Mini Berry Tarts (Paleo, Gluten Free + Vegan)
Mini Berry Tarts (Paleo, Gluten Free + Vegan) is :
caveman , gluten free , dairy free , lacto ovo vegetarian , primal , fodmap friendly , veganBy Bakerita
Preheat the oven to 350F. Lightly grease a 24-cavity mini muffin pan with coconut oil.
Combine coconut flour and salt in a bowl.
Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you're mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren't any lumps.Divide the dough between the 24 mini muffin cavities and press up the sides.
Bake for 9-11 minutes, or until golden brown around the edges.
Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.In a stand mixer fitted with a whisk attachment (or a hand mixer), beat the chilled coconut cream with the maple syrup and vanilla extract until smooth and creamy, 1-2 minutes.
Add a scoop of whipped coconut cream to each cooled shortbread cup and top with fresh berries.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.