Vegan Almond Berry Tartlets
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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.
Ingredients
Shortbread Crust
  • ½ cup vegan butter, at room temp
  • 1 cup whole wheat flour
  • ¼ cup sugar
Filling
Instructions
  1. Preheat your oven to 350°F and grease tartlet pans with coconut oil or vegan butter
  2. Combine butter, flour, and sugar in a small bowl
  3. Press about two tablespoons of dough into each pan and spread to cover, using fingers
  4. Bake in oven for 10 minutes
  5. Meanwhile, prepare almond buttercream filling by mixing almond butter, coconut oil, almond extract, and powdered sugar in a glass bowl
  6. Remove tartlets from oven and set aside to cool on rack
  7. Warm buttercream by either microwaving for 20 seconds or placing briefly in the warm oven. Be sure to use an oven/microwave -safe dish.
  8. Spoon about two tablespoons of liquid buttercream into each tartlet and set aside for five minutes
  9. Arrange berries on top of buttercream
  10. Place tartlets in the fridge or freezer for 5-10 minutes to set
  11. 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/