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Chocolate Tartlet with Coconut Cream and Kiwi
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35 minutes
8 servings
Adjust servings
Yields 24 tartlets
dairy-free
(?)
Has dairy from:
heavy cream
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg yolk (large)
heavy cream
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
granulated sugar
all-purpose flour
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 67.1% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.3% of RDA
• Calories: 34.1% of RDA
• Carbs: 12.4% of RDA
• Fat (total lipid): 67.1% of RDA
• Fiber: 11.0% of RDA
• Fructose: 5.4% of RDA
• Protein: 5.1% of RDA
• Sodium: 23.4% of RDA
• Sugar: 26.6% of RDA
• Vitamin A (IU): 20.9% of RDA
• Vitamin B6: 9.8% of RDA
• Vitamin C: 42.9% of RDA
• Iron: 4.3% of RDA
• Magnesium: 15.5% of RDA
• Manganese: 9.8% of RDA
• Niacin: 4.8% of RDA
• Potassium: 8.7% of RDA
• Zinc: 6.8% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
34.0
g
Calories
681
 
Fiber
3.09
g
Iron
0.812
mg
Protein
5.70
g
Sodium
316
mg
Sugars
8.30
g
Fat (total lipid)
41.0
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
3
whole
+
-
 
 
1
can
+
-
 
 
1/2
cups
+
-
 
 
1
pint
+
-
 
 
1/2
cups
+
-
 
 
3
whole
+
-
 
peeled and sliced.
 
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Recipe Short Name:
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INGREDIENTS FOR: QUICHE/TART CRUST
Amount
Measure
Ingredient
 
1
cup
 
1/2
tsp
 
1/4
cups
 
1/4
cups
Ice water - just make sure it's extremely cold.
 
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Recipe Short Name:
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PREPARATION
HOW TO PREPARE THE TARTLET CRUST
1.
Follow the steps in the dependent recipe, but add 1/4 cup cocoa baking powder to make it a chocolate crust.
2.
Preheat oven to 350F.
3.
In a small muffin tin (24 slots), lightly coat each slot with olive oil spray. Evenly distribute the tart crust into each muffin slot and puncture the bottoms a few times with a fork.
4.
Bake the crusts for 12-15 minutes, or until crisp to the touch. Remove from oven and place shells on wire rack to cool.
PREPARING THE FILLING
5.
Place coconut milk and half of the sugar into a small sauce pot and cook over medium high heat.
6.
Blend together the yolks and the remaining sugar.
7.
When the coconut milk just comes to a boil, temper the egg yolks by adding one third of the coconut milk to the yolks slowly while stirring.
8.
Bring this mixture back to the sauce pot and return to the heat for a few moments more until the coconut mix coats the back of a spoon. (This will happen quickly).
9.
Strain this mixture into a bowl that is resting on a bed of ice. While the coconut mixture is cooling, whip the chilled heavy cream to a medium peak.
10.
Gently fold together the whipped cream and coconut mixture. Add the coconut and stir well.
11.
Fill each chocolate tartlet cup with coconut cream filling and top with fresh kiwi.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 681
Protein 5.70 g
Carbohydrates 34.0 g
Iron 0.81 mg
Fiber 3.09 g
Calcium 53.4 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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