Gluten Free Tartlets

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Gluten Free Tartlets 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 a Mother's Day celebration or a bridal/baby shower, and they're sure to make an impression!

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• 👩🏻‍🍳 Tamara Talks - Recipe Inspiration
• 🍓 Tartlet Ingredients
• 🔪 Instructions
• 💭 Tips
• 🧂 Useful Stuff
• 📖 Recipe
• 🍋 Spring Brunch Recipes
• 💬 Comments

👩🏻‍🍳 Tamara Talks - Recipe Inspiration

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.  🙂

This recipe was created for a virtual baby shower for an out of state friend.

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.

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

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.

💭 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

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! 😊

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!

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...

📖 Recipe

🍋 Spring Brunch Recipes