A tiny tart with fresh berries makes a perfect spring dessert for a Mother’s Day celebration or a bridal/baby shower. Gluten Free Tarts with Vanilla Pudding, Berries, and a Hibiscus Glaze starts with a coconut and almond flour crust, gets filled with a thick vanilla pudding, and topped with berries coated with a lovely hibiscus tea glaze. They’re sure to make an impression!
Disclaimer: This post is sponsored by Bob’s Red Mill, but the content and opinions are my own. I have enthusiastically used their products for years!
Spring has arrived… Ojalá? Hopefully? It seems unusual weather has become the new normal. Our weather is usually “hotter than blazes” by now, yet we only hit triple digits once (mid-February), and have been hanging out in the seventies and eighties for the most part… Here’s hoping your snow banks have disappeared, and spring has sprung. 🙂
The recipe I’ve included for the pastry crust is actually a Coconut Flour-Almond Flour Pie Crust recipe from the Power Hungry blog. I’m still feeling my way around with gluten free baking, and I didn’t want to leave anything to chance. I love the fact that you just combine the ingredients, and press them into your mini tart pan.
My “go to” source for gluten free products is (of course 😀 ) Bob’s Red Mill. I’ve chosen their Organic Coconut Flour and Super-Fine Natural Almond Flour for my gluten free tart crusts. I have purchased both “in bulk” at my natural foods market, but they lack consistency and don’t come with instructions 😯 . I know I can count on the quality and consistency of Bob’s Red Mill Products, and they’re always my “go to.”
These lovely tarts come together more quickly than you might think! You can substitute a favorite pie crust recipe if you have one, but I love the way the subtle coconut and almond complements the creamy vanilla pudding, the tart hibiscus glaze, and the fresh fruit.
Is that glaze not gorgeous? (See the bottom of above photo). It’s
just a lightly sweetened hibiscus tea with a cornstarch thickener. If you saw my previous post – Ginger Hibiscus Martini and Mocktail – you already know I’ve “discovered” a new to me ingredient. I love its tart, floral flavor, and its spectacular hue!
The vanilla pudding is a simple cornstarch and egg pudding. I specify nut milk (it works really well), but use whatever milk you prefer. I deliberately made a very thick pudding, to help hold the layers together. They really can be picked up and eaten without a fork.
Berries are wonderful, but other fruits will be delicious as well! Don’t you love customizable recipes? Use your favorites!
My 3 inch silicone mini tart pan used up every bit of the pastry mixture. Make sure to adjust if you’re using a larger size. I’m guessing, but cannot confirm, you could go with one larger tart pan as desired…
Lastly, my husband does enjoy cooking for me on Mother’s Day since our move to Texas means our sons cannot. He can handle this recipe. Our garden is really pretty this time of year, and a private meal at home in peace and quiet beats the holiday restaurant noise and wait. HANDS. DOWN.
Thanks for indulging my occasional dropping of a Spanish word. We’re gearing up for our second trip to Peru, and I promised myself last year to improve my Spanish. I’ve been practicing daily, and sneaking it into my writing is helpful…
Coconut Flour-Almond Flour Pie Crust
- 1/2 cup coconut flower, (Bob's Red Mill!)
- 1/2 cup Super Fine Almond Flour, (Bob's Red Mill!)
- 1/4 teaspoon fine sea salt
- 2 large eggs, whisked vigorously
- 1/4 cup coconut oil, ghee, or unsalted butter, melted and cooled slightly
- 1/4 cup sugar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon sea salt
- 1 cup nut milk, divided use
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1 tablespoon unsalted butter
- 1/2 cup strong hibiscus tea , (see notes)
- 1 tablespoon sugar , I use raw
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 cup berries or other fresh fruit , (see notes)
- fresh mint, chiffonade (sliced thin)
Coconut Flour-Almond Flour Pie Crust
- Preheat oven to 350 degrees (325 convection).
- Whisk dry ingredients together.
- Add the whisked eggs and oil to the bowl. Combine well! Press into your tart pans.
- Prick each tart crust a couple of times to release any steam. Bake until golden brown. Set aside until you're ready to assemble the tarts and serve.
- Whisk the sugar, cornstarch, and sea salt together in a small saucepan. Pour a tablespoon of milk into the dry ingredients, and stir to form a smooth paste. Add the remaining milk and egg yolk. Whisk until smooth.
- Cook over low heat until thickened. DO NOT BOIL. This process will take about 15 minutes. Remove from heat and stir in butter and vanilla. Cover and allow to cool completely.
- Bring hibiscus tea and sugar to a simmer.
- Combine cornstarch and water. Stir into the hibiscus mixture. Bring to a boil, stirring until thickened. Spoon into a prep bowl, and allow to cool before combining with the berries.
- Arrange the mini tart crusts on a plate. Divide the vanilla pudding among them.
- Toss your fruit with the hibiscus pudding. Then pile it on top of the tarts. Garnish with mint chiffonade (thin sliced) as desired.
I used Camilla's Coconut Flour-Almond Flour Pie Crust from Power Hungry with no changes. The post suggests adding a bit of sweetness if you like, but I wasn't looking for sweet. If you want to add sweetness, I suggest going with a natural sugar in dry form (coconut or raw sugar perhaps).
For more on hibiscus tea: Ginger Hibiscus Martini or Mocktail.
On photo day, I used raspberries, blueberries, and blackberries. Strawberries are awesome too, but you'll want to slice or quarter them. Other fruits will work (ie. peaches, nectarines, plums). Dice them before tossing with the hibiscus glaze.
Macronutrients (approximation from MyFitnessPal.com): 309 calories; 8 g protein; 23 g carbohydrates; 20 g fat.
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Amount Per Serving: Calories: 309