Coconut Tartelettes and “The Writing Process” Blog Tour

Hello there, I hope you all had a great week! My recipe today is a healthy version of a tart. Yes, that delicious dessert, with a rich (usually custard) filling! Well, I don’t know, but somehow I got the crazy idea of making a filling with tofu…uhu, you read right, TOFU. I know, not all of you love tofu, but I swear, in this recipe, you won’t even feel the taste of it! I used tofu, because I knew of its great characteristic to thicken when cold. I have actually made a healthy chocolate mousse with silken tofu previously. And also, when you buy the product at the supermarket, it features an image of a smoothie on the pack, suggesting it works perfectly for sweet applications, so I thought, it must be worth to give it a try! 😉

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So let’s get to these mighty fine tartelettes… Oh yes, I call them “tartelette”, because they are mini tarts, and I think that’s how they call them in France – and if not, well, I still found the name kind of cute. Hope you all approve 😉

I was creative and made 3 different fillings, the “dough” is always the same, very easy indeed. I am sorry if I don’t have very exact measurements for the filling, but this recipe is really meant to be more like an inspiration, as you can vary the composition of ingredients to your liking and taste. And it also depends how many you make of each variety, so I just indicated the amount you need per tartelette. You can also create your own filling. I just always used the silken tofu as a base and then added on the flavors. I could imagine that a berry filling would taste really great as well! 😉

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These tartelettes contain following Superfoods:

  • Coconut
  • Soy (from the tofu)
  • Green tea
  • Cacao

These little tartelettes are a truly guilt-free treat, they are gluten-, dairy- and refined sugar free. And of course they contain Superfoods!! 😉 They are crispy on the outside and soft and moist on the inside…so good!

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Another thing I want to write about today is “The Writing Process” Blog Tour to which my dear friend Abby from Abby’s Kitchen has invited me. Abby was one of the first people I met through blogging and she has become very close to my heart. On her blog she spreads a beautiful message for all of us and shows us how to eat healthily with less processed food and on a plant-based diet. And she is such a kind and beautiful person on the inside and outside. So he had asked me to participate in the “The Writing Process” Blog Tour. I was supposed to blog about it earlier, but I just couldn’t get to it – so I apologize Abby! 😉 So anyways, here we go! Sorry if this my answers are somewhat repetitive to some of the previous Q&A’s I shared previously, just skip over it…haha…well, it’s the end of today’s long post anyways! 😉

What am I working on?

My blog is all about delicious recipes from all over the world – and they have one thing in common: They feature at least one Superfood! So what I usually do it take a recipe that I really like or that I tried on one of my trips and then I “superfoodize” it. It’s really quite easy and a fun thing to do!

How does my work differ from others of its genre?

I don’t think my blog differs too much from any other food blog, the only thing is probably the Superfood angle. There are also several blogs that feature Superfoods, so that’s why I also got the international and travel spin to it. Well, I try to surprise my readers with new and unexpected recipes whenever I can. Sometimes it’s hard though, and I have had creativity blocks before 😉

Why do I write what I do?

As I mentioned earlier, I always wanted to run a blog, but I never knew about what, until I came across the concept about Superfoods while watching the movie “Food Matters” – and then it just hit me like lightning, that this would be something I would love to write about – and also know what to write. There are so many topics I could write about, but I really feel comfortable in the world of recipes and cooking. And well, now my blog is just a creative outlet for my writing, photography and cooking! And it’s just become an important part of my life too, the weekly interaction with other bloggers, the support we give each other, it’s been a really great journey!

How does my writing process work?

I don’t really have a fixed process, but basically, I would just think about something I really want to cook or bake (I get most of my ideas from eating out and trips and of course, from other bloggers too) and then  just think about ways to tweak it, to add at least one Superfood and also to make it healthier in general, because that’s the point about Superfoods that they are just really good for you because they are so nutrient rich.

Well, at this point, I should be nominating other bloggers to continue with the tour, but I was really a bit late with organizing this post and had no time to ask anyone. So I won’t be nominating anyone today, but if anyone of you is interested in participating and sharing their story, please let me know, just drop me a comment below and you can write about it any time when you write up a new post! Looking forward to hear from you! 😉

And I shall be bringing now some of these tartelettes over to Fiesta Friday at Angies fabulous blog, The Novice Gardener.

hugs, Sylvia

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Coconut Tartelettes and "The Writing Process" Blog Tour
 
Prep time
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Healthy, vegan tartelettes with various fillings.
Author:
Recipe type: Dessert
Serves: 3 - 6
Ingredients
  • 2 cups shredded coconut
  • 4 tbsp coconut palm sugar
  • 2 egg whites, beaten until firm
  • Silken tofu (as a rule of thumb, I used about 1 - 2 tbsp per tartelette)
  • Lemon juice (for the lemon variety, you need a lot, about the juice of ½ lemon per tartelette)
  • Lemon zest (about of ½ lemon per tartelette)
  • Maple syrup (about ½ tbsp per tartelette or more if you like it sweeter)
  • Matcha Green tea powder (about ½ tbsp per tartelette)
  • Raw cacao powder (about ½ - 1 tbsp per tartelette)
  • Vanilla extract (about ½ teaspoon per tartelette)
Instructions
  1. To make the tartelettes, mix first the coconut and the coconut palm sugar, then carefully fold in the beaten egg white
  2. Fill into muffins forms, forming a tartelette form, carefully press down in the middle to create space for the filling
  3. Bake the tartelettes at 300°F (= 150° C) for about 20 minutes until crispy and browned
  4. Now mix the ingredients for the filling, depending on which flavor you would like to make
  5. For the lemon tartelettes: silken tofu, lemon juice, lemon zest and maple syrup
  6. For the chocolate tartelettes: silken tofu, cacao powder, maple syrup, vanilla extract
  7. For the matcha green tea tartelettes: silken tofu, matcha green tea powder, vanilla extract, maple syrup
  8. Fill the filling into the tartelettes form and decorate with ingredients of your choice, e.g. cacao nibs, matcha powder, cacao powder, berries, etc.

Comments

  1. Sophie33 says

    It was lovely to read more about your writing process & inspiration in blogging! I made your mini tartlets & loved every filling too! One filling, I made extra, was my carob cashew mousse with strawberries! You can find that vegan mousse on my blog! xxx

    • Sylvia @superfoodista.com says

      Thank you so much dear Margherita! 😉 Oh, I am glad you approve the French name! I wasn’t sure it was correct. I realized my French is so rusty when I was in Montréal two weeks ago! 😉 I am by the way going to post about it tomorrow – hope you’ll like it! Loved your city!!! hugs & hope you are having a great time back home!

    • Sylvia @superfoodista.com says

      Thank you so much dear! 😉 Hum, it’s really hard to say how the tofu tastes, I would say, it was almost no taste, it makes the filling very “fresh” and light. Maybe it tastes mostly like “milk”? Soy milk? Hope this helps! 😉 hugs

  2. saucygander says

    This sounds like tofu ice cream, but in tart form? Yum! 😀
    The coconut crust looks so good, I can see it being used for all sorts of filling over shortcrust pastry. Thanks for sharing these great recipes/ideas!

    • Sylvia @superfoodista.com says

      Thanks so much dear Saucy! Yes, these little coconut crusts are super versatile – you can fill them with anything you want! 😉 And they taste deliciously coconutty 😉 hugs & thanks for stopping by!

  3. Abby's Kitchen says

    Love the tartlettes! They look so creamy! I’ll be picking up tofu soon to make mousslettes 😉 lol Thank you for agreeing to the blog tour. It’s fun learning a little more about each other every time. Much love & hugs to my dear, Sylvia xox

    • Sylvia @superfoodista.com says

      Thanks so much for your lovely comment dear Abby! 😉 Yes, the consistency of the filling really quite worked, very similar to a custard – but with the advantage of being dairy and egg free! 😉 hugs & thanks for inviting me to the blog tour, it was great!! hugs

    • Sylvia @superfoodista.com says

      Thank you so much dear! 😉 Oh yes, you could eat the shells as they are, hahha 😉 They are like coconut cookies, or so. And you could fill them also with something else. Thanks so much for stopping by & big hug

  4. eclecticoddsnsods says

    those look like a fairy might have made them, so pretty. Congrats on the writing blog tour :-) I hope you had or are still having a fab time at the party, Justine, co hosting with Mr Fitz xx

    • Sylvia @superfoodista.com says

      Thanks so much Angie! Oh, I would love for the FF to be not only virtual, how we could indulge in all the foods that everyone brought! 😉 I would bring one of each for you of course my dear!! 😉 hugs

  5. M-R says

    Cripes, Sylvia – these look WONDERFUL ! I am going to try with the lemon ones, as I know nozzink about green tea powder or cacao – but lemons ? No worries ! [grin]

  6. Chad says

    These look very tasty- based on how they look it’s definately a good place to start off trying out tofu for recipes (have never actually made anything with tofu myself).

    • Sylvia @superfoodista.com says

      Thanks so much Chad! Wow, you never used tofu? You don’t like the taste? Maybe you can also try it in a savory application, I think that’s even more straightforward. Tofu is for example great in a soup, or if you make Asian style fried noodles, you can add some cubes. There are different kind of tofus too, for stir-fry I usually use the firm type. Thanks for stopping by and hope you’ll try some tofu soon! 😉

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