These gluten-free macaroon tarts are a delicious alternative to pastry. Make the cases ahead of time and simply fill with home-made lemon curd or buy a good quality one if time is not on your side. Top with a piece of seasonal fruit — here I managed to find fresh blueberries.
Ingredients
| 1 ½ cups | Shredded coconut (Main) |
| 2 Tbsp | Caster sugar |
| 2 | Egg whites |
| ½ cup | Lemon curd (Main) |
| ½ cup | Whipped cream |
| 1 small handful | Blueberries, to garnish |
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Directions
- Preheat an oven to 160C. Line the bottom of a 12-hole mini muffin tin with a disc of baking paper, and grease the sides.
- Place the shredded coconut, sugar and egg whites in a bowl, mixing well. Take spoonfuls of the mixture and roll into rough balls, then place in the muffin tins, pressing the mixture up the sides to form a case. Bake for 18 minutes: the top will have started to brown. Let them sit for five minutes before removing from the tin. Don't let them go cold in the tins.
- Fill the tart cases with lemon curd, a blob of whipped cream and a blueberry or your favourite fruit.
