra oil.
- Bake for about 10 minutes or until lightly browned on the sides.
- Now make your filling: Separate the eggs and beat the egg in a Porcelain or metal bowl with a hand-held or electric metal whisker. Until hard peaks stop forming, do not start mixing mascarpone and, therefore, egg yolk, then vanilla and sweetener.
- Gently fold the hardened egg whites within.
- Once the tart base has cooled, add the mascarpone mixture.
- Refrigerate within the fridge until served (at least 1/2 hour).
- Just before serving, add strawberries - sliced, halved, or full, however you favor.
