Rhubarb Coconut Macaroon Tarts: A Sweet Tart Delight
Delight in the unique flavor of Rhubarb Coconut Macaroon Tarts, a perfect homemade treat.
Equipment
- Muffin tin
- mixing bowl
- saucepan
Ingredients
For the Crust
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- 1 cup all-purpose or oat flour
- 1 pinch salt
For the Filling
- 1 ½ cups chopped fresh rhubarb
- 2 tablespoons granulated sugar adjust to taste
- 1 teaspoon lemon juice
For the Topping
- 2 large egg whites
- ½ cup granulated sugar
- 1 ½ cups sweetened shredded coconut
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining it with parchment.
- Cream together the softened butter and granulated sugar until light and fluffy, then mix in the flour and salt to form the crust dough.
- Press the dough firmly into the muffin tin cups to create the crust.
- In a small saucepan, combine chopped rhubarb, sugar, and lemon juice. Simmer for 5-7 minutes until softened.
- Whisk egg whites until frothy, then fold in granulated sugar, vanilla, salt, and shredded coconut to prepare the topping.
- Spoon the cooled rhubarb mixture over each crust, then top with the coconut mixture, pressing down lightly.
- Bake for 20-25 minutes until the tops are golden brown.
- Allow to cool in the muffin tin for about 15 minutes before removing.
Notes
Taste your rhubarb before adding sugar to adjust sweetness. Refrigerate dough if too soft before pressing into muffin tin. Allow cooling to firm the coconut topping before removal.
Nutrition
Serving: 1tartCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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