Imagine biting into a delicate, perfectly crafted mini fruit tart that's not only incredibly delicious but also surprisingly healthy! These mini fruit tarts are about to revolutionize your dessert game, offering a guilt-free indulgence that looks like a gourmet treat but is surprisingly simple to make. With a nutty almond flour crust, creamy vanilla pastry cream, and a vibrant array of fresh fruits, these bite-sized delights are perfect for health-conscious foodies, weekend bakers, and anyone looking to impress their friends and family with a show-stopping dessert.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 mini tarts
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 batch healthier vanilla pastry cream
- Assorted fresh fruits (strawberries, blueberries, kiwi)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 12-cup mini tart pan by lightly greasing each cavity with coconut oil or using non-stick spray.
- In a medium mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Mix thoroughly until the ingredients form a cohesive, slightly crumbly dough.
- Divide the dough evenly among the 12 tart pan cavities. Use your fingers to press the mixture firmly and evenly across the bottom and up the sides of each cavity, creating a thin, uniform crust.
- Place the tart pan in the preheated oven and bake for 10-12 minutes, or until the edges of the crusts turn golden brown. Remove from oven and let cool completely at room temperature.
- While crusts are cooling, prepare the vanilla pastry cream according to the recipe instructions. Once prepared, refrigerate to chill and set.
- Carefully remove the cooled tart shells from the pan by gently pressing the bottom of each cavity.
- Spoon the chilled vanilla pastry cream into each tart shell, filling them about 2/3 full.
- Wash and prepare the fresh fruits by slicing strawberries, peeling and cutting kiwi, and keeping blueberries whole.
- Artfully arrange the fresh fruit on top of the pastry cream in each tart, creating an attractive and colorful presentation.
- Refrigerate the completed mini fruit tarts for at least 30 minutes before serving to allow the pastry cream to further set and flavors to meld.
- Serve chilled and enjoy these healthier, fruit-topped mini tarts as a light dessert or sweet snack.
Tips
- Ensure your coconut oil is melted but not hot when mixing the crust to achieve the right texture.
- Use a tart tamper or the back of a spoon to create an even crust in the mini tart pan.
- Let the tart shells cool completely before adding pastry cream to prevent soggy bottoms.
- For the freshest taste, prepare the tarts close to serving time and keep refrigerated.
- Get creative with fruit combinations - mix and match seasonal fruits for variety.
- If you're short on time, store-bought vanilla custard can be a quick substitute for homemade pastry cream.
- For a more decorative touch, use a piping bag to fill the tart shells with pastry cream.
- These mini tarts can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
