
These mini coconut and cherry tarts with a hint of chocolate will steal your heart away. They're quick and easy to make. Fearne Cotton says: "These would be my desert island dessert essential. They look divine, taste so naughty but are pure goodness, and are fun to make too. They make the perfect tea party centrepiece, and your friends won't believe they are good for you!"
Ingredients
For the base:
- 100g raw unsalted almonds
- 90g plain oatcakes
- 90g dried dates, pitted
- 1 tbsp coconut oil
- 4 tsp unsweetened cocoa powder
- 2 tsp maple syrup
- Pinch of sea salt
For the filling:
- 2 x 400ml cans full-fat coconut milk, chilled
- 3 tbsp set honey
- ½ tsp vanilla extract
- Pinch of sea salt
- 18 fresh cherries, halved and pitted
- 50g raw unsalted pistachio nuts, cut into slivers
WEIGHT CONVERTER
Method
- Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and line the holes of a 6-hole muffin tray with cling film.
- To make the base, place the almonds in a roasting tray and roast for 5-6 minutes, or until a shade darker and aromatic, taking care not to let them burn. Remove from the oven and leave to cool. Place all the ingredients for the base, including the roasted almonds, in the bowl of a food processor and blitz until the mixture forms a paste that sticks together when you press it between your fingers.
- Divide the base mixture between the 6 lined muffin holes, pressing it firmly into the base and sides. Place in the freezer for 20 minutes, to set firm. Once firm, remove the tray and carefully lift up the overhanging cling film from each hole to release the mini tart cases. Place the tart cases on a plate, cover and chill.
- Remove the cans of coconut milk from the fridge without shaking. Remove the lids and carefully scoop out the very firm, set coconut cream at the top, leaving the coconut water in the cans (don't throw the water away - use it to make soups, curries, porridge or smoothies). Add the thick coconut cream to the cleaned-out bowl of the food processor together with the honey, vanilla extract and salt and blitz until completely smooth.
- Remove the tart cases from the fridge and evenly divide the coconut cream between them. Add three cherry halves to the top of each mini tart and scatter over the slivered pistachio nuts. Serve immediately or chill, covered, for up to 3 days (or until ready to serve).
Top Tip for making Fearne Cotton's mini coconut & cherry tarts
If you can't get cherries or don't love them then you can replace the fruit in this recipe. Soft fruits work best like raspberries or mango.
Goodto Newsletter
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Halloween fairy cakes
These Halloween fairy cakes are classic little sponges decorated with spiders, ghosts and scary faces, perfect for fright night celebrations.
By Jessica Dady Published
-
Black Forest loaf cake
Our indulgent Black Forest loaf cake combines the classic flavours of chocolate and cherry into an easy bake you can serve as an afternoon treat.
By Jessica Ransom Last updated
-
Hairy Bikers' Thai chicken and coconut curry
This delicious Hairy Bikers' Thai chicken and coconut curry recipe takes a classic dish and reduces the calories to turn it into a healthy family meal
By Hairy Bikers Published
-
Gingerbread cuckoo clock
A festive project that doubles as a decoration with the ultimate wow factor!
By Rose Fooks Published
-
Air fryer French toast bites
If you like French toast, you're going to love these air fryer French toast bites - the perfect weekend treat...
By Nathan Anthony Published
-
Air fryer fish tacos
Say hello to these mouthwatering air fryer fish tacos ready and on the table in just 20 minutes...
By Nathan Anthony Published