Mini coconut tarts with orange peel

Mini Coconut and Orange Peel Tarts

Introduction
Bring a touch of sunshine to your dessert with this delicious recipe for mini coconut and orange peel tarts! These tarts are perfect for sharing with loved ones, whether you serve them at a special gathering or take them on a hike. The fine texture of the coconut, combined with the vibrant aroma of orange, makes this dessert a true delight that will please any palate.

Preparation time: 20 minutes
Baking time: 25-30 minutes
Total time: 50 minutes
Number of servings: 12 mini tarts

Ingredients
*For the dough:*
- 125 g flour
- 90 g shredded coconut
- 90 g powdered sugar
- 90 g butter (soft)
- 1 egg yolk
- 1 teaspoon grated orange peel
- A pinch of salt

*For the coconut cream:*
- 90 g butter (soft)
- 90 g powdered sugar
- 2 eggs
- 90 g shredded coconut
- 20 g flour
- Grated peel from one orange

Preparation instructions

1. Preparing the dough
Start by preparing the dough for the tarts. Use a large bowl and combine the flour with the butter, mixing with your fingertips until you achieve a crumbly texture. If you prefer, you can use a food processor to save time. Then add the shredded coconut, powdered sugar, orange peel, and salt. Mix well.

If the dough doesn’t come together, don’t worry! Add a few drops of orange juice to achieve the desired consistency. When the dough is homogeneous, form a ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.

2. Preparing the cream
Meanwhile, prepare the cream. In a bowl, mix the soft butter with the powdered sugar until it becomes a fluffy cream. You can soften the butter in the microwave for 30 seconds to make it easier to mix. Add the eggs, shredded coconut, flour, and orange peel, mixing well until you achieve a homogeneous mixture.

3. Preheating the oven
Preheat the oven to 180°C.

4. Forming the mini tarts
If you don’t have a tart pan with a diameter of 23 cm, don’t worry! You can use a muffin tin to create smaller, cuter portions. Remove the dough from the refrigerator and roll it out on a floured surface, making sure to achieve a sheet that is 2-3 cm larger in diameter than the pan.

Place the dough in the greased pan, ensuring that you have an even edge. Fill each mold with the previously prepared cream and level the surface with a spatula.

5. Baking
Place the pans in the preheated oven and let them bake for 25-30 minutes, or until the cream becomes light golden and firm.

6. Cooling and serving
Once baked, let the mini tarts cool completely in the pan. These tarts are delicious served cold, perfect for packing or as an elegant dessert for guests.

Serving suggestions
These mini coconut and orange peel tarts pair wonderfully with a cup of fragrant tea or freshly brewed coffee. You can add a dollop of cream or a scoop of vanilla ice cream for an extra touch of flavor.

Possible variations
If you want to experiment, you can add other ingredients to the coconut cream. For example, melted white chocolate or ground almonds can add an interesting flavor. You can also replace the orange peel with lemon peel for a more tart version.

Nutritional benefits
Coconut is rich in fiber and healthy fats, while orange provides a significant amount of vitamin C. These mini tarts can be a better choice than other more processed desserts, offering a natural and healthy taste.

Frequently asked questions
1. Can I use whole wheat flour instead of white flour?
Yes, you can use whole wheat flour, but the texture of the dough will be slightly different.

2. How can I store the mini tarts?
They store well in an airtight container in the refrigerator for up to 3 days.

3. Is it possible to freeze the mini tarts?
Yes, you can freeze the mini tarts, but make sure they are completely cooled before putting them in the freezer.

These mini coconut and orange peel tarts are not only a quick dessert but also a versatile choice for any occasion. Try them and bring a touch of joy to every day!