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Gluten-Free Mini Berry Tarts

November 19, 2019
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Stumped on what to make for Thanksgiving dessert? Invited to a holiday potluck with no idea what to bring? Try making these delicious mini tarts that will surely wow any crowd! This recipe yields 16 tiny, scrumptious tarts. They are perfectly bite-sized and filled with real ingredients!

Yields: 16 mini tarts

Tart Filling

  • 1 cup raw cashews, soaked for 1 hour
  • 5 tbsp lemon juice
  • 1 tbsp lemon zest
  • 5 tbsp water
  • 4 tsp of agave syrup

Tart Shell

  • 1 cup raw almonds, soaked overnight
  • 1 1/4 cup dates, pits removed
  • Add water as needed

Tart Toppings

  • Fresh berries
  • Mint or rosemary for garnish

Directions:

For the filling:

Combine cashews, lemon juice, zest, 5 tbsp water and agave to a food processor and mix until smooth. Add extra water to thin it out if necessary. Transfer to a small bowl and refrigerate while prepping the tart shells.

Making the tart shells:

Combine almonds and dates into a food processor and begin to mix. Add water as needed. Scoop a spoonful into a mini tart pan. Using your fingers, press the crust into the mold, curving up the sides to form a mini bowl. Repeat until you’ve used up all the crust mixture. Chill for 30 minutes. Remove from fridge and scoop the shells out on a plate.

Assemble:

Scoop a spoonful of filling into each tart shell. Top with fresh berries and garnish. Serve and enjoy!

Yours in health,

Ruth

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