Mini Fruit Tarts
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The creamy center and crunchy base of these tarts along with the fresh fruit on top are an absolute sensation for the tastebuds!
Mini Fruit Tarts
Tessa
Rated 5.0 stars by 1 users
Category
Desserts & Treats
Author:
Tessa
Servings
9
Prep Time
30 minutes
Cook Time
10 minutes
The creamy center and crunchy base of these tarts along with the fresh fruit on top are an absolute sensation for the tastebuds!
Ingredients
-
2 eggs
- 4 tbsp butter or coconut oil melted (save some to grease the muffin tray)
- 3 tbsp Changing Habits Rapadura Sugar
- 1 tsp vanilla essence
- 1 & 1/2 cups blanched almond meal
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- pinch Changing Habits Seaweed Salt
Filling
-
1 & 1/2 tbsp Changing Habits Gelatin with 2 tbsp water
- 1/3 cup coconut cream
- 1/2 papaya or 1 mango (peeled and seeds removed)
- 2 tbsp maple syrup
- 1 & 1/2 tsp vanilla essence
Fruit
-
1 cup strawberries sliced
- 1/2 cup blueberries
- 2 kiwi fruit sliced
Directions
Base
- Preheat oven to 160 degrees Celsius.
Line or grease the muffin tray (this should make approximately 8).
Whisk the egg and melted butter (or coconut oil) in a medium sized bowl.
Slowly mix in the rest of the base ingredients until a dough like consistency has formed.
Sprinkle some almond meal on a sheet of baking paper and knead the dough. Place another piece of baking paper on top of the dough and roll with a rolling pin.
Use a cookie cutter (or a small bowl) to cut circles out of the dough and roll with a rolling pin again until it reaches a size that fits in the muffin tray. Repeat with the rest of the mixture.
Bake for 10-15 minutes or until the dough begins to brown. Set aside to cool.
Filling
- Bloom the Gelatin by covering it with water in a small bowl. Set aside for 5 minutes.
Place the Papaya or mango, coconut cream maple syrup and vanilla in a blender or food processor. Blitz until smooth.
Transfer mixture into a small pot over a medium heat. Stir through the gelatin and continue to stir until the Gelatin has completely dissolved.
Spoon the filling mixture into the bases and place in the refrigerator for 1-2 hours.
Top
- Place little bits of each of the fruit and berries on top of each tart.
Enjoy!
