Looking for mini tart shells recipes? Try these Vegan Tropical Tarts. They are sure to add zest to your next party.
- 2 packages (15 count, each) Athens Phyllo Shells
- 1 can (15 ounce) cream of coconut, chilled
- 2 tablespoons orange juice concentrate
- 2 teaspoons orange zest
Preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool. Separate the thick cream from the liquid in the can of coconut cream and use only the cream. In a large bowl combine the coconut cream, orange juice concentrate and orange zest. Using an electric mixer beat together until thick and creamy, approximately 5 minutes. Spoon 1 tablespoon of filling into each shell. Cover with plastic wrap and freeze for 1 ½-2 hours. Garnish and serve chilled.
Servings Per Container 30 Calories 35 Calories from Fat 20 Total Fat 2.5g Saturated Fat 1.5g Trans Fat 0g Cholesterol 0mg Sodium 20 mg Total Carbohydrate 2g Dietary Fiber 0g Sugars 1g Protein 1g
• The unused coconut liquid is delicious in smoothies.