Tart shells

1. Preheat oven to 180 degrees.
2. Lightly grease a mini muffin tray. You may wish to use a silicone form. This will be easier to remove the tarts from.
3. Place all tart shell ingredients into tmx bowl.
4. Blitz on speed 5 for 30 seconds or until a dough forms. Sometimes it takes slightly longer depending on butter temperature.
5. Alternatively, use a food processor to form the dough if you do not have a tmx. Process on high until a dough forms.
6. Press a small ball of dough into each muffin hole. It only needs to be a few millimeters in thickness.
7. Bake until golden brown. This will be about 10 minutes but watch them throughout the baking process.
8. You may need to use the back of a spoon just to push the shell back into shape if it puffs up too much during baking. I only had to with one or two shells.
9. Allow to cool completely and remove from tray. You may need to use a knife to release the tart from the tin.

Crumb

1. Whilst the shells are cooking, place the almonds and coconut onto an oven tray and bake until slightly toasted.
2. Once toasted, place into tmx bowl and turbo once very quickly to break up the crumb slightly.
3. Alternatively, use a food processor to form the crumb if you do not have a tmx.

Apples

1. Place all ingredients into bowl.
2. Cook on 100 degrees, reverse, spoon soft for 2 minutes. If you want them softer you can cook for an extra few minutes. See note.
3. Alternatively, place the apples into a microwave dish with lid and steam for 2 minutes.

Assembly

1. Place a little apple filling into each shell and sprinkle with some of the crumb.
2. Serve warm or cold with a drizzle of cream.