Paleo mini tarts with a flaky almond flour crust, a creamy custard filling, and fresh berries.
These are the perfect 4th of July treats to devour at your holiday picnic! They are dairy-free, grain-free, paleo, and extremely delicious! Imagine this: a mini pie filled with a rich custard, and topped with refreshing berries. Now, who can say no to that?
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Fireworks Tarts
- Yield: 6 1x
Ingredients
Scale
For the Paleo Tart Crust
- 2 cups blanched almond flour or almond meal
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil
- 1 egg
For the Filling
- 1/2 cup raw cashews
- 3 Tbs full-fat coconut milk
- 1 tsp pure vanilla extract
- 2 tsp raw honey
- 1 tsp lemon juice (I use Santa Cruise Organic, but you can also use it fresh from a lemon.)
- Red and blue fresh berries for topping (I used blueberries and strawberries.)
Instructions
For the Crust
- Place the flour, salt, oil, and the egg in a food processor, and pulse until mixture forms a ball.
- Using your fingers, press the dough into a Whoopie pie pan, or a mini tart pan. Note: I recommend pressing the dough slightly above the sides of the Whoopie pie cups, for easier removal. The dough should yield 6 mini tart crusts.
- Bake the crusts at 350° for 8-11 minutes, until slightly crispy around the edges.
- Let them cool for 15 minutes, then remove them from the pan, and onto a plate.
For the Filling
- Soak the cashews in a bowl of water for 15-20 minutes to soften them, then discard the water.
- Place the cashews, coconut milk, vanilla, honey, and lemon juice in a food processor, and pulse until a creamy consistency forms, and there are no lumps or chunks left.
- Note: it may take a few minutes of pulsing to get the creaminess to form, but be patient.
- Scoop the “cream” into a small bowl, and refrigerate for 15 minutes.
To Finish Up
- Place 1 dollop of the “cream” into each mini tart.
- Top with red and blue berries.
- Serve the tarts and exclaim,”Happy Fourth of July!!!”.
