teaspoonSweetener of choice: 2 honey or maple syrupor 10 drops liquid stevia for low carb, where to buy it
Coconut Vanilla Sauce* optional:
2tablespoonraw coconut buttermelted, where to buy coconut butter
½teaspooncoconut oilmelted.
⅛teaspoonvanilla extract or ground vanilla beanwhere to buy vanilla bean powder
⅛teaspoonoptional honeyor 4 drops stevia for low carb.
Instructions
Preheat oven at 350 ◦ F, and oil or grease 3 medium size tart pans or 6 small tart pans (can use a muffin pan, if you don’t have tart pans).
In large bowl combine: chopped mango, chopped peach, 1 tablespoon coconut flour, and sweetener of choice. Stir together.
In small pinch bowl combine the gelatin and water. Mix together until gelatin dissolves. Let it set for 2 minutes to thicken a little.
Add gelatin mixture to the mango- peach mixture and stir together. Set aside on counter for 20 minutes.
Combine all tart crust ingredients in medium size bowl, and use a fork to mix and press into dough (should look like play dough).
Separate dough into 3 to 6 balls (depending on pan choice).
Press and smash dough into tart pans.
Once tart or muffin pans are filled with crust, fill with 2 to 3 tablespoon (depending on pan size) fruit filling into crust, until ⅔ full.
Bake at 350 for 20 to 22 minutes. Check at 10 minutes, if crust edges are browning, then place a sheet of parchment paper or foil, loosely, over tarts. Continue baking for the remaining time.
Remove from oven and let cool completely.
Can make optional coconut vanilla sauce if desired.
Melt in small sauce pan on medium low all sauce ingredients until melted. Remove from heat and let cool for two minutes.
Let tarts cool until room temperature, and serve, or store in refrigerator for later.
Notes
NUTRITIONAL DATA FOR LOWER CARB VERSION: Serving Size: 1 small tart or ½ medium size tart, Cal:164, Fat: 13 g, Carbs: 11 g / Net Carbs: 7.2 g, Fiber: 4.1 g, Protein: 3 g, sugar: 6 gNUTRITIONAL DATA FOR PALEO VERSION: Serving Size: 1 small tart or ½ medium size tart, Cal:197, Fat; 13 g, Carbs: 20 g/ Net Carbs: 15.9 g, Fiber: 4.1 g, Protein: 3 g, sugar:15 g