Tropical Fruit Mince Tarts

By karenluvslife

Ingredients

• Tart Base:
• 1 cup almond meal
• 1/2 cup coconut flour
• 1/2 tsp vanilla powder
• 3 tbs maple syrup, agave or raw honey
• 2 tbs coconut oil
• 1 tsp lemon zest
• 1 tbs water – if needed
• Filling
• 10 large tbs Tropical Mango and Pineapple Fruit Mince

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Makes: 10

Preheat
oven to 180

c and grease 10 tart pans or muffin tins. To make removal even easier you can place a strip of baking paper into the bottom of each tin making sure that they're long enough that you have little handles overhanging to help remove them.

Add almond
meal, coconut flour and vanilla powder to a large mixing bowl and stir to
combine ingredients evenly. Add the sweetener, zest and coconut oil them mix
through until it turns to dough. You may have to knead it with your hands to
make a good consistency, if too dry add the water.

Turn out
onto baking paper or a teflex sheet then place another piece on top so that you
can roll it out to about ½ cm thickness and press into circles large enough so
that when you place them into the tart shells they are big enough to come up
the sides. Gently press them into the shell and trim the edges.

Place the
tray into the fridge for 1-2 hours then bake in an 170

c preheated
oven for 10 minute then fill each tart shell with a heaped tablespoon of the Fruit mince