A few months ago I was asked to make mini fruit tarts for a friend’s baby shower. Being gluten free all the time, and dairy free as much as possible, I was so glad to be able to come up with a recipe fulfilling both those requirements! Topped with yummy fruit these are so perfect for any spring or summer holidays or events!
For the crust:
In a medium bowl whisk together the flour, baking powder, and salt. In the bowl of your mixer with the whisk attachment cream together the dairy free butter and sugar. Add in the coconut milk and vanilla. With the mixer on low, slowly add in the flour mixture. Increase speed to medium and beat for 1-2 minutes until dough comes together. Pat into a round disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Spray the tart pan, or pans, with non stick cooking spray. Remove dough from refrigerator and place between 2 pieces of plastic wrap. Roll out the dough until it is about 1/4 inch thick. Remove the top sheet of plastic wrap. Take a circle cutter, mine was just under 3 inches wide, and one at a time cut out the circles and place them in the tart pan.
Press the dough down in the tart pan and make the edges around the top circle as neat at you can.
Continue until all the dough is used up. Just re-roll the dough between the plastic wrap when needed. I think I got about 14-15 tarts. I do have two tart pans but if you don’t you can wait and bake the last few after the first batch is done, or just make 12. Then prick the bottom of the dough with a fork.
Bake the tarts for about 13 minutes and remove from the oven. After a few minutes take a knife and use it to gently remove the tarts from the pan and place on a cooling rack to cool completely.
While the crust is cooling, make the vanilla pudding.
For the pudding:
In a medium saucepan whisk together sugar, cornstarch, and salt. Turn on the heat to medium and whisk in the coconut milk and vanilla. Continue whisking until thick and bubbly, about 5 minutes. Remove from heat and spoon the warm pudding into the cooled mini tarts.
Cover with plastic wrap touching the pudding and refrigerate for at least 1 hour or overnight.
When you are ready to serve the tarts prepare the fruit and then top each mini tart with a strawberry, kiwi, blueberry, and a mandarin orange. Feel free to change up the fruit for the occasion or holiday. Just using blueberries and strawberries would be perfect for all the summer holidays coming up!
These were such a fun little dessert to have out at the baby shower!
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Here is your printable recipe!
- Tart Crust
- 1 cup plus 3 tablespoons gluten free 1 to 1 flour blend
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons dairy free butter, cold
- ⅓ cup sugar
- 4 tablespoons full fat coconut milk, I use from the can
- ½ teaspoon pure vanilla extract
- Vanilla Pudding
- ½ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 13.5 oz can full fat coconut milk
- 1 teaspoon pure vanilla extract
- Fruit Topping
- strawberries, cut up
- kiwis, cut up
- blueberries
- 1 small can of mandarin oranges, drained
- (or any fruit to go with the holiday or occasion)
- In a medium bowl whisk together the flour, baking powder, and salt.
- In the bowl of your mixer with the whisk attachment cream together the dairy free butter and sugar. Add in the coconut milk and vanilla. With the mixer on low, slowly add in the flour mixture. Increase speed to medium and beat for 1-2 minutes until dough comes together. Pat into a round disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Spray the tart pan, or pans, with non stick cooking spray.
- Remove dough from refrigerator and place between 2 pieces of plastic wrap. Roll out the dough until it is about ¼ inch thick.
- Remove the top sheet of plastic wrap. Take a circle cutter, mine was just under 3 inches wide, and one at a time cut out the circles and place them in the tart pan.
- Press the dough down in the tart pan and make the edges around the top circle as neat at you can.
- Continue until all the dough is used up. Just re-roll the dough between the plastic wrap when needed. I think I got about 14-15 tarts. I do have two tart pans but if you don't you can wait and bake the last few after the first batch is done, or just make 12.
- Then prick the bottom of the dough with a fork.
- Bake the tarts for about 13 minutes and remove from the oven. After a few minutes take a knife and use it to gently remove the tarts from the pan and place on a cooling rack to cool completely.
- While the crust is cooling, make the vanilla pudding.
- In a medium saucepan whisk together sugar, cornstarch, and salt. Turn on the heat to medium and whisk in the coconut milk and vanilla. Continue whisking until thick and bubbly, about 5 minutes.
- Remove from heat and spoon the warm pudding into the cooled mini tarts.
- Cover with plastic wrap touching the pudding and refrigerate for at least 1 hour or overnight.
- When you are ready to serve the tarts prepare the fruit and then top each mini tart with a strawberry, kiwi, blueberry, and a mandarin orange. Feel free to change up the fruit for the occasion or holiday.
GLUTEN AND DAIRY FREE MINI FRUIT TARTS
perfect for all your spring and summer parties!
K (Sunshiney Days) says
Those look so yummy!!
Jen says
Thank you so much! 🙂
pamela says
These look like something out of a bakery! Pinned!!
Jen says
Aww thank you for the sweet comment! I hope you will give them a try! 🙂
tarahlynn says
Thanks for sharing with us I’ll be featuring you on my blog, Facebook and Intsagram when the next To Grandma’s house we go link party starts!
Jen says
Thank you so much for the feature!!
Miz Helen says
Your Mini Fruit Tarts look delicious! Thanks so much for sharing with us at Full Plate Thursday and please come back soon!
Miz Helen
Jen says
Thank you so much!