Fireworks Tarts


fireworks tart


These are the perfect 4th of July treats to devour at your holiday picnic! They are dairy-free, grain-free, paleo, and extremely delicious! Imagine this: a mini pie filled with a rich custard, and topped with refreshing berries. Now, who can say no to that?

Fireworks Tarts
Yields 6
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For the Paleo Tart Crust
  1. 2 cups blanched almond flour or almond meal
  2. ¼ teaspoon sea salt
  3. 2 tablespoons coconut oil
  4. 1 egg
For the Filling
  1. 1/2 cup raw cashews
  2. 3 Tbs full-fat coconut milk
  3. 1 tsp pure vanilla extract
  4. 2 tsp raw honey
  5. 1 tsp lemon juice (I use Santa Cruise Organic, but you can also use it fresh from a lemon.)
  6. Red and blue fresh berries for topping (I used blueberries and strawberries.)
For the Crust
  1. Place the flour, salt, oil, and the egg in a food processor, and pulse until mixture forms a ball.
  2. Using your fingers, press the dough into a Whoopie pie pan, or a mini tart pan. Note: I recommend pressing the dough slightly above the sides of the Whoopie pie cups, for easier removal. The dough should yield 6 mini tart crusts.
  3. Bake the crusts at 350° for 8-11 minutes, until slightly crispy around the edges.
  4. Let them cool for 15 minutes, then remove them from the pan, and onto a plate.
For the Filling
  1. Soak the cashews in a bowl of water for 15-20 minutes to soften them, then discard the water.
  2. Place the cashews, coconut milk, vanilla, honey, and lemon juice in a food processor, and pulse until a creamy consistency forms, and there are no lumps or chunks left.
  3. Note: it may take a few minutes of pulsing to get the creaminess to form, but be patient.
  4. Scoop the "cream" into a small bowl, and refrigerate for 15 minutes.
To Finish Up
  1. Place 1 dollop of the "cream" into each mini tart.
  2. Top with red and blue berries.
  3. Serve the tarts and exclaim,"Happy Fourth of July!!!".
Goodies Against The Grain
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