A crispy, lightly-sweetened crust filled with a creamy banana filling and topped off with sweet, juicy berries. The perfect treat for when you're craving something sweet but don't quite want to indulge.
Prep Time20 minutesmins
Cook Time10 minutesmins
Freezing Time1 hourhr
Total Time30 minutesmins
Course: Dessert
Cuisine: Vegan
Servings: 12mini tarts
Ingredients
Crust
¾cupall purpose flour
1tbspsugar
pinch of salt
5tbspcoconut creamcold, refrigerated
Filling
¾cupcoconut cream
1½bananas
Instructions
Crust
In a large bowl, mix together flour, sugar, and salt. Add coconut cream and mix until you can pinch the dough together with your fingers and it doesn't fall apart. You may need to add more coconut cream, or ice water (1 tsp at a time).
You should be able to roll the dough into a big ball without it falling apart. Wrap the dough ball in saran wrap and place in fridge for 15 minutes.
Preheat your oven to 325°F. Take your crust and roll it out into a big circle, then cut out 12 mini circles to fit your muffin pan. Or, you can pinch off small pieces of dough and roll them out into mini crusts to fit your muffin pan. Using a fork, prick a few holes in the bottom of your crusts to let steam escape. Bake for 8-10 minutes, or until golden brown.
Filling
Mix coconut cream and bananas in a blender. When your crusts are done, let them cool for a bit and when ready to handle, pour in your filling and then place the tarts in the freezer. Freezing time will depend on your freezer, so check after an hour to see if the filling has firmed up.
Just before serving, add your toppings. Store leftovers in the freezer.