Gluten-Free & Vegan Mini Berry Tarts
These Mini Berry Tarts have a shortbread crust with coconut cream filling and fresh berries! These sweet dessert bites are gluten-free, nut-free, and vegan.
Mini desserts and berry recipes are some of my favorites around. This is the best of both world! These little berry bites are simply irresistible: they have a shortbread-style coconut flour crust, filled with fluffy coconut cream, and topped with fresh berries. They’re perfect for entertaining or making yourself a cute sweet treat when a craving hits.
You can use any berry, or really any fruit you love, in the center of these little tarts. The options are limitless, and they’re a must try if you ask me :) let’s get into it!
Why we love these berry tarts:
- Super quick and easy to make
- Only 7 ingredients
- Gluten-free, nut-free, and vegan
- Perfect for sharing!
- Great for gatherings
- Can make crust ahead of time
What you need to make mini berry tarts:
For the crust, you only need a few simple ingredients:
- Coconut Flour: this high-protein flour is super absorbent, so I wouldn’t recommend substituting it for anything else!
- Coconut Oil: use refined coconut oil if you don’t want these to taste overly coconutty!
- Maple Syrup: for sweetness. You can also use honey or agave nectar, but avoid replacing with a granulated sweetener since the liquid sweetener helps bind the crust.
- Salt: you always need salt!
For the filling:
- Coconut Cream: this can be bought on its own here or at Trader Joe’s. If you can’t find it locally, you can purchase regular full-fat coconut milk and place it in the fridge overnight. When you open the can, scrape off the thickened top layer and measure that. You should get about 1 cup of the thick coconut cream from a 14.5 oz. can.
- Maple Syrup: for added sweetness, you can increase or decrease the amount based on your taste. You can also use honey, agave, or powdered sugar here.
- Vanilla Extract: for extra flavor. Vanilla bean powder would be great here too, and would add some lovely vanilla bean flecks.
- Mixed Berries: you can use one or all of your favorite berries here!
Can I make these mini tarts ahead of time?
You can absolutely make the crust ahead of time, and you can make the cream filling ahead of time, but I recommend keeping them separate until you’re ready to serve so that the crust doesn’t get soggy.
When you’re ready to serve, fill the mini tart crusts with the cream and berries and serve fresh!
If you want to make the crusts well ahead of time, you can make them and freeze them in an airtight container. They’ll stay fresh like this for up to 5 days (they’ll be fresh for longer, but they’re best in this time period).
More delicious berry desserts you might enjoy:
- Gluten-Free Lemon Blueberry Scones
- Blueberry Crisp Tart with Oat Crumble
- Mixed Berry Crisp
- No-Bake Chocolate Raspberry Tart
- Vegan Berry Cornmeal Cake
Gluten-Free & Vegan Mini Berry Tarts
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
These Mini Berry Tarts have a shortbread crust with coconut cream filling and fresh berries! These sweet dessert bites are Paleo, gluten-free, and vegan.
For the crust
- 1 cup (112g) coconut flour
- ½ cup coconut oil, solid
- ¼ cup maple syrup
- ¼ teaspoon kosher salt
For the filling
- 1 cup coconut cream, chilled (see notes)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh mixed berries
- Preheat the oven to 350ºF. 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.
- Coconut cream can be bought at most grocery stores, I love the Thai Kitchen brand. If you can’t find it that way, you can purchase regular full-fat coconut milk and place it in the fridge overnight – when you open the can, scrape off the thickened top layer and measure that. You should get about 1 cup from a 14.5 oz. can.
Keywords: berry tart, mini tarts, mini berry tarts, coconut cream, vegan tarts
I love this website but this recipe did not work. The crust was ok, but the cream did not work out. I followed the instructions exactly and used the TJ coconut cream. The cream did not set it just separated and became grainy. I ended up serving the crusts topped with fruit compote.
Hi! Sorry to hear that – I unfortunately haven’t had a lot of luck with TJ’s coconut cream either, I need to update the note for this recipe. I prefer the Thai Kitchen brand as it tends to be more consistent. Hope they were still delicious with your adjustments!