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!
Dairy 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.
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?
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!
- 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
- 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.
- 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.
- Remove from the heat and add the vanilla. Mix well.
- Pour the cream mixture into a glass bowl, cover and refrigerate for 4-5 hours.
- 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.
- 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.
- Allow the crusts to cool to room temperature and then fill them with the cream filling. Top with fresh berries.
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