No Bake Orange Tartlets with Mixed Berries

By lorik

Ingredients

• Crust:
• 15 plain graham cracker squares
• 2 Tbsp cane sugar
• 1/8 tsp fine salt
• 10 Tbsp unsalted butter at room temp
• Filling:
• 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
• 1/4 cup powdered sugar
• 1 Tbsp + 1 tsp orange flavor
• Zest from 1 orange
• 1/2 pint raspberries
• 1/2 pint blueberries

Details

Servings 4
Adapted from kroger.com

Preparation

Step 1

In a food processor fitted with the S blade, blend the graham crackers, sugar and salt into a fine meal. Add the butter,in pieces, and pulse until a crumbly dough forms. If working by hand, crush graham crackers with heavy spoon or rolling pin and use a fork to cut in butter. Divide the dough between 4 well greased deep dish tartlet pans with removable bottoms (you could also use ramekins, mason jars, anything you like). Press dough into and up the side of each dish and refrigerate for 1 hour.

Scoop the white layer of milk fat off of the top of each can of coconut milk and into a large mixing bowl, discard the water, or save for smoothies.
Cream the milk fat, sugar, orange flavor and zest using a hand mixer on high speed just until light and fluffy. Divide the cream between each of the tartlet shells and refrigerate until ready to use. Will keep up to 3 days. Just before serving, top with berries.