I can’t wait for you to try this recipe for Grain-Free Mini Fruit Tarts! If you are on a special kind of diet, this recipe is compliant with a grain-free, gluten-free, dairy-free, nut-free, egg-free, soy-free, refined sugar-free, Paleo, and the AIP diet. Wow, and it’s so delicious too!
I went to the store today and couldn’t resist the collection of organic fresh fruit. My favorites were on display; raspberries, strawberries, and blueberries! I instinctually thought of either eating them as soon as I got home or make a fruit tart. I let the kids decide and they voted on a fruit tart, thus this recipe was made!
With little kids in the house, I favor individual size everything when it’s an option. Kids love getting their own kid-size versions! So, I used a mini muffin pan to make mini fruit tarts.
My kids watched as I made these asking when they would be ready at every step!
When the fruit tarts were done my husband also watched and waited to eat them as I took pictures of my creation for this post.
When he tasted them he said, “Mmm, this is the best thing you’ve ever made. It’s like a professional pastry. It was worth the wait.”
My husband is a foodie and that was a huge compliment coming from him!
My children enjoyed it too! My little girl kept saying it was her new favorite food.
I hope you enjoy the recipe as much as my family does!
The Best Grain-Free Mini Fruit Tarts
Makes 24 Mini Fruit Tarts
Crust Ingredients
- 1 cup cassava flour
- 1/2 cup arrowroot starch
- 2/3 cup palm shortening
- 1/2 teaspoon sea salt
- 1/4 cup ice-cold water
Filling Ingredients
- 1 can coconut milk
- 2 tablespoons honey or another sweetener of choice
- (optional, although this ingredient makes the filling pop with flavor) 1-2 drops lemon essential oil (the bottle must say Supplement Facts to add to food)
Instructions
- Chill the can of coconut milk and mixer hooks in the freezer for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- To make the crust, combine the dry ingredients in a bowl or mixer. Add in the palm shortening with your fingers or a fork. Last, add the ice-cold water to the bowl, and mix (now you can use a mixer) until dough forms.
- Add a quarter-size ball of dough to each well of a mini muffin pan. Using a mini tart shaper or similar, push down into the well to get the shape of a pie crust.
- Bake for 12 minutes.
- Make the filling after the crust has completely cooled. I have put the mini muffin pan in the refrigerator for 30 minutes to speed up the cooling process. Here’s a tip, the crust can be made ahead of time and stored in the refrigerator.
- To make the filling, take the can of coconut milk out of the freezer. Open the can and remove just the hard cream, and put into a bowl. Add the honey and lemon essential oil. Then, take the mixer hooks out of the freezer and combine the ingredients with a hand or stand mixer until it turns into a whipped cream.
- Add a dollop of cream filling to the well of each crust, and top with your favorite mix of fresh fruit. My favorites are fresh blueberries, strawberries, and raspberries.
- There will be extra cream filling that is great for dipping the fruit and fruit tarts into if you love extra filling like I do!
Links to the ingredients I use for this recipe can be found on my Favorites page.
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So cute and pretty! I actually have all the ingredients. Thanks for sharing!
Thank you! I love when I find a recipe and already have the ingredients too!
This look amazing! Perfect for spring! Love that it is grain free too!
Thank you! I’m glad you stopped by and hope you enjoy the recipe!
These look so yummy! I need to get fresh fruit, and then I am totally making this recipe!!