Sour Cream Berry Mini Tarts
Author: 
Recipe type: dessert
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
for the crust
  • ⅔ cups coconut oil or vegan butter + extra for greasing
  • 2 cups spelt flour
  • 2 tablespoons coconut sugar
  • dash salt
  • ¼ cup cold water
for the filling
  • 1 cup vegan sour cream
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 teaspoons maple syrup
toppings
  • 1 cup mixed berries
  • 2 tbs shredded coconut
Instructions
  1. Preheat oven to 375°. Grease a muffin tin.
  2. To prepare crust, pulse all crust ingredients food processor until thoroughly combined. Scoop out dough, roll into a ball, and roll out over a clean surface until it's about ⅓" thick.
  3. Use a 3.5" circular cookie cutter (a wide mouth jar lid was the perfect size) to cut circles out of dough. Place circles in muffin spots and use your fingers to gently press any gaps together.
  4. Bake for 15-17 minutes, until edges are firm. Let cool completely.
  5. To prepare filling, stir together sour cream, lemon juice, vanilla extract and maple syrup. Add a spoonful to each mini crust. Top with berries and coconut.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2016/03/28/vegan-sour-cream-berry-mini-tarts/