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 Paleo, gluten-free, and vegan.

Course Dessert

Cuisine American

Keyword berry tart, coconut cream, mini berry tarts, mini tarts, vegan tarts

Prep Time 20

Cook Time 10

Total Time 30

Servings mini tarts

Author Rachel Conners

Equipment

Mini Muffin Pan

Ingredients

For the crust

1 cup (112g) coconut flour
½ cup (200g) coconut oil solid
¼ cup maple syrup
¼ teaspoon kosher salt

For the filling

~1 cup prepared coconut whipped cream, like Cocowhip OR
1 cup coconut cream chilled (see notes)
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 cup fresh mixed berries

Instructions

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.
1 cup (112g) coconut flour, ½ cup (200g) coconut oil, ¼ teaspoon kosher salt, ¼ cup maple syrup
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. You can also use a prepared coconut whipped cream, like Cocowhip, instead.
1 cup coconut cream, 2 tablespoons maple syrup, 1 teaspoon vanilla extract
Add a scoop of whipped coconut cream to each cooled shortbread cup and top with fresh berries. Serve immediately.
1 cup fresh mixed berries

Notes

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.