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Vegan Almond Berry Tartlets

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Ever since I can remember my family has rung in the New Year with champagne and pecan bars from a fancy bakery nearby.

tartlet

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.

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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.

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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.

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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.

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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)

5.0 from 3 reviews
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Vegan Almond Berry Tartlets
Author: 
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
  • ¼ cup blueberries
  • ¼ cup raspberries
  • ¼ cup blackberries
  • ½ cup almond buttercream
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.

 

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Comments

    • Medha says

      Thanks, Leah! I’m a little obsessed with the almond buttercream… I may or may not have eaten all of the extra straight from the bowl 🙂

      Reply

  4. Shikha @ Shikha la Mode says

    Haha I can totally understand the fruit-is-not-dessert opinion, but in the summer it’s so good with all the berries and stone fruit that I do want to eat it all the time in tarts and with ice cream!

    Reply

  5. Eva @ Eva Bakes says

    We must have the same parents! My dad always loved Napoleons, and my mom loved fruit tarts. I probably would have gotten the decadent brownie, too. 🙂 Your vegan tartlets look yummy – my mom would approve!

    Reply

  9. Traci | Vanilla And Bean says

    Hi Medha!
    I’ve never made a vegan tartlet before but this is pure inspiration! I have some vegan butter in my fridge, so I’ll have to give these a try. I love how you’ve showcased the beautiful, in season berries! They are so delicious in their simplest form! Beautiful work!

    Reply

  11. Ema-Ontheflavorroad says

    They are so cute!!! I love them and considering that my favourite dessert is the fruit tart the idea to make them dairy free sounds awesome :)! On my way to check your almond buttercream :)!
    Thank you for this great recipe :)!

    Reply

  12. Trisha says

    YUM! Mom’s are always doing nice things like that. Sounds like a fun 4th of July to me. I can’t wait to try this vegan buttercream! And Sur La Table–>totally feel you on that struggle. 🙂

    Reply

  15. Consuelo - Honey & Figs says

    That’s the reason why I don’t go to cookware stores either – I always want to buy it all!!
    Mmmm, fruit tarts are a favorite of mine, especially when they look his lovely AND healthy! Love these!

    Reply

  16. Von says

    Our family never really did much for New Years haha……I should celebrate my next New Years with dessert too! 🙂 I’ve always loved fruits, so fruit to me always counts as dessert 😛 Your fruit tart sounds so good! I usually fill mine with custard, but I love the idea of putting almond buttercream in it- I can imagine how well it would go with the fruit and the crust!

    Reply

    • Medha says

      I definitely love fruit, but it’s only recently I’ve started considering it ‘dessert’ 🙂 Thanks for stopping by!

      Reply

  19. Helen @ Scrummy Lane says

    Ha! I totally know what you mean about fruit not being a proper dessert … now, chocolate, on the other hand … 😉
    Having said that, these little tarts are absolutely beautiful and I’m really intrigued by the idea of that almond buttercream. Got to check that one out.
    Happy 4th July!

    Reply

  22. Arpita@ The Gastronomic Bong says

    hahah.. I guess its the same in most of the household.. mums tend to opt for fruit dessert where we opt for decadent chocolate desserts .. 😀
    But seriously this fruit tarts are looking amazing.. shortbread crust sounds great… 🙂

    Reply

  24. Lauren says

    Wow, these look really delicious! I love the use of almond butter, it’s been a new obsession of mine and I love it because it has that nice sweet flavor without being too cloying. These seem like a great idea for the 4th, with the raspberries, blueberries, and blackberries the colors are quite patriotic!

    Reply

  25. Monet says

    I have these same pans, and I can’t wait to make these beautiful beautiful fruit tarts. So glad I found your lovely blog this evening. What a nice treat! (And fruit desserts are my absolute favorites!!)

    Reply

  31. cynthia says

    These are adorable! I love the almond buttercream filling, and mini anything is the best. So perfect for Fourth of July 🙂 Hope you had a great one!

    Reply

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