Mini Fruit Tarts
Mini Fruit Tarts
Tessa
9
30 minutes
10 minutes
Desserts & Treats
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
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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
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1 cup strawberries sliced
- 1/2 cup blueberries
- 2 kiwi fruit sliced
Directions
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- 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.
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- 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.
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- Place little bits of each of the fruit and berries on top of each tart.
Enjoy!
