Ice Cream Tartlet Trio

Three Ways to Bliss

What’s for dessert? With this easy and versatile ice cream tartlet recipe, you don’t have to choose! Customize the filling to your heart’s desire and make everyone happy. The crust features rich but neutral macadamia nuts and bright citrus notes making this the perfect hot weather, bite-sized treat. If you are looking for a chocolatey dessert experience, add 2 Tbsp. of cocoa powder to the crust ingredients and blend together in a food processor.

Ingredients

Crust

1 cup raw macadamia nuts
3 cups shredded coconut
3 Tbsp. lemon zest, freshly grated
1/3 cup agave syrup
2 Tbsp. lemon juice, freshly squeezed
1/8 tsp. vanilla extract
Pinch of salt

Blueberry Compote

1 cup blueberries, fresh or frozen
1 Tbsp. lemon juice, freshly squeezed
1/8 cup coconut sugar

Filling 1

Coconut Bliss Madagascan Vanilla Bean
Rehydrated blueberries
Blueberry Compote

Filling 2

Coconut Bliss Sweet Cherry Amaretto

Filling 3

Coconut Bliss Strawberry Love Bars
1/2 Cup fresh strawberries + 1 extra strawberry

Directions

Crust

Add all crust ingredients except lemon juice to food processor. Pulse until combined.
Add lemon juice and pulse until dough comes together.
Cover a cookie sheet with plastic wrap and press dough into cookie cutter or mold.
Freeze until firm (20-30 minutes).

Blueberry Compote

Add frozen or fresh blueberries, sugar and lemon juice to a sauce pan.
Simmer over medium heat, stirring frequently, for about 10 minutes until saucy.
Strain through a fine mesh sieve and cool completely.

Filling 1

Scoop Coconut Bliss Madagascan Vanilla Bean into crust.
Using the back of a spoon, make a depression in center of the ice cream.
Drizzle compote into Coconut Bliss and garnish with dried blueberries and lemon zest.
Freeze until ready to serve.