Here’s a tasty little number for those coconut fans. Topped with homemade raspberry jam and pistachios it’s a light, salty-sweet tart that will satisfy those with or without dairy/gluten intolerances alike.
Raspberry & Pistachio Macaroon Tarts
Recipe adapted from Smitten Kitchen
Serves 2 – 3
I made these for a girlfriend and myself, therefore only needing the volume of the following recipe. If you want to make more tarts, or perhaps one large tart, you will need to double the recipe.
1/2 cup rolled oats, ground into flour
1/4 cup unsweetened finely shredded coconut
fine grain sea salt
3 tablespoons coconut oil, melted
2 tablespoons of maple syrup (more if you like it sweeter)
3/4 cups unsweetened finely shredded coconut
3 tablespoons natural cane sugar
2 egg whites
1/4 cup raspberries (fresh or frozen)
2 tablespoons pistachios, chopped
Preheat oven to 350°F with a rack in the middle of the oven. Lightly spray 2 or 3 Texas-muffin tin cavities with baking spray.
Combine oat flour, coconut and salt in a medium bowl. Stir in melted coconut oil and maple syrup until evenly distributed in dry ingredients. Press mixture firmly in the bottom of the muffin holes and slightly up the sides. Bake for 8 – 10 minutes, or until lightly golden. Remove and set aside to cool for a few minutes while you prepare the jam.
Place raspberries in a small saucepan and heat over moderate heat. As the raspberries heat through, squash them with a fork until ‘jam’ has few lumps.
Whisk the egg whites and add the shredded coconut and sugar. Spoon a tablespoon of jam into the middle of each tart shell. Using a small spoon, drop little tufts of the egg white filling over the jam. Sprinkle over the pistachios and bake for 12 – 15 minutes until the peaks of the macaroon filling are bronzed. Remove from oven and let cool.