These Tropical Fruit Tarts are the perfect dessert for your next summer party! They’re deliciously fresh and so fun to make!
Confession: I have an obsession with mini desserts. (Exhibit A & B) Today is no exception. But luckily, this tasty treat is also chocked full of healthy ingredients! (It’s also dairy-free and with one simple substitution, vegan!) Here is how to make it!
How to Make Fruit Tarts
Begin by making your macadamia nut and oat crust.
Bake each tart until it is barely golden brown on the edge.
While those cool, prepare your coconut cream filling…
…and prep the fruit for the topping. To make a floral fruit topping you will want to cut your mango to resemble thin apple slices – rounded on one edge and flat on the other.
On a flat surface begin assembling by taking one slice of mango and rolling it up. The thinner the mango the easier it will be to roll.
Then, with the flat side of the slice down, build the flower out by wrapping each piece around the previous one. Slightly overlap the ends.
Once the flower has become about two inches in diameter, carefully place it on top of your filled tart shell.
Continue building the mango out to the perimeter of the tart piece by piece. Feel free to add an extra slice here and there to fill in the holes.
Add slices of strawberry throughout and voilà!
Or for a more rustic and less time-consuming tart, just dice your fruit and top generously!
- To make this dessert vegan simply substitute the honey for your desired sweetener. I would recommend trying agave. I have personally not had luck with maple syrup.
- Coconut cream can be very temperamental which is why it is important to keep it in the fridge at all times.
- Although you can serve these immediately, I found it held together much better after a couple of hours in the fridge.
- I recommend making these the same day you plan to serve them.
Tropical Fruit Tart Recipe
- 4 Mangoes
- 1 pound Strawberries
- Preheat the oven to 350 degrees Fahrenheit.
- Begin making the crust by pulsing the macadamia nuts in a small food processor.
- Add maple syrup, coconut oil, flour and oats and salt.
- Process until all ingredients combine. (The oats should be about the size of quick oats by the end.)
- Evenly divide the dough and press into four mini tart pans.
- Bake for 10-12 minutes or until the edges are barely golden brown.
- Allow the tarts to cool completely – if they are even slightly warm they will melt the coconut cream filling.
- Next make the filling by beating the chilled coconut cream, vanilla, and honey together until smooth. Keep chilled in the fridge until ready to assemble.
- ASSEMBLY DIRECTIONS:
- Prepare the fruit as desired. For a floral fruit topping peel and cut 3-4 mangoes into thin slices (curved on one side and flat on the other, resembling an apple slice.) As needed, slice the strawberries across to make a circle or coin shape and then cut in half to make a semi-circle. For a more rustic tart simply dice the fruit. (2-3 mangoes and 1/2 pound – 1 pound strawberries)
- Fill each tart with whipped coconut cream and assemble the fruit topping. While assembling, keep the remaining tarts in the fridge.
- If you chose to chop your fruit, generously top the coconut cream with your desired amount of diced mango and strawberry.
- To create the floral topping, assemble by taking one slice of mango and rolling it up. Then, with the flat side of the slice down, build the flower out by wrapping each piece around the previous one. Slightly overlap the ends.
- Once the flower has become about two inches in diameter, carefully place it on top of your coconut cream.
- Continue building the mango out to the perimeter of the tart piece by piece. Add extra mango slices and/or sliced strawberries as needed to fill in the holes.
- Once the tarts are topped, loosely cover them with plastic wrap and keep in the fridge until you are ready to serve them.
- Serve cold and enjoy!
- 4 mini tart pans with removable center
- small food processor