Gluten Free and Vegan Fruit Tarts




Welcome the season with something sweet and satisfying. The fact that these gluten-free, vegan tarts are filled with healthy ingredients is just a perk to an already perfect dessert!

As another March finishes up, that means another Easter! The snow is melting, the days are becoming sunnier, and green is pushing out of the soil and greeting the season. We want to welcome the season, too! So we created this luscious vegan and gluten free fruit tart. Your friends and family won’t even know that it’s healthy and guilt free! This recipe comes together very easily. The filling is great to make as a pudding on its own or to save for further use.

These individual fruit tarts are the perfect way to celebrate the coming of spring. This vegan custard is zesty from the lemons and sweet from the touch of maple. Unlike other pastry dough that takes hours to rise and set because of yeast, this one only takes 15 minutes from start to finish. This recipe used mini tart pans but no sweat, you can also use extra-large muffin tins to get the same effect. You can use an assortment of fruit for the top from strawberries, kiwis, mangoes, or whatever fruit is in season where you live. Make this tart your masterpiece, and decorate it as you please!

Apricot preserves can be found at your local supermarket. It is a great way to add a sweet glaze to your tarts. Apricot preserves have a tartness yet an after note of sweetness which will compliment these tarts perfectly. If you’ve never tried apricot preserves, it’s a delicious breakfast idea to put on toast or muffins.

The best part about this recipe is that it can be eaten for dessert or for breakfast! This is a great make-ahead recipe. You can make the pie crusts a few days before, making sure to place them in air tight container and then fill them the day that you are going to eat them!

Happy hoppity baking!

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Gluten free and Vegan Fruit Tarts

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Prep Time
Total Time

INGREDIENTS

Pastry:

  • 1 cup almond flour
  • 1/2 cup gluten free flour
  • 1/2 cup unsweetened coconut
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon Himalayan salt

Filling:

  • 1 can full-fat coconut milk
  • 2 tablespoons organic cornstarch
  • 3 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 1 zest of lemon
  • 1 teaspoon vanilla extract or beans from 1 vanilla pod
  • 1 teaspoon turmeric
  • 1/8 teaspoon Himalayan salt

Glaze:

  • 1/2 cup melted apricot preserves

DIRECTIONS

Place almond flour, gluten free flour, coconut, and salt in a food processor. Mix until combined for 30 seconds

Add melted coconut oil and maple syrup. Pulse until crumbs form. The dough should hold together

Remove dough and, using your fingers, press dough into a bottom of a tart pan with a removable bottom. Bake for 15 minutes. Remove from oven and let cool

In the meantime, Place all filling ingredients into a pot over low heat. Cook until bubbly and thick (around 5 minutes). Remove from heat and place into a bowl. Cover with plastic wrap and let cool completely.

Remove crusts from pan. Fill tarts with custard and place fruit on top. Glaze with melted apricot preserves. Place in fridge for 1 hour to set


Sunwarrior

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