Last Minute Gluten-Free Ginger Tangerine Tart

December 23, 2014


Ginger Tangerine Tart
Courtesy of Mary's Gone Crackers


1 3/4 cups Mary’s Gone Crackers Ginger Snaps Cookies, crushed
1/4 cup coconut palm sugar 
1 Tbsp. coconut flour 
1/2 tsp. salt 
4 Tbsp. coconut oil, melted

1/4 cup cold water
1/2 cup sugar
3 Tbsp. tapioca starch
1/4 cup fresh tangerine juice
2 tsp. tangerine zest
Pinch of salt

Coconut Cream:
1 chilled can of coconut milk (overnight in the fridge)
2 ro 3 tsp. coconut palm sugar
1 vanilla bean, scraped



Step 1: Preheat oven to 350 degrees Fahrenheit.

Step 2: Blend Mary's Gone Crackers Ginger Snap crumbs with sugar, coconut flour and salt.

Step 3: Once incorporated, drizzle melted coconut oil in and stir to combine. 

Step 4: Press into mini tart pans or muffin tins.

Step 5: Freeze for ten minutes.

Step 6: Bake for ten minutes and set aside.


Step 1: In a saucepan, whisk together water, sugar, tapioca starch, and salt until tapioca starch is dissolved.

Step 2: Bring mixture to a boil over medium-high heat, stirring constantly.

Step 3: When mixture thickens, reduce heat to low and cook for another minute, stirring constantly.

Step 4: Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.

Step 5: Allow to cool and thicken at room temperature.

Coconut Cream:

Step 1: Open the chilled can of coconut milk very carefully to not shake or disturb the cream on top.

Step 2: Scoop the firmer cream from the top and leave the clear liquid. You can save this if you want to, but it is not used in this recipe.

Step 3: Whip with a hand mixer until stiff peaks form.

Final Preparation:

Step 1: Pop the tart shells out of their pan.

Step 2: Add the curd filling the shell 2/3 full.

Step 3: Top with the coconut cream.

Step 4: Garnish with ginger snap crumbs, pomegranate seeds or raspberries.

Editorial disclosure: Foodista was not paid for this post.


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