Rhubarb Coconut Macaroon Tarts
Enjoy a delightful dessert combining the tartness of fresh rhubarb with chewy coconut in a buttery crust, perfect for spring and any occasion.
Ingredients
For the crust
- 1/2 cup Unsalted Butter Substitute with plant-based butter for a dairy-free option.
- 1/4 cup Granulated Sugar Coconut sugar is a healthier alternative.
- 1 cup All-Purpose or Oat Flour Oat flour is perfect for a gluten-free choice.
- 1 pinch Salt
For the filling
- 2 cups Chopped Fresh Rhubarb Adjust sugar to balance based on the rhubarb’s tartness.
- 1/4 cup Sugar
- 1 tablespoon Lemon Juice
- 2 large Egg Whites No substitutes if a vegan option is not preferred.
For the topping
- 1 cup Sweetened Shredded Coconut
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a tart pan with butter or cooking spray.
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Gradually mix in the flour and a pinch of salt until a crumbly dough forms.
- Press the dough evenly into the bottom and sides of the prepared tart pan.
Filling
- In a bowl, combine the chopped rhubarb, sugar, lemon juice, and a pinch of salt, and stir gently.
- Pour the rhubarb mixture into the prepared crust.
Topping
- Whisk the egg whites until soft peaks form.
- Fold in the sweetened shredded coconut and vanilla extract into the egg whites until just combined.
- Spoon the coconut mixture over the rhubarb filling.
Baking
- Bake in the preheated oven for about 25-30 minutes, until the coconut topping is golden brown.
- Remove from the oven and cool slightly before serving.
Notes
Serve with whipped cream or vanilla ice cream for added indulgence. Store in an airtight container at room temperature for up to three days or refrigerate for a week.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 10g
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