CHERRY TARTLETS

Cherry Tartlets

BASE

1 C desiccated dried coconut

Honey to emulsify the two

1T coconut flour (if available)

Pinch of salt

METHOD

-Mix together ingredients until it can be easily pressed into small individual muffin tin

-allow time to set in freezer while working on the rest

CREAM

½ C white nuts (you choose)

½ C water (or less as you want a thick cream for this one)

Vanilla to taste

METHOD

-Blend to a cream

TOPPING

2 C Red cherries

½ C honey or agave (or less if desired)

½ C water

Squeeze of lemon

METHOD

-Stir to dissolve the honey in the water along with the lemon

-de-pip and Slice the cherries into halves

-stir in cherries and allow to stand until they have softened and are glazed

ASSEMBLY

-Take the tartlet bases out of the freezer

-Place a tablespoon of cream layer on to each base

-Strain the cherries and place the honey mixture aside for another use

-Carefully place around 3-4 cherry halves in each tartlet. The amount will depend on size of bases.

-Set back in the freezer or fridge if serving straight away

NOTES

You can use ANY fruit for these tartlets. Try using mixed berries or soaked dried peaches or apricots, apples etc