Mini Berry Tarts by Tori Nicole - Musely
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Mini Berry Tarts

posted in Food & Drink > Recipes
05/06/2016
  • For the crust
    1 cup (112 grams) coconut flour
    ½ cup coconut oil, solid
    ¼ cup maple syrup
    ¼ teaspoon kosher salt
    For the filling
    1 cup coconut cream, chilled
    2 tablespoons maple syrup
    1 teaspoon vanilla extract
    1 cup fresh mixed berries

  • Preheat the oven to 350ºF. Lightly grease a 24-cavity mini muffin pan with coconut oil.
    Combine coconut flour and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you're mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren't any lumps.

  • Divide the dough between the 24 mini muffin cavities and press up the sides. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.

  • In a stand mixer fitted with a whisk attachment (or a hand mixer), beat the chilled coconut cream with the maple syrup and vanilla extract until smooth and creamy, 1-2 minutes.
    Add a scoop of whipped coconut cream to each cooled shortbread cup and top with fresh berries. Serve immediately.

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