Dairy-Free Mini Fruit Tarts
Delight your taste buds with these colorful and irresistible Dairy-Free Mini Fruit Tarts, a healthier twist on a classic dessert. Featuring a buttery almond flour crust sweetened with maple syrup, these mini tarts are filled with a luscious coconut milk custard, thickened to creamy perfection and lightly flavored with vanilla and agave nectar. Topped with a vibrant assortment of fresh fruits like strawberries, blueberries, and kiwi, these tarts are not only delicious but visually stunning. Perfect for those seeking a dairy-free treat, these individual desserts are easy to make in a muffin tin and require just 20 minutes of prep time. Serve them chilled for a refreshing, guilt-free indulgence that's ideal for parties, picnics, or special occasions.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut oil
- 0.25 cup Maple syrup
- 0.25 teaspoon Salt
- 1 can (14 oz) Canned coconut milk
- 2 tablespoons Cornstarch
- 2 teaspoons Vanilla extract
- 3 tablespoons Agave nectar
- 1.5 cups Mixed fresh fruit (e.g., strawberries, blueberries, kiwi)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together almond flour, coconut oil, maple syrup, and salt until a dough forms.
Divide the dough evenly into a 12-cup muffin tin, pressing each portion firmly to form a tart shell.
Bake the tart shells for 10-12 minutes or until lightly golden. Remove from the oven and let them cool in the tin.
For the filling, whisk together the coconut milk, cornstarch, vanilla extract, and agave nectar in a small saucepan over medium heat.
Cook the mixture, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes.
Once thickened, remove from heat and allow it to cool slightly.
Fill the cooled tart shells with the coconut milk filling by spooning it evenly into each shell.
Top each tart with a mix of fresh fruit, arranging the slices decoratively.
Place the tarts in the refrigerator to chill for at least 30 minutes before serving.
Carefully remove the tarts from the muffin tin and serve chilled.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 134.7 g | 674% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 147.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
