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Rhubarb Coconut Macaroon Tarts Recipe

Rhubarb Coconut Macaroon Tarts Recipe
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★★★★★

5.1 from 28 reviews

Delight in these Rhubarb Coconut Macaroon Tarts, a perfect blend of tart rhubarb filling nestled in a buttery crust and topped with a sweet, chewy coconut macaroon layer. These individual tarts offer a delightful combination of textures and flavors, perfect for spring or summer desserts.

Ingredients

Scale

For the Crust:

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 cup all-purpose or oat flour
  • Pinch of salt

For the Rhubarb Filling:

  • 1 1/2 cups chopped fresh rhubarb
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon lemon juice

For the Coconut Topping:

  • 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

  1. Prepare the Oven and Tin: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with parchment liners to prevent sticking and for easy removal of the tarts.
  2. Make the Crust: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the all-purpose or oat flour and a pinch of salt, mixing until the dough becomes crumbly. Press this mixture firmly into the bottom of each muffin cup to form the tart crust bases.
  3. Cook the Rhubarb Filling: In a saucepan over medium heat, combine the chopped rhubarb, sugar, and lemon juice. Cook for about 5 to 7 minutes until the rhubarb softens and the mixture thickens slightly. Remove from heat and allow to cool slightly before assembly.
  4. Prepare the Coconut Topping: In a clean bowl, whisk the egg whites until frothy. Add the sugar, shredded coconut, vanilla extract, and a pinch of salt, stirring well until all ingredients are thoroughly combined into a sticky mixture.
  5. Assemble the Tarts: Spoon about a teaspoon of the rhubarb filling onto each crust base in the muffin tin. Then, top each with a generous scoop of the coconut topping mixture, gently pressing it down to form the macaroon layer.
  6. Bake: Place the muffin tin in the preheated oven and bake the tarts for 20 to 25 minutes, or until the coconut topping turns golden brown and the crust is set.
  7. Cool and Serve: Remove the tarts from the oven and allow them to cool completely in the tin. Once cooled, carefully remove each tart from the tin for best presentation and serving.

Notes

  • Adjust sugar in the rhubarb filling to balance tartness to your taste.
  • Oat flour can be used as a gluten-free alternative for the crust.
  • Ensure egg whites are fresh and at room temperature for best coconut topping texture.
  • Allow tarts to cool fully to set the filling and topping before removing from tin.
  • Store leftover tarts in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Nutrition

Keywords: rhubarb tart, coconut macaroon, individual tarts, spring dessert, coconut topping, rhubarb recipe

Find it online: https://tastygenius.com/rhubarb-coconut-macaroon-tarts-recipe/