Description
These Gluten-Free Mini Tarts are bite-sized delights that look as beautiful as they taste. Featuring a buttery, nutty almond flour shortbread crust that requires no rolling, they are filled with a luscious, light cream cheese whip and topped with vibrant fresh berries. Naturally grain-free and easy to assemble, they make the perfect elegant dessert for brunches, showers, or tea parties.
Ingredients
— The Almond Flour Crust —
1 ½ cups superfine blanched almond flour
3 tablespoons unsalted butter, melted (or coconut oil)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
⅛ teaspoon salt
— The Creamy Filling —
4 oz (115g) cream cheese, softened to room temperature
¼ cup plain Greek yogurt (full fat is best)
2 tablespoons powdered sugar (or honey)
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional, for brightness)
— Toppings —
Fresh berries (raspberries, blueberries, blackberries, or sliced strawberries)
Fresh mint leaves (for garnish)
Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin (12 holes) or mini tart pans with cooking spray.
2. Make Crust Dough: In a medium bowl, mix the almond flour, melted butter, maple syrup, vanilla, and salt. Stir until the mixture resembles moist crumbs and holds together when pressed.
3. Press Crust: Scoop about 1 heaping tablespoon of the dough into each muffin cup. Use your fingers or the back of a small measuring spoon to press the dough firmly into the bottom and slightly up the sides to create a cup shape.
4. Bake Crust: Bake for 10–12 minutes, or until the edges are golden brown. Watch closely as almond flour can brown quickly.
5. Cool (Crucial): Remove from the oven. If the centers have puffed up, gently press them down with a spoon while hot. Let the crusts cool completely in the pan. They are fragile when warm but will firm up as they cool.
6. Make Filling: While the crusts cool, whisk together the softened cream cheese, Greek yogurt, powdered sugar, vanilla, and lemon zest in a small bowl until smooth and creamy.
7. Assemble: Once the crusts are cool, carefully remove them from the pan (use a butter knife to pop them out). Spoon or pipe a dollop of filling into each tart shell.
8. Garnish: Top with fresh berries and a small mint leaf. Serve immediately or chill for up to 2 hours.
Notes
Almond Flour: Do not substitute with coconut flour; it absorbs moisture differently and will make the crust crumbly.
Room Temp Ingredients: Ensure the cream cheese is soft to avoid lumps in your filling.
Make Ahead: You can bake the crusts a day in advance and store them in an airtight container. Fill them just before serving to keep the crust crisp.
Dairy-Free Option: Use dairy-free cream cheese and coconut yogurt for the filling, and coconut oil for the crust.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: French / American
Nutrition
- Serving Size: 1 tart
- Calories: 145
- Sugar: 6
- Sodium: 40
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 4
- Cholesterol: 15