Fresh Fruit and Cream Tarts

Perfect for a hot summer day, your next gathering or just for the heck of it, these Dairy Free Fresh Fruit and Cream Tarts will put a smile on everyone’s face!

Fresh Fruit and Cream Tarts {Dairy Free} from #tarts #dairyfree 5WMDairy Free Fresh Fruit and Cream Tarts

I love fresh berries. Strawberries are my favorite. The funny thing about that is that I used to hate strawberries.  When I was a kid I used to love them. Then one day I ate too many of them, got sick and associated getting sick with eating them. I didn’t touch them again for many years. Then about 3 years ago, I started to grow fond of them again.

Fresh Fruit and Cream Tarts {Dairy Free} from #tarts #dairyfree 2WM

Now let me make it clear. My aversion to strawberries only included fresh strawberries. Jam, jelly, ice cream, glaze; those items were ok to eat. I know, I’m a weird one, aren’t I?

Fresh Fruit and Cream Tarts {Dairy Free} from #tarts #dairyfree 3WM

Blueberries are pretty good as well but I am kind of picky about them. I prefer cooked over raw but I do like them raw in salads. I haven’t tried one of these tarts with the blueberries yet but I did try one topped with strawberries only. It was oh so good. Dairy free and oh so good! I’ll admit, I was a little skeptical to make this type of recipe with coconut milk rather than dairy milk. I never made tarts before.  These were my first attempt. I was worried that the recipe wouldn’t turn out well. The worries were over once I tasted the cream filling. Seriously, I was scraping the leftovers out of the bowl after I filled the tart cups. It was that good! I hope you enjoy this recipe!

Fresh Fruit & Cream Tarts (Dairy Free)
Prep time
Cook time
Total time
Recipe type: Dessert, Dairy Free
Serves: 4 servings
  • 1 refrigerated pie crust. I cheated and used store bought. Don't worry, it's a dairy free crust!
  • ½ C granulated sugar
  • 2 tbsp cornstarch
  • 1¾ C coconut milk (full fat, canned)
  • 2 egg yolks, beaten
  • ½ tsp vanilla extract
  • Blueberries and sliced strawberries
  1. Mix together the cornstarch and sugar. Place in a medium saucepan. Turn on the heat to medium and gradually add the coconut milk, continuously stirring. Heat until thickened and bubbly and then cook for 2 more minutes.
  2. Remove the pot from the heat and pour about 1 C of the mixture into the egg yolks. Whisk together and then add the egg/cream mixture back into the mixture in the pot. Bring to a slow boil and stir for 2 minutes.
  3. Remove from the heat and add the vanilla. Mix well.
  4. Pour the cream mixture into a glass bowl, cover and refrigerate for 4-5 hours.
  5. When the cream mixture is about done chilling, roll out the pie crust and cut into 4 5 inch circles. I used a small bowl to do this. I was only able to cut out 3 so I took the dough left after cutting the circles, rolled it out and cut one more circle.
  6. Place the dough circles into 4 inch mini tart pans.Poke holes in the bottom and side with a fork. Line each tart with aluminum foil and then place the tarts on a baking sheet. Bake at 450 for 8 minutes. Remove the foil and then bake for 5 more minutes or until the crust is golden.
  7. Allow the crusts to cool to room temperature and then fill them with the cream filling. Top with fresh berries.
Adapted from Better Homes & Gardens New Cookbook, 1997.
Nutrition Information
Serving size: 1 tart

Fresh Fruit and Cream Tarts {Dairy Free} from #tarts #dairyfree WM


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  1. says

    Gorgeous, Julie!! I love coconut milk in recipes but haven’t tried it as a substitute for milk. What a good idea! I have never had blueberries in salad, but you have made me want to try that out too. Happy Fourth of July!

    • says

      Thank you, Andi! I’ve really been enjoying using coconut milk rather than milk. Today I made coconut whipped cream. It’s so good! Thanks for stopping by! Hope you had a wonderful 4th.

    • says

      Thank you so much, Min! I hope you enjoy the recipe. I am loving coconut milk right now. It’s such a great, tasty milk substitute! Hope you had a great 4th!

  2. says

    These look like a great dessert for the 4th, love how you arranged the strawberries especially. I came home from Costco with LOTS of strawberries today and think your dessert looks like a great way to use them.

    • says

      Thank you, Holly! I’ve been buying a lot of strawberries lately. I have a bowl of sliced strawberries in my fridge right now. I have been snacking on them. I just love them! Hope you had a great 4th. :)

  3. says

    Julie, these look pretty awesome for your first tarts and I would definitely like to try a coconut milk version. Thanks for sharing your recipe and of course, pinning!

    • says

      Yes, it sure is! Our minds do some weird things. I’m happy I finally got over that phase. Thank you so much for stopping by!

  4. says

    Perfect timing for these lovely dairy free desserts! I’m going to try these with a lemon twist (sans vanilla) I think. =)

    • says

      Hi Natalie,

      The custard should not be lumpy. It should be smooth. Did the lumps happen during the process of adding the eggs to the heated coconut milk mixture? If so, did you first add the 1 C of heated mixture to the eggs and whisk before adding back to the rest of the mixture? This step is called tempering and is essential to prevent the eggs from scrambling (which would cause lumps). Hope this helps. Let me know if you have any other questions.



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