Sometimes I just like to make mini desserts-they are just so cute and pretty. You can transform any regular size pie into mini tarts, of course it is a little bit more work, but it is totally worth it!
My family likes homemade pudding. I used to make it with regular milk and sugar but due to sensitivities I have to change recipes into dairy free versions. And I also like to stay away from refined sugar as much as possible. For the custard in this recipe I used coconut milk and honey to sweeten, and it turned out really great!
The tart shells are made with whole wheat flour. I definitely will try out some other flours, like spelt or kamut, in the future. They are healthy and easier to digest. I would love to hear what flours you use!!!
- 1 1/2cup whole wheat flour
- 1/4cup coconut oil, melted
- 4tbsp maple syrup
- 1tsp cinnamon
- pinch sea salt
- water if mixture is to dry
-Mix ingredients and press into greased muffin tins. Bake at 350F/180C for about 10 minutes. Let cool in tins.
- 1 1/2 tins coconut milk
- 1/2cup honey
- 4tbsp cornstarch
- 1 vanilla bean or 1 tsp vanilla extract
-In a medium saucepan add coconut milk, stir in cornstarch and honey. Bring to a boil, reduce heat, simmer and whisk until thickens. Remove from heat. Pour in a bowl, cover with plastic wrap and let cool. Refrigerate for about an hour.
-Spoon custard into tart shells and top with mixed berries, or any fruit, and toasted coconut if desired.