Mini Fruit Tarts: Paleo, AIP, Low Fodmap
Prep time
Cook time
Total time
Mini Fruit Tarts are pretty as a picture and perfect for a celebration table. Gluten, dairy and egg free, the pastry cream is made with coconut milk and gelatin.
Serves: 8
  • ½ cup cassava flour
  • ½ cup finely shredded coconut
  • 1 tablespoon muscovado sugar
  • 2 tablespoons soft coconut oil
  • 2 tablespoon water + 1 tablespoon water
  • 2 sheets of gelatin (or 2 teaspoons) + ¼ sheet (1/4 teaspoon)
  • ¾ cup coconut milk
  • 2 teaspoons maple syrup
  • ⅛ teaspoon tumeric
  • ½ banana
  • ½ kiwi
  • 2 strawberries
  1. Preheat the oven to 180°C/350°F, and line 8 mini tart tins with paper cases.
  2. Place the cassava flour, shredded coconut, muscovado sugar and coconut oil into a bowl and rub between your fingers until it resembles crumbs. Add 2 tablespoons water and mix until it forms a ball. Form 8 balls.
  3. To form the pastry cases, break a small piece of dough from one of the balls and press this into the base of a tart tin. Roll the remainder of the dough into a sausage shape, and press it around the sides of the tin. Be sure to seal the base well, press the dough all the way up to the top edge, and press firmly into the sides of the mould.
  4. Bake the tart cases for 20 minutes and allow to cool completely,
  5. When cool, slide a toothpick between the paper lining and the tin and remove the cases. Gently peel away the paper lining from the pastry, and then pop it all back into the metal tins as before. This will make the handling easier later. Place the tart cases into the fridge to become cold.
  6. Place the 2 sheets/2 teasapoons of gelatin in a small saucepan with just enough coconut milk to cover. Over a very gentle heat, stir continuously until the gelatin has dissolved. Slowly add half of the coconut milk, the maple syrup and the tumeric, stirring continuosly until the gelatin is well amalgamated and the pale yellow stain from the tumeric is uniform. Pour into a small jug, add the remaining coconut milk and stir well, Refrigerate until the cream is just starting to set. Stir well again, and then pour the gelatin cream into each pastry case, stopping just before reaching the rim. Pop them straight back into the fridge again.
  7. Prepare the fruit. Peel the banana and the kiwi. Slice 8 thin discs from the banana. Slice 4 thin discs from the kiwi, and cut each in half. Rinse the strawberries, remove the leaves, and cut them lengthwise into quarters. Using a sharp knife, make 2 slits from just below the top of the strawberry down to the base. Press down lightly with your finger to open the berry.
  8. When the gelatin cream has set, arrange the fruit onto the surface.
  9. Place the remaining gelatin into a small pan. Add one tablesppon of water, and stir over a very gentle heat so as to dissolve the gelatin. Using a pastry brush, paint the fruit with the gelatin glaze. Refrigerate for another 15 minutes to set the glaze, then serve immedietely and devour.
Recipe by Paleomantic at