These delicious tartlets are individually low in carbs and a great treat for those sweet toothed banters like myself. I’ve used my Coconut Truffle recipe for the base which you can get here. Once you’ve made the base mixture, press into individual tartlet baking tins (makes 5) and bake blind at 180 degrees Celsius for 10 minutes. Remove from the oven. Once cooled, remove the pastry shells from the moulds and set aside.
For the filling you will need
1 tin of condense milk
Half a cup of lemon juice
1 tub (175ml) cream stiffly beaten
Add the lemon juice to the condense milk in a bowl and mix well. Add the stiffly beaten cream and once all combined fill each pastry casing with the mixture. Place in the fridge for 1-2 hours and allow to set