Did someone say gluten-free, dairy free and refined sugar-free mini raspberry tarts? Oh yes, yes they did! And what’s that? They’re vegan and paleo friendly too…stop it, I can’t even! These little berrylicious beauties may be small in size, but they are BIG on yum!
Mini Raspberry Tarts
These mini raspberry tarts are so good, no one will ever know they are healthy!
- Tart Cases
- 1 cup of almond flour or almond meal
- ½ cup of unsweetened desiccated coconut
- 2 tablespoons of coconut oil (melted)
- 1 tablespoon of rice malt syrup
- Pinch of salt
- 1 cup of raw unsalted cashews (soaked in water overnight)
- 1/4 cup of almond milk
- 2 tablespoons of rice malt syrup
- 1/2 teaspoon of vanilla powder or vanilla essence
- 1/2 cup fresh or frozen raspberries
- To serve
- 12 fresh raspberries
- Step 1 Preheat oven to 160 Celsius or 320 Fahrenheit.
- Step 2 Grease a 12 hole mini muffin tin with butter or coconut oil.
- Step 3 Mix all the tart case ingredients together in a food processor until well combined. You will know the mixture is ready when you can squeeze it in your hand and it sticks together. If the mixture is too dry just add a little more melted coconut oil.
- Step 4 Gently press about a teaspoon of mixture into each hole, so that the base and sides are fully covered.
- Step 5 Place in oven and cook the tart cases until golden, this should take between 5 and 10 minutes.
- Step 6 Remove from the oven and leave to cool completely before turning onto a wire rack. The tart cases my still be soft when removed from the oven, but will firm up when cooled. If the base rises slightly during cooking, just poke it down gently with your finger when the cases are still soft.
- Step 7 Place all the filling ingredients into your food processor and mix until the filling is smooth, scraping down the sides if you need to, and place in the fridge until the tart cases have completely cooled.
- Step 8 Spoon the filling into each case, and top with a fresh raspberry
- Are you paleo? Make this recipe paleo friendly by substituting honey or maple syrup for the rice malt syrup.
- Mix up the flavours, try strawberries, blueberries or blackberries, or what the heck go berry crazy and try a mixture of all three.
- This recipe uses Australian tablespoons which, are generally bigger than tablespoons in the UK and USA. If you are unsure 4 teaspoons equals 1 Australian tablespoon.