1 1/2 cup (375 mL) sweetened shredded coconut
1 tbsp (15 mL) sweet rice flour
1/4 tsp (1 mL) salt
1 tsp (5 mL) pure vanilla extract
2 tbsp (30 mL) unsalted butter, melted
1/4 cup (50 mL) whipped topping (Cool Whip, for example)
1 tsp (5 mL) almond extract
1/4 cup (50 mL) mascarpone cheese or cream cheese alternative, softened
1 cup (250 mL) fresh seasonal fruit
1/2 cup (125 mL) apple jelly
Position rack in centre of oven. Generously grease 4 nonstick mini springform pans and place on a baking sheet.
In a large bowl, toss coconut with rice flour and salt until blended. Add vanilla and butter and toss until coconut is coated. Press mixture evenly into pans. Bake at 325ºF (160ºC) until coconut is lightly browned, about 30 minutes, rotating baking sheet halfway through. Cool completely on a wire rack.
In a medium bowl, combine whipped topping and almond extract. Fold in mascarpone. Evenly fill the tart shells with the cheese mixture. Arrange fruit on top.
In a small saucepan, melt apple jelly and pour evenly over tarts. Let tarts stand at room temperature until jelly firms up, about 30 minutes, before removing the sides of the springform pans. Serve at room temperature.