Mixed Berry Tartlets
Mixed berries, nutmeg, lemon and almond crust make this a fruity and crunchy delicious dessert.
Yield: 12
Mixed Berry Tartlets
Prep time: 25 MinCook time: 25 MinTotal time: 50 Min
Ingredients
Almond Crust
- 2 cups almond flour
- 1/2 tsp Kosher salt
- 2 Tablespoons ghee, room temperature (If liquid) or melted and cooled slightly
- 1 large egg
Fruit Filling
- Mixed blueberries, raspberries, cut up strawberries to equal 3 cups, slightly packed
- 1 Tablespoon tapioca starch
- Juice of 1/2 lemon (about 1/4 cup)
- 1 teaspoon ground mace or nutmeg
Method
- Preheat oven to 350º and prepare a standard size muffin pan with avocado oil spray.
- Combine the almond flour, salt, ghee and slightly beaten egg.
- Mix together with 2 forks until dough forms pea sized crumbs.
- Press the dough into the muffin tins to shape a crust, ensuring the bottom has enough crust as well as the sides. Reserve some crust for crumb topping if desired.
- Bake 10 to 12 minutes, until crust is opaque and slightly golden.
- Mix the berries together in a bowl. In a separate cup or bowl, mix the tapioca starch, lemon juice and spices.
- Pour liquid mixture over the berries and stir to completely coat.
- Scoop about 1/2 cup of fruit mixture into each crust. Top with crumb topping.
- Bake 20 to 25 minutes, until juices are bubbling.
- Allow to cool completely before removing from pan. Simply run a sharp pointed knife around the edges to release and lift with small spatula or butter knife.
- Serve with Vanilla Coconut Cream Ice Cream if desired.
