AIP Mini Fruit Tarts (Vegan,Gluten-free, Grain-free)

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These AIP  Mini Fruit Tarts are delicious, adorable, and easy to make.

Recently I made these gluten-free grain-free vegan mini fruit tarts, and I realized that are mostly AIP friendly. Aside from the crust, which contains almond meal is totally compliant. I don’t follow the autoimmune protocol anymore, but I do remember that when I did eat that way, it felt like I should say goodbye to delicious and cute desserts. Well, I am here to tell you that you can now have your own  delicious and adorable dessert, AIP style. I was able to create an amazing tasty crust special for my AIP friends.

You can make the AIP Mini Fruit Tarts for Fourth of July celebration or include them on the menu of another party. Your guests will be impressed and won’t be able to tell that the fruit tarts are free of so many ingredients.

Making the crust for AIP Mini Fruit Tarts

To make the tarts, these mini tart pans or these tart molds will make some adorable and perfect shaped tarts. However, if you don’t have mini tart molds or pans, I will cover the method of making tart crusts with a muffin pan.

For the crust, you will need coconut flour, tapioca starch, palm shortening, maple syrup, baking soda, vanilla, coconut milk.

You would turn the muffin pan upside down, and use the bottom of the muffin cups to create a tart shape. Add oil to the back of each cup. Cover each individual muffin cup with dough, being careful not to let them touch each other. If you want, you can alternate cups in order for the crusts not to touch each other.

Once baked, it is important not to remove the crusts until they cool down. Once cooled, if the crust will not come right off, you can slowly and carefully rotate the crust to the right.

You can make the crust ahead of time by keeping it in the fridge until you are ready to fill it.

It is best to fill the crust  closer to serving. Depending on what you use, it might make the tart soggy at the bottom if the filling is left in too long.

Filling

You can become creative on filling:go with different flavors and textures. Two fillings I like to use are whipped coconut cream and dairy-free vanilla pudding with tapioca pearls. I provided more detailed instructions on how to make them here (just skip to the Filling area).

Topping

Fruit tarts are just so much fun because you get to customize them the way you want. Great fruit choices are strawberries, raspberries, blueberries, blackberries, kiwis, and oranges.

Comment below with your questions or suggestions. Tag me with your creations on Instagram @allergyummy; I would love to see them.

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AIP Mini Fruit Tarts (Vegan, Gluten-free, Grain-free)

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Course: Deserts

Cuisine: French

Servings: 16 mini tarts

Ingredients

• 1 1/4 cup coconut flour
• 1 cup tapioca starch
• 1 cup Coconut Milk
• 3 tbsp palm shortening
• 1 tsp vanilla
• 2 tbsp maple syrup

Instructions

1. Preheat oven to 350F.
2. In a bowl, mix the coconut flour, tapioca starch, and baking soda.
3. Add the palm shortening, and mix in with the flour.
4. Add maple syrup, vanilla, and coconut milk, and mix them until all is incorporated with the dry ingredients.
5. Add oil to the back of each muffin cup.Turn the muffin pan upside down, and use the bottom of the muffin cups to create a tart shape. Cover each individual muffin cup with dough, being careful not to touch each other. If you want, you can alternate cups in order for the crusts not to be close neighbors.
6. Bake at 350 F for about 10 mins.
7. It's important not to remove the crusts until they cool down. Once cooled, if the crust will not come off easily you can slowly and carefully rotate the crust to the right. You can make the crust ahead of time, by keeping it in the fridge until you are ready to fill it. It is best to wait to fill the crust until closer to serving.
8. You can become creative on filling:go with different flavors and textures. Two fillings I like to use are whipped coconut cream and dairy-free vanilla pudding with tapioca pearls.
9. For toppings great fruit choices are strawberries, raspberries, blueberries, blackberries, kiwis, and oranges.