These adorable mini tarts feature a crisp Thrive Field Cassava Flour crust filled with a creamy dairy-free custard and topped with fresh fruit. A colorful and festive treat!
INGREDIENTS
For the crust:
1 cup Thrive Fields Cassava Flour (4 oz, 1/4 of a 16 oz pack)
1/4 cup coconut oil or butter, melted
2 Tbsp maple syrup
1/4 tsp salt
2–3 Tbsp cold water For the filling:
1/2 cup coconut milk
2 Tbsp maple syrup
1 tsp vanilla extract
1 Tbsp Thrive Field Cassava Flour
Topping:
Fresh fruit (berries, kiwi, mango slices)
DIRECTION
Preheat oven to 350 °F (175 °C).
Mix cassava flour, salt, melted coconut oil, and maple syrup. Add water a tablespoon at a time until dough comes together.
Press dough into mini tart pans or muffin tin wells. Prick bases with a fork.
Bake for 10–12 minutes, until lightly golden. Cool completely.
In a saucepan, whisk coconut milk, cassava flour, maple syrup, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Cool slightly.
Spoon custard into cooled tart shells. Top with fresh fruit.
Refrigerate tarts for at least 1 hour before serving for best flavor and texture.