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    Home • Desserts • Gluten Free Tartlets with Berries and Pudding

    Gluten Free Tartlets with Berries and Pudding

    Published: May 1, 2018 · Last Modified: Mar 8, 2023 by Beyond Mere Sustenance with 49 Comments· This post may contain affiliate links · This blog generates income via ads ·

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    Gluten Free Tartlets with Berries and Pudding have a coconut and almond flour crust, and feature a thick vanilla pudding, and berries coated with a lovely hibiscus tea glaze. These tiny tarts with fresh berries are a perfect spring dessert for Easter, a Mother's Day celebration, or a bridal/baby shower, and they're sure to make an impression!

    Gluten Free Tartlets with Vanilla Pudding, Berries, and a Hibiscus Glaze - berry topped tarts on a square white plate.
    Jump to:
    • 👩🏻‍🍳 Tamara Talks - About Gluten Free Tartlets
    • 🍓 Tartlet Ingredients
    • 🔪 Instructions Overview
    • ❓ FAQ
    • 💭 Tips
    • 🧂 Useful Stuff
    • 📖 Recipe
    • 🍋 Spring Brunch Recipes
    • 💬 Comments

    👩🏻‍🍳 Tamara Talks - About Gluten Free Tartlets

    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.  🙂

    I've chosen to use coconut flour and fine almond flour for my gluten free mini tart crusts. 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.

    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 berries.

    🍓 Tartlet Ingredients

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    The components for the gluten free mini tartlets with pudding and berries before assembling.
    The components for the tartlets: The baked crusts, the fresh berries, the hibiscus glaze, and the vanilla pudding.

    Mini Tarts Crust

    • coconut flour
    • super fine almond flour
    • sea salt
    • eggs
    • coconut oil, ghee, or unsalted butter

    Vanilla Pudding

    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.

    • sugar
    • cornstarch
    • sea salt
    • milk - I use nut milk, but you can use whatever milk you prefer.
    • egg
    • vanilla
    • unsalted butter

    Berries and Hibiscus Glaze

    Is that glaze not gorgeous? (See the bottom of the 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!

    • berries - Use 1 kind or a combination of berries. Berries are wonderful, but other fruits will be delicious as well!
    • strong hibiscus tea - Bring ¾ cup water to a boil. Remove from heat and add ½ cup dried hibiscus flowers. Allow it to steep until cool. Strain (press solids to extract all the tea). Add sweetener to taste (1 tablespoon +/-).
    • sugar - I use turbinado (aka raw) sugar, but white or brown sugar is fine.
    • cornstarch

    🔪 Instructions Overview

    This is an overview of the steps to complete the tartlets. If you're well-organized, you should be able to complete them in about an hour. The berries I used don't require any prep. Be sure to allow a little extra time if you use strawberries or another fruit.

    Coconut Flour-Almond Flour Pie Crust

    • Preheat oven.
    • Whisk dry ingredients together.
    • Add the whisked eggs and oil to the bowl. Press into tart pans.
    • Bake until golden brown.

    Vanilla Pudding

    • Whisk the dry ingredients together. 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. Remove from heat and stir in butter and vanilla.

    Hibiscus Glaze

    1. Make the hibiscus tea (if you haven't).
    2. Bring hibiscus tea and sugar to a simmer.
    3. 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.

    To Finish

    1. Arrange the mini tart crusts on a plate. Divide the vanilla pudding among them. 
    2. Toss your fruit with the hibiscus pudding. Then pile it on top of the tarts. Garnish with mint chiffonade (thin sliced) as desired.
    A square white plate with 1 berry and pudding filled gluten free tart with a fork.

    ❓ FAQ

    Can I make the tartlets in advance?

    Yes, you can. However, I recommend keeping the glazed berries, the pudding, and the pastry separate to keep them fresh tasting. It only takes a few minutes to put them together!

    💭 Tips

    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...

    I used Camilla's Coconut Flour-Almond Flour Pie Crust from Power Hungry with no changes. Her 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.

    🧂 Useful Stuff

    These are few items that I recommend that are related to this recipe, and either the same brand or similar to what I use in my own kitchen!

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    Coconut Flour
    Silicone Tart Pan
    Super Fine Flour
    A bite of mini tartlet with berries on a fork above a white plate.

    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...

    Signature Hasta la proxima vez! Graphic

    📖 Recipe

    A square white plate with 6 mini tartlets with berries and vanilla pudding.

    Gluten Free Tartlets with Berries and Pudding

    Tamara Andersen
    Mini tarts filled with vanilla pudding and hibiscus tea-glazed berries... A perfect dessert for a spring brunch or Mother's Day!
    Dairy Free
    Gluten Free
    5 from 16 votes
    Prevent your screen from going dark
    Print Recipe Save RecipeSave Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Cooling Time 30 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Brunch, Dessert
    Cuisine American
    Servings 6 tartlets
    Calories 309 kcal

    Ingredients

    Coconut Flour-Almond Flour Pie Crust

    • ½ cup coconut flower - (Bob's Red Mill!)
    • ½ cup Super Fine Almond Flour - (Bob's Red Mill!)
    • ¼ teaspoon fine sea salt
    • 2 large eggs - whisked vigorously
    • ¼ cup coconut oil, ghee, or unsalted butter - melted and cooled slightly

    Vanilla Pudding

    • ¼ cup sugar
    • 1 ½ tablespoons cornstarch
    • ⅛ teaspoon sea salt
    • 1 cup nut milk - divided use
    • 1 egg yolk
    • ½ teaspoon vanilla
    • 1 tablespoon unsalted butter

    Hibiscus Glaze

    • ½ cup strong hibiscus tea - (see notes)
    • 1 tablespoon sugar - I use raw
    • 2 tablespoons water
    • 2 teaspoons cornstarch

    To Finish

    • 1 cup berries or other fresh fruit - (see notes)
    • fresh mint - chiffonade (sliced thin)

    Instructions

    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.

    Vanilla Pudding

    • 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.

    Hibiscus Pudding

    • 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.

    To Finish

    • 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.

    Notes

    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.

    Nutrition

    Calories: 309kcal

    NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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    Comments

    1. dixya @food, pleasure, and health says

      May 21, 2018 at 9:21 pm

      i love hibiscus tea but never thought of pudding with it. it sounds so refreshing.

      Reply
      • Tamara says

        May 22, 2018 at 9:56 am

        Yes, Dixya, the tart, floral taste with the berries is perfect for summer!

        Reply
    2. Christine says

      May 21, 2018 at 1:08 pm

      So pretty and perfect for summer! I'm a big fan of berries right now, so I would love these for dessert. Yum!

      Reply
      • Tamara says

        May 23, 2018 at 11:36 am

        Thanks Christine! Berries and summer just go together, right?

        Reply
    3. Nicoletta @sugarlovespices says

      May 21, 2018 at 8:28 am

      Love all Bob's Red Mill flours! You can surely rely on them for quality. Your tarts look adorable and the combination of flavors in the crust with the vanilla pudding, berries, and hibiscus glaze is fantastic!

      Reply
      • Tamara says

        May 21, 2018 at 8:38 am

        I'm definitely a fan of Bob's Red Mill! The hibiscus glaze on the berries totally makes this dessert...

        Reply
    4. Kim @ Berly's Kitchen says

      May 20, 2018 at 10:08 pm

      I'm always super excited to see gluten free desserts that incorporate berries. Berries are my absolute favorite and gluten free is a plus. This is one I'll definitely have to try. It looks so fresh and the perfect size!

      Reply
      • Tamara says

        May 23, 2018 at 11:37 am

        We don't eat a lot of sweets at Andersen casa, so when I do them, they tend to be small servings... Lol. The cool thing about this gluten free crust is that it tastes really good! I do hope you'll give it a whirl.

        Reply
    5. Karyl Henry says

      May 20, 2018 at 8:08 pm

      These tarts look so good! I would probably be lazy and buy the crust pre-made 🙂 These look perfect for date night or a festive brunch

      Reply
      • Tamara says

        May 23, 2018 at 11:38 am

        Yes to both! If you find the energy to make the crust, it really comes together quickly. There's no rolling and cutting, just pressing!

        Reply
    6. Michele @ Queenbeebaker says

      May 20, 2018 at 2:53 pm

      Those tarts look like perfection on a plate! I'm definitely going to need to try this recipe and soon!

      Reply
      • Tamara says

        May 23, 2018 at 11:39 am

        Thank you Michele!

        Reply
    7. Natalie says

      May 20, 2018 at 2:05 pm

      What a pretty looking dessert. It's perfect for summer parties and afternoons served with some cold drink on a terrace. Oh yum.. now I can't wait to try this deliciousness.

      Reply
      • Tamara says

        May 23, 2018 at 11:39 am

        Haha! Pretty food has a way of doing that!

        Reply
    8. Jessica Robinson says

      May 20, 2018 at 10:52 am

      I always love making individual desserts and these look so pretty! Such a great idea! I'm pinning for later!

      Reply
      • Tamara says

        May 23, 2018 at 12:00 pm

        Yay! I hope you try them!

        Reply
    9. Krisitna says

      May 19, 2018 at 5:24 pm

      These little tarts look delicious! And I've been wanting to make something with hibiscus lately, so these may be the perfect solution.

      Reply
      • Tamara says

        May 24, 2018 at 3:39 pm

        The hibiscus is so lovely with the berries - tart and floral. I think you'll love it!

        Reply
    10. Jenni LeBaron says

      May 19, 2018 at 4:49 pm

      The hibiscus glaze on these tarts makes them so unique and special. I'd love to sample some of these and they would be gorgeous at any event!

      Reply
      • Tamara says

        May 24, 2018 at 3:40 pm

        Thank you Jenni! They're definitely pretty and unique...

        Reply
    11. Sanna says

      May 18, 2018 at 11:05 am

      I love berries and these mini tarts looks so vibrant and bright, the perfect treats for spring. Love, love them.

      Reply
      • Tamara says

        July 03, 2018 at 1:27 pm

        I like to say we "eat with our eyes!" Thanks Sanna.

        Reply
    12. Paige says

      May 18, 2018 at 1:01 am

      These probably taste just as good as they look. The crust recipe looks interesting too...love this!

      Reply
      • Tamara says

        June 03, 2018 at 8:09 am

        I love pretty food, but it has to taste good! The flavors in this mini-tart work really well together!

        Reply
    13. Ashley @ Big Flavors from a Tiny Kitchen says

      May 17, 2018 at 11:33 am

      These are absolutely gorgeous! The hibiscus glaze sounds sooooo wonderful! These would be perfect for picnic season!

      Reply
      • Tamara says

        July 17, 2018 at 12:45 pm

        That hibiscus glaze is a perfect complement to the fresh fruit and sweet, creamy pudding! Thanks Ashley!

        Reply
    14. Christine says

      May 07, 2018 at 9:06 am

      Totally going to have to make these for our Mother's Day gathering! They're so beautiful and look delicious. Love all of the fruit and flavors here!

      Reply
      • Tamara says

        May 08, 2018 at 4:13 pm

        Awesome Christine! I hope you enjoy them! Have a lovely Mother's Day 🙂

        Reply
    15. Andrea says

      May 07, 2018 at 8:44 am

      What a pretty dessert idea! The fact that is gluten free is an added bonus!

      Reply
      • Tamara says

        May 16, 2018 at 9:28 am

        Thanks Andrea! I've still considering avoiding gluten in my diet, and I have friends/family with gluten intolerance, so I'm trying to include more gluten free recipes on my blog...

        Reply
    16. Michelle Blackwood says

      May 07, 2018 at 5:05 am

      These gluten-free tarts sound amazing, the perfect treat for Mother's day! I'm loving the hibiscus pudding and glaze!

      Reply
      • Tamara says

        May 07, 2018 at 7:48 am

        Thanks Michelle! It is an interesting and unique flavor combination...

        Reply
    17. Brittany says

      May 07, 2018 at 3:45 am

      I absolutely love fruit tarts! Yours look so stellar. I HAVE to try these soon!

      Reply
      • Tamara says

        May 16, 2018 at 9:28 am

        Give them a whirl! I think you'll love them...

        Reply
    18. Kristina says

      May 06, 2018 at 10:23 pm

      These are the cutest little tarts! I am looking for easy Mother's Day recipes and this is definitely going on my list for brunch.

      Reply
      • Tamara says

        May 16, 2018 at 9:29 am

        They're definitely a lovely addition to a Mother's Day brunch menu!

        Reply
    19. Nicole | Culinary Cool says

      May 06, 2018 at 10:01 pm

      These looks incredible! I can't say I've ever had hibiscus in a tart before, but I think I need to rectify that, stat! And I'm loving the simplicity of the filling, I know my hubby could totally pull this off, too.

      Reply
      • Tamara says

        May 16, 2018 at 9:30 am

        The hibiscus adds a lovely floral, tart note that complements the vanilla pudding really well!

        Reply
    20. Sara says

      May 06, 2018 at 9:09 pm

      These are almost too pretty to eat. But, that glaze makes them too hard to resist I am sure! I cant wait to try this recipe for a summer party!

      Reply
      • Tamara says

        May 16, 2018 at 9:31 am

        The hibiscus glaze totally makes this! The tart, floral notes work really well with the vanilla pudding and fresh berries!

        Reply
    21. Kat Jeter says

      May 05, 2018 at 11:07 am

      What beautiful little tarts. Those fresh berries would be perfect for a Memorial day or 4th of July party. Can't wait to try it with ripe summer berries.

      Reply
      • Tamara says

        May 16, 2018 at 10:25 am

        Thanks Kat! With fresh summer berries, they'd be perfect for your party!

        Reply
    22. Kathryn @ FoodieGirlChicago says

      May 05, 2018 at 8:18 am

      These look perfect for summer entertaining and I love the hibiscus glaze!

      Reply
      • Tamara says

        May 16, 2018 at 10:26 am

        That hibiscus glaze coating fresh summer berries makes the tart!

        Reply
    23. Karyl Henry says

      May 05, 2018 at 7:23 am

      Oh these look so fabulous! And I love that you made mini tarts, so everyone has their own. And if you eat more than one it's okay 🙂 I like the idea that you can use your favorite fruit too

      Reply
      • Tamara says

        May 16, 2018 at 10:27 am

        Thank you Karyl! I always try to suggest flexible substitutions to encourage readers to break away from recipes a bit! Use whatever fruit is fresh and in season!

        Reply
    24. Veena Azmanov says

      May 03, 2018 at 6:51 am

      How cool that these are gluten-free. I know someone who would love these. The hibiscus flavor sounds yum. I always have pudding at home now I need to find the hibiscus tea. So pretty!

      Reply
      • Tamara says

        July 10, 2018 at 11:41 am

        It's getting easier to find quality ingredients for gluten free recipes... One would never know these are gluten free!

        Reply

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