|Coconut + Vanilla Yoghurt Tartlets with Lime||
This is the recipe for the cute little tartlets that I made & featured last week. I had these mini tart cases in the pantry for a good while now & was thinking of something fun to do with them. At first I thought that they would end up as miniature quiches but then my sweet tooth took hold & I altered an old recipe to fit. Because the recipe is so small I’ve measured everything out in grams. I used a handy electronic kitchen scale & the tare/zero function to measure everything out perfectly. I don’t have mad food-photography skills like Luxirare (mostly because my hands were covered on sugar) so without photos I hope my instructions are clear!
Coconut + Vanilla Tartlets with Lime
- 35 miniture pre-baked tartlets cases
- 30 grams dessicated coconut
- 30 grams softened butter
- 40 grams vanilla yoghurt
- 90 grams caster sugar
- 1 egg (at room temperature)
- 2 teaspoons lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon vanilla essence
Beat the butter & sugar together & then beat in the egg. Add the juice, zest, vanilla yoghurt & vanilla essence & mix well. Gently fold in the dessicated coconut & use a teaspoon to scoop into pre-baked miniature tartlet cases. Bake in a preheated oven at 180 degrees Celsius for fifteen minutes (or until puffed, golden & delicious). They will deflate a little when removed from the oven. Serve sprinkled with vanilla sugar. I think these are best eaten while warm from the oven but they will keep pretty well for a couple of days, provided you can resist them for that long!