Ever since I can remember my family has rung in the New Year with champagne and pecan bars from a fancy bakery nearby.
As the years passed, we branched out a bit with our dessert options. An eternal chocolate lover, I would often opt for an especially decadent brownie. My father would get a Napoleon pastry. And my mother would always get a fruit tart
Being the lovely person she is, she never failed to offer me a bite.
I would wrinkle my nose. Fruit? Fruit was not dessert. At least not when there were brownies and pecan bars and flaky French pastries to be had.
I’d be lying if I said I don’t still kind of feel the same way. But hey, I’m maturing. And if part of maturing means accepting fresh, creamy, sweet tartlets into my life I am so ready.
If you’ve talked to me in the past two months, you’ll know just how ready. I’ve been after mini tart pans for ages and I’ve been waxing poetic about them for longer still. These pans are nonstick mini tartlet pans from Sur la Table. I generally don’t go into cookware stores because I literally get too excited to function, and leaving the shop with only the pans was probably my greatest life struggle to date.
Anyways, these tartlets are not limited to New Years. Perfect for Independence Day, they incorporate my four-ingredient dairy-free almond buttercream instead of custard. I love almond flavors, especially in pastries, and I think the sweet nutty cream makes the tart berries sing.
The crust here is my favorite shortbread that you’ll probably see more of in the future because it is classic and foolproof and most importantly, easy.
Customizable, light, perfectly portioned, brightly sweet, and dairy-free, these tartlets are everything a summer dessert should be and make for a perfectly hued Fourth of July option.
Independence Day is coming up, everyone! Hope you spend it with friends and loved ones.
(And these tartlets)
- ½ cup vegan butter, at room temp
- 1 cup whole wheat flour
- ¼ cup sugar
- ¼ cup blueberries
- ¼ cup raspberries
- ¼ cup blackberries
- ½ cup almond buttercream
- 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
•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.