Coconut Ginger Tartlets with Berries


Heat oven to 350 degrees F.  Coat a 9 non-stick muffin pan cups with cooking spray, set aside.  In a medium bowl, mix together coconut, egg whites and ginger, stirring well.  Divide the coconut mixture evenly among the 9 muffin cups and press down and up the sides to form a crust.  Bake for 15-20 minutes until golden brown and cooked through.  Remove from oven and using a spoon, press down the bottom of the crust if puffed up.  Cool completely before removing from muffin pan.  Meanwhile combine honey and lemon grass in a large bowl; toss with berries; refrigerate for 1 hour.  When tartlets are cool, remove from pan.  Fill with berry mixture dividing it evenly among them.

Produce Used In This Recipe


Lemon Grass




Courtesy of:
Gourmet Garden

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