Mini Fruit Tarts

Mini Fruit Tarts

INGREDIENTS 

For the crust:

1 cup Thrive Fields Cassava Flour (4 oz, 1/4 of a 16 oz pack)

1/4 cup coconut oil or butter, melted

2 Tbsp maple syrup

1/4 tsp salt

2–3 Tbsp cold water For the filling:

1/2 cup coconut milk

2 Tbsp maple syrup

1 tsp vanilla extract

1 Tbsp Thrive Field Cassava Flour

Topping:

Fresh fruit (berries, kiwi, mango slices)

DIRECTION

  1. Preheat oven to 350 °F (175 °C).

  2. Mix cassava flour, salt, melted coconut oil, and maple syrup. Add water a tablespoon at a time until dough comes together.

  3. Press dough into mini tart pans or muffin tin wells. Prick bases with a fork.

  4. Bake for 10–12 minutes, until lightly golden. Cool completely.

  5. In a saucepan, whisk coconut milk, cassava flour, maple syrup, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Cool slightly.

  6. Spoon custard into cooled tart shells. Top with fresh fruit.

  7. Refrigerate tarts for at least 1 hour before serving for best flavor and texture.

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