Coconut Honey Pistachio Tarts Recipe
Coconut Honey Pistachio Tarts
These Coconut Honey Pistachio Tarts are a great dessert idea for a long night of celebrating. They are served at room temperature and are an excellent bite-sized party food!
Ingredients
- 1 box (4.2 oz.) Private Selection™ Shortbread Tartlet Shells
- 1⁄2 cup pistachios, roasted, shelled and chopped
- 1⁄2 cup slivered almonds, chopped
- 1 tablespoon butter
- 1⁄4 cup honey
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon cardamom
- Pinch of salt
Directions
- Toast almonds in a dry skillet, approximately 3 minutes, stirring constantly so they don’t burn.
- Toast coconut in the dry skillet, about 4 minutes, stirring constantly.
- In a medium sized saucepan, melt honey and butter over low heat. Once melted, remove from heat and add cinnamon, cardamom and salt. Mix well.
- Add pistachios, almonds and coconut to the honey mixture. Mix well.
- Spread tart shells on a cookie sheet or plate. Fill each shell with approximately 1 tablespoon of honey and nut mixture.
- Add an additional drizzle of honey at the time of serving, if desired.
Ingredients
- 1 box (4.2 oz.) Private Selection™ Shortbread Tartlet Shells
- 1⁄2 cup pistachios, roasted, shelled and chopped
- 1⁄2 cup slivered almonds, chopped
- 1 tablespoon butter
- 1⁄4 cup honey
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon cardamom
- Pinch of salt
Directions
- Toast almonds in a dry skillet, approximately 3 minutes, stirring constantly so they don’t burn.
- Toast coconut in the dry skillet, about 4 minutes, stirring constantly.
- In a medium sized saucepan, melt honey and butter over low heat. Once melted, remove from heat and add cinnamon, cardamom and salt. Mix well.
- Add pistachios, almonds and coconut to the honey mixture. Mix well.
- Spread tart shells on a cookie sheet or plate. Fill each shell with approximately 1 tablespoon of honey and nut mixture.
- Add an additional drizzle of honey at the time of serving, if desired.