I am using 8cm ring tart mold. This recipe is good for 5 tarts. You can choose to use other tart mold and adjust the weight per tart shell.

Tart Shell ingredients

• 60g almond flakes
• 180g rolled oats
• Grind above finely then add
• 40g Zero honey
• 55g melted butter

Filling

A

• 100g fresh coconut shreds
• 3g milk powder
• 8g AP Flour

B

• 1/2 tsp baking powder
• 55g Monkfruit sweetener
• 50g milk, room temperature
• 1 whole egg, room temperature
• 1-2 drops vanilla essence (optional)
• Pinch of salt
• 30g melted butter

Combine B ingredients well, add A, combine well, set aside in fridge for 1-2 hours, for coconut to absorb moisture and solidify a little.

Assembly

Abt 65g per tart shell.
Flatten evenly with your thumb, push the sides up to the edges of the tart rings.
Freeze tart shells for 10-15min.
Next, fill tarts with coconut mixture till 90% full. Bake immediately.
Preheat oven to 200 deg c for 15 min.
Reduce to 190 deg C bake for 20 min or till top is slightly golden brown.