With their coconut pastry base filled with pastry cream and topped with glazed fruit, these Mini Fruit Tarts are little wonders. All the more so because they’re dairy free, gluten free and egg free. Which means they’re AIP compliant and allergy friendly. They’re pretty as a picture, and perfect for a celebration spread.
Mini Fruit Tarts for Every Celebration – Gluten Free, Egg Free, Dairy Free
Looking for the recipe? Scroll down.
An arrangement of Mini Fruit Tarts is truly a beautiful thing. Amongst all the other things on the table, the fresh fruit shines brightly, and their mignon proportion promises bite-sized delight. The anticipated contrast of flavours and textures is pure temptation. The biscuity pastry case compliments the delicate pastry cream, which is then woken up with the fruit, both tart and sweet. Visually captivating, they’ll play the role of the centrepiece – but not for long. Way too seductive, they’ll disappear in an instant.
The Challenge of AIP Baking
Lets face it, it’s not easy baking pastries, cakes and tarts without traditional ingredients. Wheat flour and refined sugar impart nuances of flavour that can’t be replicated. The chemical capacity of eggs to emulsify, bind and rise is miraculous. Cream, butter and milk add decadence and elegance to baked sweets and treats. On a healing diet, one could feel deprived. The journey can be arduous, especially around celebration times. The only thing to do, then, is to stride forward gallantly, straight into the foe, heads held high with all the attributes of a person committed to personal growth.
We’ll take a couple of cups of curiosity, a tablespoon of perserverance, and a dash of courage. We’ll mix them together with a fat chunk of creativity, and add just enough humour for it all to come together. We’ll knead it and roll it and form it through our willingness, intelligence and self compassion. And then we’ll bake it with all our love.
Celebration time, friends? We’ll come up with a treat, too right we will!
More Beautiful Desserts
Citrus and Coconut Poppyseed Cake – A winning recipe that’s gorgeous as a dessert, and wonderful packed in a tin to take with you on holiday.
Homemade Baci, Italian Choc Hazelnut Kisses – Lovely to serve after dinner.
Strawberry Shortcake – An easy classic, always appreciated.
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Best Wishes, Good Health, Live Joyfully
- 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
- Preheat the oven to 180°C/350°F, and line 8 mini tart tins with paper cases.
- 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.
- 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.
- Bake the tart cases for 20 minutes and allow to cool completely,
- 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.
- 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.
- 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.
- When the gelatin cream has set, arrange the fruit onto the surface.
- 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.
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