¼cupcoconut oil, ghee, or unsalted buttermelted and cooled slightly
1cupnut milkdivided use
½cupstrong hibiscus tea (see notes)
1tablespoon sugar I use raw
1cupberries or other fresh fruit (see notes)
fresh mintchiffonade (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.
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.
Keyword brunch desserts, gluten free mini tarts, gluten free tartlets, Mother's Day, spring desserts, tarts with pudding and berries