Patriotic Mini Fruit Tarts
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!
Servings: 6 servings
Calories: 437kcal
Cost: $7.68 or $1.28/serving
Ingredients
- ½ cup almond flour
- ½ cup coconut flour
- ½ cup coconut oil
- 1 tsp pure vanilla extract
- 2 tbsp pure maple syrup
Coconut Filling:
- 1 can coconut cream (chilled overnight)
- 3 tbsp pure maple syrup
- 1 tsp coconut extract
- 2 cups berries (for topping)
Instructions
- 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.
Video
Nutrition
Calories: 437kcal
