This text is part of the special Pleasures notebook
If you have the good idea to cook the cups in advance in the morning before it gets too hot, this dessert is perfect for summer evenings on the terrace.
Yield: 6 tartlets
Ingredients
Gluten-free sweet cups
150 g (1 ½ cups) old-fashioned rolled oats
35 g (¼ cup) sesame seeds
60 ml (¼ cup) maple syrup
45 ml (3 tbsp) coconut oil, melted
5 ml (1 tsp) vanilla extract
1 pinch of salt
Fruit garnish
1 pint strawberries, hulled and sliced
30 ml (2 tbsp) chopped mint leaves
10 ml (2 tsp) white balsamic vinegar or lemon juice
5 ml (1 tsp) granulated sugar
Coconut Whipped Cream Topping
1 14-ounce can coconut milk (do not use the light version), refrigerated for at least 24 hours.
30 ml (2 tbsp) icing sugar
5 ml (1 tsp) vanilla extract
Finishing
Fresh mint leaves (optional)
Preparation
Gluten-free sweet cups
1. Preheat oven to 350°F (180°C). In a food processor, combine oats, sesame seeds, maple syrup, coconut oil, vanilla and salt. Process for 3 to 4 minutes or until dough forms a sticky consistency.
2. Divide the dough into six equal parts, using a scale if necessary. Using your fingers, press the dough firmly into the bottom of each cavity to form cups.
3. Bake for 35 to 40 minutes or until the cups are golden brown. Meanwhile, prepare the toppings.
Fruit garnish
1. In a bowl, place the strawberries, mint, vinegar and granulated sugar. Mix and let sit for a few minutes.
Coconut Whipped Cream Topping
1. Using a spoon, scoop out the solidified cream from the can.
2. Reserve the liquid for another use (in smoothies and curries, in particular!).
3. In a cold metal bowl, place the coconut cream. Using an electric mixer, whip for 2 minutes, until stiff peaks form.
4. Transfer the coconut cream to an airtight container. Cover and refrigerate until ready to use.
5. Add the icing sugar and vanilla, and whisk again.
Finishing
1. Gently unmold the cups.
2. Divide the coconut cream into each of the cups.
3. Top with strawberry mixture and sprinkle with mint, if desired.
4. Serve immediately or keep chilled until ready to serve.
Conservation
Crusts and whipped cream can be made 1 to 2 days ahead. Tarts are best eaten soon after assembly.
Good to know
The can of coconut milk should be refrigerated the night before. For best results, refrigerate the metal bowl that will be used to whip the cream for at least 30 minutes. The cups require 35 to 40 minutes of cooking time.
This content was produced by the Special Publications Team of Dutyrelevant to marketing. The writing of the Duty did not take part in it.