Gluten Free Tartlets with Berries and Pudding

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.

👩🏻‍🍳 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 3/4 cup water to a boil. Remove from heat and add 1/2 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

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

Gluten Free Tartlets with Berries and Pudding

Mini tarts filled with vanilla pudding and hibiscus tea-glazed berries… A perfect dessert for a spring brunch or Mother's Day!
5 from 16 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
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
  • 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

🍋 Spring Brunch Recipes

Share this post!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

49 Comments

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

  2. 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!

  3. 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!

    1. 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.

  4. 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

    1. 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!

  5. 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.

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

  7. 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!

    1. 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…

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

  9. 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.

  10. 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!

  11. 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.

  12. 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

    1. 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!

  13. 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!