Before I start raving about these ridiculously delicious and adorable tarts, first let me tell you about the inspiration behind this recipe. Laurel, from Sweet Laurel Bakery, is one of the loveliest ladies I’ve met through the blogging world, and she’s just as sweet as her company name. Her site has become my go-to place when I’m looking for a new dessert recipe that will satisfy my sweet tooth (and won’t counteract the pilates workout that I just finished). Laurel’s company is incredible… she makes the most beautiful, delicious cakes from whole, unrefined ingredients – everything is grain-free, dairy-free, and refined-sugar free. Lucky for us, she also shares tons of these incredible recipes on her blog! When I saw her Summer Berry Tart, I ran straight into the kitchen to whip up a batch of mini tarts for a dinner party I was hosting that night. (Obviously had to add a little bit of chocolate in there!) They were a huge hit, and after polishing them off, everyone was shocked to hear about the simple and pure ingredients. Thank you, Laurel, for helping me sweeten up my kitchen in the healthiest way possible, and for sharing this recipe with us today!
Recipe adapted from Sweet Laurel Bakery
Ingredients
For the tart crust:
2 cups almond flour + 2 tablespoons
1/2 tsp pink salt
1 tbsp 100% maple syrup
2 tbsp coconut oil
1 egg
For the filling:
1 can coconut milk, refrigerated overnight
1 tbsp 100% maple syrup
1/2 tablespoon vanilla extract
Topping:
1 cup strawberries – thinly sliced
1/2 cup dairy free chocolate chips
1 tsp coconut oil
Recipe yields 12 mini tarts.
Note: Laurel’s original recipe is for a 9 inch tart. If you prefer to do a large tart, just double
the coconut cream ingredients
Instructions
Start with the tart crust.
1. Preheat oven 350. Lightly grease mini tart pan with coconut oil.
2. Place flour and salt in food processor. Pulse briefly.
3. Add coconut oil, maple syrup, and egg and pulse until mixture forms a ball.
4. Press the dough evenly into the mini tart molds.
5. Bake for about 10 minutes. Remove from oven and allow to cool slightly.
Now the chocolate layer.
6. While the crusts cool, melt the chocolate chips with 1 tsp coconut oil in either a
double-boiler or in the microwave.
7. Spoon 1 tsp or so of melted chocolate on top of each crust, then place the chocolatey crusts in the
fridge for about 10 minutes so it can harden slightly.
Now the whipped coconut cream.
8. While cooling the tarts, prepare the whipped coconut cream. Remove coconut milk can from the fridge.
The coconut cream will have separated from the coconut water. Pour out the water (or save for
smoothies), and spoon the cream into a stand mixer bowl. Beat the coconut cream on high
speed until soft peaks form. Slowly stir in the maple syrup and vanilla extract.
Assemble!
9. Finally, remove crusts from the fridge, spoon whipped coconut cream on top, and add sliced strawberries.
If you’re feeling festive – add a drizzle of chocolate on top.
10. Refrigerate until ready to serve. Enjoy!
Do you guys remember this recent post about whipped coconut cream? It’s become a staple in my kitchen and is the easiest dairy-free treat to “whip” up. I’ve been loving it with all of the sweet summer fruits and I’m so glad that Laurel enlightened me about using it as a filling for tarts.
I know this recipe may look like a lot of effort, but let me assure you, you can make these tarts in under 30 minutes and impress all of your friends with how cute and gourmet they look. One last side note – my healthy husband, who is typically uninterested in desserts, ate 5 of these tarts in one sitting. The next day, I just had to make another batch because we loved them so much. I know you will too!
Have a sweet week!
