Description
Rhubarb Coconut Tarts combine a buttery crust, tangy rhubarb filling, and a chewy coconut topping for a perfect spring dessert.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- Pinch of salt
- 1 1/2 cups chopped fresh rhubarb
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 large egg whites
- 1/2 cup granulated sugar
- 1 1/2 cups sweetened shredded coconut
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F and grease a muffin tin
- Cream butter and sugar then mix in flour and salt
- Press mixture into muffin cups to form crust
- Cook rhubarb with sugar and lemon juice until soft and slightly thickened
- Let rhubarb cool slightly
- Whisk egg whites until frothy
- Mix in sugar coconut vanilla and salt
- Add rhubarb filling to each crust
- Top with coconut mixture and press gently
- Bake for 20 to 25 minutes until golden brown
- Cool completely before removing and serving
Notes
- Do not overfill the tarts to avoid soggy crust
- Allow tarts to cool fully before removing from pan
- Adjust sugar depending on rhubarb tartness
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 14
- Sodium: 70
- Fat: 10
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 10