Mini Berry Tarts (Paleo, Gluten Free + Vegan)

Mini Berry Tarts (Paleo, Gluten Free + Vegan) might be just the hor d'oeuvre you are searching for. This recipe serves 24 and costs 48 cents per serving. One portion of this dish contains roughly 1g of protein, 9g of fat, and a total of 109 calories. This recipe is liked by 5628 foodies and cooks. If you have berries, coconut cream, kosher salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Bakerita. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 13%. Similar recipes include No-Bake Lemon Tarts (Gluten Free, Paleo + Vegan), No-Bake Lime Tarts (Gluten Free, Paleo + Vegan), and No Bake Strawberry Lemonade Tarts (Gluten Free, Paleo + Vegan).

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 10 minutes

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Ingredients:

1 cup fresh mixed berries

1 cup coconut cream, chilled (see notes)

1 cup (112 grams) coconut flour

½ cup coconut oil, solid

¼ teaspoon kosher salt

¼ cup maple syrup

2 tablespoons maple syrup

1 teaspoon vanilla extract

Equipment:

mini muffin tray

oven

bowl

stand mixer

hand mixer

muffin tray

toothpicks

knife

whisk

Cooking instruction summary:

Preheat the oven to 350F. Lightly grease a 24-cavity mini muffin pan with coconut oil.Combine coconut flour and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you're mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren't any lumps.Divide the dough between the 24 mini muffin cavities and press up the sides. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.In a stand mixer fitted with a whisk attachment (or a hand mixer), beat the chilled coconut cream with the maple syrup and vanilla extract until smooth and creamy, 1-2 minutes.Add a scoop of whipped coconut cream to each cooled shortbread cup and top with fresh berries. Serve immediately.

 

Step by step:


1. Preheat the oven to 350F. Lightly grease a 24-cavity mini muffin pan with coconut oil.

2. Combine coconut flour and salt in a bowl.

3. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you're mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren't any lumps.Divide the dough between the 24 mini muffin cavities and press up the sides.

4. Bake for 9-11 minutes, or until golden brown around the edges.

5. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.In a stand mixer fitted with a whisk attachment (or a hand mixer), beat the chilled coconut cream with the maple syrup and vanilla extract until smooth and creamy, 1-2 minutes.

6. Add a scoop of whipped coconut cream to each cooled shortbread cup and top with fresh berries.

7. Serve immediately.


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