Peppermint Crisp Mini Tarts in Pecan and Coconut Flour Cups

Peppermint Crisp Mini Tarts in Pecan and Coconut Flour Cups.

Sjoe. That’s a mouthful, but so are these traditionally South African mini desserts.  I have replaced the well known Tennis biscuit base with a pecan and coconut flour base to make these gluten free.  I would say healthier, but we all know that this dessert is too decadent to be low-fat as well.

Final Product

Final Product

Ingredients

For the Peppermint filling;

  • 375 grams Caramel treat (a tin)
  • 1 large peppermint crisp (grated)
  • 500 ml whipped cream
  • 1 mint Aero (grated)
  • Mint leaves to serve

For the Pecan and Coconut Flour Cups

  • 1 1/2 cups pecan flour (or finely crush your own pecan nuts)
  • 1 large egg
  • 3 Tbs coconut flour
  • ⅛ teaspoon sea salt
  • 1/3 cup brown sugar

Method

For the Pecan and Coconut Flour Cups

1) Preheat oven to 170 °C and grease your pie dish or mini tart tins (I added a circle of baking paper to the bottom of my tins to prevent the crusts from sticking).

The Pecan/Coconut Flour Cups

The Pecan/Coconut Flour Cups

2) In a bowl; mix pecan flour, coconut flour, salt and sugar.

3) Slightly whisk the egg and add to dry ingredients. Mix well until damp dough is formed.

4) Knead gently adding a little extra coconut flour if needed to add texture.

5) Press dough into tart tins and make sure it covers the base and sides evenly (about 2mm thick)

6) Place in oven and bake for 15-20 minutes.

7) Remove from oven and let cool before gently removing from tin bases.

8) Set aside until completely cool.                                     

For the Peppermint filling;

1) In a mixing bowl, whisk the cream until stiff peaks form.

Fold in the Whipped Cream

Fold in the Whipped Cream

2) In a separate bowl, mix the caramel with the peppermint crisp and Aero (Remember to save some to decorate the top of the dessert).

3) Gently fold in the whipped cream and spoon mixture into your tart bases.

4) Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set.

5) Before serving, add a sprig or two of fresh mint. Savour

Love,

Kerry-Leigh

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