Coconut Tartlet With Clementine Sorbet And Lavender Syrup


If you are looking for a perfect ending to a perfect dinner, take a look at this sexy+wicked healthy dessert!

These tartlet shells are delicious and easy to make, using coconut and macadamia nuts in the base. The rich and creamy qualities of these ingredients creates the perfect vehicle to hold this refreshing and lightly tart Clementine sorbet. If you can’t find Clementines, feel free to use tangerines or Satsumas if you’d like!

Each bite provides a nice balance of rich, sweet and tart, while the lavender syrup pulls everything together with a light sweetness and delicate, floral quality. To make the syrup, you’re going to reduce all of the components by half. To get a thicker end result, drop a spoon into the mixture once reduced and run your finger down the back of it. If it separates easily, it’s ready to be chilled and reserved for serving!


Coconut Tartlet
  • ½ cup macadamia nuts, raw
  • 2 cups dried coconut, shredded
  • 2 tablespoons fresh lemon zest
  • ½ teaspoons sea salt
  • ¼ cup agave
  • Clementine Sorbet (recipe follows)
  • ¼ cup lavender syrup, for garnish (recipe follows)
  • Sprinkling of fresh lavender flowers for garnish
Clementine Sorbet Serves: makes 3 cups sorbet Prep time: 10 minutes Cook time: freeze 6 hours to overnight Shelf Life: will keep for months frozen
  • 1 cup coconut meat or ¾ cups soaked cashews
  • 1 cup clementine juice
  • 3 whole Clementines, peeled
  • ¼ c agave syrup
  • Pinch of sea salt
  • ½ t fresh nutmeg shavings
Lavender Syrup
  • ¼ cup dried lavender flowers
  • 3 cups water
  • 1/2 cup agave


For the Coconut Tartlet:

  1. In a food processor, process the macadamia nuts until finely ground to a meal, pour into mixing bowl and set aside.
  2. In separate batch, place the shredded coconut, lemon zest, and salt and begin to pulse while pouring in agave slowly until mixture forms a ball and begins to bind and is fully blended.
  3. Add coconut sweet mixture to the macadamia meal. Mix thoroughly, and be sure that you can form a ball. This is the consistency you are looking for, it also should not be too wet, if it is you may have blended it too much and may need to add more coconut, If it is too dry and you did not blend enough you may need to blend a bit more or add a touch more agave.
  4. Line a 3-inch tartlet shell with plastic wrap. Press 2+ tablespoons coconut crust mixture into each, press firmly around the sides and flutes if using fluted molds. Use palm to press firm.
  5. Pop out of mold, and place on tray. Chill in freezer for about 10 minutes to firm up before serving.
  6. To serve: Please 3 tart shells on each plate, using a 1 ounce scoop, scoop Clementine sorbet on each (see recipe below).
  7. Garnish on top of the sorbet with nice long strands of citrus zest. Finish the plate with lavender syrup (see recipe below) and sprinkled fresh lavender flowers and/or Clementine segments.

For the Clementine Sorbet:

  1. In high-speed blender, blend all ingredients until smooth.
  2. There are two ways to proceed to make the sorbet. Either chefy style, or quick and easy.
  3. For the chefy style, pour in your choice of sorbet maker, (Paco Jet being my personal favorite), and follow manufacturers instruction.
  4. Or make it quick and easy-style by lining a square container with plastic wrap, pour in blended mixture and continue to freeze overnight. Pop frozen block out the following day, slice in strips and put through a gear juicer using the solid plate for a delicious sorbet!

For the Lavender Syrup:

  1. Steep lavender flowers in 3 cups of water hot water, for about 15 minutes. Strain flowers and discard, adding the liquid to a pot you will be using to reduce.
  2. On medium heat, mix in the agave to the lavender tea and continue to simmer for about 15 minutes, or until it is reduced by half.
  3. Chill the broth before serving. If you would like more of a syrup, reduce until the mixture coats a spoon, about ¾ reduced, chill and drizzle.


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