How do I ensure my coconut cream whips up properly?

Make sure to use full-fat coconut milk that has been thoroughly chilled, as this helps the thick cream separate and whip to a good volume.

Can I use a different type of citrus for these tarts?

While blood oranges offer a unique color and flavor, you could substitute with regular oranges or mandarins, ensuring they are peeled and sliced thinly.

What if my tart shells don't hold together?

The dough should come together into a ball; if it's too crumbly, ensure your coconut oil is fully melted and your maple syrup is accurately measured, as these bind the almond meal.

How should I store leftover Mini Blood Orange Tarts?

These tarts are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. The coconut cream may soften slightly.

Can I make the tart shells ahead of time?

Yes, the baked tart shells can be made in advance and stored at room temperature in an airtight container for a day or two before filling.

11 years ago

Mini Blood Orange Tarts With Coconut Cream
[Vegan, Gluten-Free]

CW By: Courtney West

Author Bio

My personal journey is to share what I eat as a vegan and portray the... Read More

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Close-up of mini blood orange tarts, featuring golden almond meal shells filled with fluffy white coconut cream and topped with vibrant red-orange blood orange slices.

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Discover more recipes with these ingredients

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Mini Blood Orange Tarts With Coconut Cream [Vegan, Gluten-Free]

Bite-sized and citrus-y tarts on a nutty, butter-y crust, with a dollop of fresh coconut cream.

Ingredients You Need for Mini Blood Orange Tarts With Coconut Cream [Vegan, Gluten-Free]

2 cups almond meal/flour
pinch of fine grain sea salt
1/4 cup coconut oil, melted
2 tablespoons maple syrup (or agave nectar)
1/2 teaspoon pure vanilla extract
1/2 can of full-fat coconut milk, chilled
An additional drizzle of maple syrup
A pinch of fine grain sea salt
2 small blood oranges, peel and pith removed, then sliced into about 1/4-inch rounds

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How to Prepare Mini Blood Orange Tarts With Coconut Cream [Vegan, Gluten-Free]

For the Tart Shells:

Preheat your oven to 350°F.
In a bowl, mix together the almond meal and salt. In a separate small bowl, whisk together the oil, syrup, and vanilla until combined.
Add the wet ingredients to the dry and mix with a wooden spoon or spatula, until the dough comes together. It should come together into a ball and stick together.
Line a standard muffin tin with 6 liners and then divide the dough evenly between each. Using your fingers, press the dough in the liners to create your tart shells.
Bake them for 15-20 minutes until the edges are golden. Let them cool completely before using.

For the Coconut Cream:

Put your chilled coconut milk (it should be very thick) in the bowl of a stand mixer fitted with a whisk attachment (you can also do this with a hand mixer fitted with the beater attachments).
Beat the coconut milk on medium-high, until it just starts to gain volume and thicken. Stop the mixer and add the maple syrup and salt. Start the mixer again on medium-high and beat until the coconut milk has more than doubled in volume and medium peaks form (it should be somewhere between a soft peak and a stiff peak). Use the mixture immediately or chill until ready to use.

Assemble: