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+ servings

Gluten Free Tartlets with Berries and Pudding

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Mini tarts filled with vanilla pudding and hibiscus tea-glazed berries... A perfect dessert for a spring brunch or Mother's Day!
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes


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)


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.


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.