Customizable, light, perfectly portioned, brightly sweet, and dairy-free, these almond berry tartlets are everything a summer dessert should be and make for a perfectly hued Fourth of July option.
Preheat your oven to 350°F and grease tartlet pans with coconut oil or vegan butter
Combine butter, flour, and sugar in a small bowl
Press about two tablespoons of dough into each pan and spread to cover, using fingers
Bake in oven for 10 minutes
Meanwhile, prepare almond buttercream filling by mixing almond butter, coconut oil, almond extract, and powdered sugar in a glass bowl
Remove tartlets from oven and set aside to cool on rack
Warm buttercream by either microwaving for 20 seconds or placing briefly in the warm oven. Be sure to use an oven/microwave -safe dish.
Spoon about two tablespoons of liquid buttercream into each tartlet and set aside for five minutes
Arrange berries on top of buttercream
Place tartlets in the fridge or freezer for 5-10 minutes to set
Refrigerate until serving
Notes
Notes •Your shortbread will be very puffy when coming from the oven, but don’t worry, it will settle •You will have buttercream left over. •You can use any fruit you have on hand! These are so fun to customize. •I used raw almond butter, but feel free to use roasted.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-almond-berry-tartlets/