Mini fruit tarts make the perfect dessert for the 4th of July! This tartlet dessert is made with coconut cream and is totally gluten-free, too!
Fourth of July is one of my favorite holidays! It’s hot, sunny, and there are always so many fun things to do!
In honor of our amazing American holiday, I’ve put together a patriotic dessert perfect for this weekend!
These patriotic mini fruit tarts are going to be your new favorite dessert! Not only are they easy and simple, but they’re also made with whole foods and minimally processed ingredients. Plus, they’re dairy-free, gluten-free, and vegan, so they’re a great dessert for just about everyone!
As a bonus, they’re decorated to look like American flags, using my favorite summer produce – fresh berries! These tartlets are refreshing, creamy, and way too easy to make!
What does it taste like?
These coconut cream fruit tarts are sweet, creamy, and full of flavor like coconut, vanilla, and fresh berries of course!
Starting with the gluten-free, dense tartlet crust, then filled with sweet and creamy whipped coconut cream, and topped with fresh summer strawberries and blueberries, you really can’t go wrong with these mini fruit tarts!
Almond flour – A lower carb, high fiber flour that is perfect for making these coconut tartlets as healthy as possible!
Coconut flour – A flour with a finer texture than other gluten-free flours. This one gives the tartlets and the crust a fluffier texture.
Coconut oil – A healthier, plant-based oil that is semi-solid at room temperature. It’s a great alternative to other liquid oils in this recipe because it helps keep the crust together.
Pure vanilla extract – Just an added flavor to make the crust that much more delicious!
Pure maple syrup – The only sweetener in this recipe! A natural, whole foods sugar that makes the crust and the filling taste like dessert! Don’t worry though, the maple syrup is mild so you don’t taste any maple in these mini fruit tarts!
Coconut cream – The main ingredient for these tartlets, coconut cream is essential in this recipe! Whip it up for a few minutes to make a super creamy and delicious coconut tart filling!
Coconut extract – For extra flavor, I like to add coconut extract to the filling! It’s optional but so tasty and makes for the most delicious coconut tartlets.
Berries – Strawberries and blueberries are the best for making these mini fruit tarts look like American flags, which are perfect for the Fourth of July. If you’re making these for another occasion, you can just sprinkle berries randomly on top of the filling!
Flour – You can use a different type of gluten-free flour like oat flour or rice flour. You can even use all almond flour instead of using coconut flour at all, it just may have a slightly different texture. You may want to experiment with different flour ahead of time and make sure the dough sticks together and is easy to form into a dough ball.
Coconut oil – Vegan butter or regular butter will work just fine in this coconut tartlet recipe if you don’t have coconut oil on hand.
Maple syrup – Any other liquid sweetener will work, such as honey or agave. I chose maple syrup because it has a mild flavor and we always have some on hand.
Coconut cream – If you don’t have coconut cream, you can use whipping cream and whip it into stiff peaks. However, it will have a slightly more fluffy texture than if you made it with solid coconut cream.
Berries – You can pretty much use any type of fruit you want on these mini fruit tarts, including raspberries, blackberries, sliced kiwi, mango, pineapple, peaches, mandarin oranges, apricots, and nectarines. You can even add fresh mint or coconut shreds, too!
- Combine almond flour, coconut flour, coconut oil, vanilla extract, and maple syrup in a large bowl. Mix and knead together until a solid ball of dough is formed and there are no lumps of coconut oil remaining.
- Divide the dough into 6 even portions, and press into 6 greased ramekins, making sure to press the dough up the sides. Bake in the preheated oven for 12-13 minutes.
- Once the crust is done baking, allow to cool for about 5 minutes in the fridge.
- Meanwhile, make the coconut filling. Whip the chilled coconut cream for 2-3 minutes until fluffy using a stand mixer with the whisk attachment or by using a hand mixer. Make sure to use only the solid coconut cream, discard or save the excess liquid from the can. Add the remaining maple syrup and coconut extract to the whipped coconut cream and whisk until well combined. Set aside.
- Once cooled, divide the filling into each of the 6 tarts. To decorate the mini fruit tarts, top with 6 blueberries in each left upper corner (pictured above).
- Slice up strawberries and arrange them like the stripes on the American flag. Serve immediately or store for up to 2 days.
Tips & FAQ
Pie’s typically have a flakier, thinner crust and often have crust on top of the filling. A tart or mini tart always has the filling exposed, and often has a thicker, more dense crust than a pie.
Yes, you can! In fact, you can make the crusts up to 3 days ahead, and the filling 3-4 hours ahead of time! Make sure to refrigerate the filling if you make it ahead of time, otherwise, it won’t be as solid or fluffy. You can also completely finish and decorate the mini fruit tarts and save them for up 2 days. Just make sure to cover them in plastic wrap and store them in the refrigerator.
I would recommend buying ramekins for this recipe because the crust is really difficult to pop out individually. It’s easier to just serve these fruit tartlets in the ramekins. Grab a set of 6 here on Amazon!
Trader Joe’s sells cans of coconut cream, and they’re blue so you can’t miss them! You can also refrigerate a couple of cans of full-fat coconut milk, and scoop the coconut cream off the top as well! You’ll need about 1 1/4 cup of coconut cream for this recipe.
If you can’t find coconut cream in stores, it’s also sold on Amazon here!
These patriotic coconut tarts are made with whole, natural, and minimally processed ingredients! They’re sweetened naturally and are gluten-free, vegan, and dairy-free, too!
The majority of the calories come from coconut cream, which is naturally very high in fat. However, this recipe is low sodium, relatively low in carbohydrates, and high in fiber!
Overall, these make a fun and healthy Fourth of July dessert!
Total nutritional content per serving is:
- Calories: 437 calories
- Protein: 4 grams
- Sodium: 35 mg
- Carbohydrates: 25 grams
- Fiber: 5 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
This is what I personally paid to make this recipe:
- ½ cup almond flour (bought in bulk): $0.41
- ½ cup coconut flour (bought in bulk): $0.42
- ½ cup coconut oil: $1.48
- 1 tsp pure vanilla extract: $0.25
- 2 tbsp pure maple syrup: $0.38
- 1 can coconut cream: $2.29
- 3 tbsp pure maple syrup: $0.57
- 1 tsp coconut extract: $0.29
- 1 1/2 cup berries: $1.59
Total for 6 servings comes out to be around $7.68 or roughly $1.28 per serving!
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Patriotic Mini Fruit Tarts
- ½ cup almond flour
- ½ cup coconut flour
- ½ cup coconut oil
- 1 tsp pure vanilla extract
- 2 tbsp pure maple syrup
- 1 can coconut cream (chilled overnight)
- 3 tbsp pure maple syrup
- 1 tsp coconut extract
- 2 cups berries (for topping)
- Preheat oven to 350°. Combine almond flour, coconut flour, coconut oil, vanilla extract, and 2 tbsp maple syrup in a large bowl. Mix and knead together until a solid ball of dough is formed and there are no lumps of coconut oil remaining.
- Divide the dough into 6 even portions, and press into 6 greased ramekins, making sure to press the dough up the sides. Bake in preheated oven for 12-13 minutes.
- Meanwhile, make the coconut filling. Whip the chilled coconut cream for 2-3 minutes until fluffy using a stand mixer with the whisk attachment or by using a hand mixer. Make sure to use only the solid coconut cream, discard or save the excess liquid from the can.
- Add the 3 tbsp maple syrup and coconut extract to the whipped coconut cream and whisk until well combined. Set aside.
- Once the crust is done baking, allow to cool about 5 minutes in the fridge. Once cooled, divide the filling into each of the 6 tarts. Top with berries, arranging in an American flag design. Serve within 2 days.
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With Fourth of July right around the corner, these patriotic mini fruit tarts are sure to be a hit for your American holiday celebration!