Baking ‘FEVER’ ishly

2018-03-07 06:00

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INGREDIENTS

TARTLETS:

• 4 large eggs

• 250 ml milk

• 125 ml cream

• 60 g salted butter, melted

• 45 g ground almonds

• 55 g xylitol

• 3 Tbs desiccated coconut

• 3 Tbs cocoa powder

• 1 Tbs chia seeds

• 1 Tbs vanilla essence, pinch salt

TO SERVE:

250 ml whipped cream, 24 raspberries, mint leaves to garnish.

METHOD:

Pre-heat the oven to 180°C. Lightly grease a silicone muffin tin with cooking spray and position it on a baking tray.

For the tartlets, combine all of the ingredients in a large mixing bowl and whisk until smooth. Pour the mixture into the muffin tin and bake for 20 minutes.

Test it with a cake tester. It is done once the cake tester comes out clean when inserted.

Cool the tartlets in the muffin tin for 30 minutes before transferring to a cooling rack. Refrigerate and serve cold with a dollop of whipped cream. Top with a raspberry or two and garnish with mint.

TIP: Replace the milk with coconut milk if a creamier and more intense coconut flavour is preferred. — Food24.

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