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
- 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
- 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)
- 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!