Welcome spring with these gorgeous berry tarts! With a tender, shortbread-like crust made from almonds and coconut, and a luscious pastry cream filling, you can go ahead and enjoy this gluten-free, dairy-free dessert.
I’m late getting this post to you! Sorry guys. The last few weekends have just been nuts. I had the kitchen painted and went to a conference, then came home and it was Easter, and my older son’s birthday party, then this past weekend we had my younger son’s party, plus opening ceremonies and no less than THREE little league games. Eep! I got exactly zero done and by the time Sunday night rolled around I just seriously needed to chill for a hot second.
I think I’m finally able to start getting caught up again though, and these seem like a nice way to get things rolling.
They’re pretty basic really, just a regular ol’ fruit tart, but the nice thing is they are also gluten- and dairy-free. With a really subtle coconut thing happening, which I think is just so lovely at this time of year.
We are using that pastry cream from last week. If you haven’t seen the video yet, I would love for you to check it out! I had a lot of fun putting it together, and I think it really does a good job of expressing how peaceful and enjoyable it can be to spend time in the kitchen, putting love and care into preparing something so delicious.
The coconut milk pastry cream gets spooned or piped into these little mini-tart shells. I used a recipe from Gourmande in the Kitchen (such a beautiful site!), modifying it only slightly to balance the added sweetness from regular sweetened shredded coconut. I just loved the combination of almond and coconut, and the texture is just as tender as can be. It almost reminds me of a crumbly shortbread. Such a gorgeous compliment to the rich, creamy filling and fresh, sweet berries!
Pastry chefs and bakeries typically use an apricot glaze for tarts like this. Evidently it’s a really neutral flavor. I wasn’t able to find it at my supermarket, so I just used a little bit of apple jelly, warmed and diluted with a few drops of water. It puts a really pretty shine on the fruit.
These berry tarts are such a beautiful way to welcome Spring! Haven’t the berries been gorgeous lately? I’ve been buying tons, they’re just so wonderful and my supermarket has been doing a buy-one-get-one thing so I just can’t resist.
This recipe makes just two petite tartlets (I used these pans), and I’m imagining it would be so nice to make them for Mother’s Day. One for you, one for mom, with a couple of glasses of champagne or a pot of tea to share. Or, if you need to feed a crowd, the recipe can easily be doubled or even tripled.
Tools/Ingredients You May Need:
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Welcome spring with these gorgeous Berry Tarts! With a tender, shortbread-like crust made from almonds and coconut, and a luscious pastry cream filling, you can go ahead and enjoy this gluten-free, dairy-free dessert.
- Preheat the oven to 350 degrees F.
- Place the almond meal, sweetened shredded coconut, coconut oil, and salt in the bowl of a food processor.
- Process until well blended.
- Divide the mixture equally between (2) 4-inch diameter, 1 1/2-inch deep tart pans.
- Press the mixture into the bottom and up the sides of the pans.
- Bake for 15 minutes or until lightly golden.
- Cool the tart shells completely and fill with coconut milk pastry cream.
- Arrange fresh berries on top.
- Warm the jelly for about 15 seconds in the microwave, and dilute with a few drops of water.
- Brush the glaze onto the berries with a pastry brush.
For more info on the pastry cream, click here: How to Make Pastry Cream.