Tropical Tarts with Coconut Crust

Serves 10 / If you love ginger, this one's for you, especially if you use the greater amount. Ingredient tip: Look for high-fiber coconut flour in the baking section of your natural market.

Coconut Crust
1/4 cup date sugar
1/3 cup whole-wheat pastry flour
3 tablespoons coconut flour
1 cup unsweetened grated dried coconut
1/3 cup coconut oil
1/8 teaspoon salt
1 1/2 tablespoons water
1/4 teaspoon lemon juice

Filling
1/2 cup Yogurt Cream
1/2-1 tablespoon grated fresh ginger
1 fresh mango, cut into 1/4-inch pieces
1 cup fresh pineapple, cut into 1/4-inch pieces
1 kiwi, peeled, cut crosswise into
1/8-inch slices
2 tablespoons Citrus Glaze, warmed
Edible pansies, for garnish

1. In a food processor, combine sugar, flours, grated coconut, coconut oil, and salt. Process
15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into individual tartlet shells, or a 9-inch tart or springform pan and 1 inch up the sides. (If making ahead, wrap in foil and freeze.)
2. Preheat oven to 400°. Place tart pan(s) on a baking sheet and bake for 10 minutes. Remove from oven and prick with a fork. Bake 5—10 more minutes or until golden brown. Cool completely on a rack.
3. When cool, remove pan sides and place on a serving plate. Mix Yogurt Cream with ginger; spread on crust. Arrange mango, pineapple, and kiwi in alternating rings. Brush with glaze. Garnish and serve.

PER SERVING: 185 cal, 50% fat cal, 11g fat, 9g sat fat, 1mg chol, 2g protein, 22g carb, 3g fiber, 39mg sodium