Easy Mini Fruit Tart Recipe (Gluten Free, Sugar Free)
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Time to read: 13 min
Finished easy mini fruit tart baked with Detox Desserts ingredient swaps
Easy Mini Fruit Tart Recipe - Sugar-free, Gluten-free & Vegan
20 min
25-50 min (depends on size)
8 servings
Cake
Table of contents
The Best Mini Fruit Tart Recipe - Sugar-Free, Gluten-Free, and Vegan Recommended Products for the Best Mini Fruit Tart Recipe Regular vs. Detoxed Mini Fruit Tart Recipe - Nutrients Comparison How Does Our Healthy Fruit Tart Recipe Benefit Your Body? How I Crafted this Healthy and Easy Mini Fruit Tart Recipe The Best Ingredient & Substitutes for Mini Fruit Tart Recipe Try Our Gluten-free, Vegan, Paleo AND Keto Baking System Step-by-step: How to make healthy mini fruit tarts How to store your mini fruit tarts for maximum shelf-life Tips for Making the Best Healthy Mini Fruit Tarts Frequently Asked Questions Recipe Card: Easy Mini Fruit Tart Recipe Nutritional Information for Mini Fruit Tart Recipe Explore more recipes
The Best Mini Fruit Tart Recipe - Sugar-Free, Gluten-Free, and Vegan
This fun and easy fruit tart recipe is the healthier version of traditional high-sugar tarts. Its buttery shortbread crust, creamy vanilla filling, and fresh fruit topping creates a delightful treat that has no business being gluten-free, sugar-free, and keto-friendly.
Fruit tarts aren’t just pretty to look at; they’re delicious and refreshing. These colorful treats are perfect for parties, events, and birthdays. And in mini form? Even cuter and easier to enjoy!
Most people assume fruit tarts are healthy because of the fruit on top. The truth is, the traditional mini fruit tart recipe is full of dairy, sugar and cholesterol. That’s why I created a “detoxed” version that’s not only healthier but equally delicious.
Here’s more on why you’ll love this recipe:
- Fresh Organic Fruits— This healthy fruit tart recipe uses organic fruits in their best form. Plus, I’ve picked fruits with the highest antioxidant content for the topping.
- Adorable and Party-Ready – These colorful tarts become the centerpiece at birthdays and celebrations. You’ll also feel great serving something healthy to your loved ones.
- Fuss-Free and Quick - This easy fruit tart recipe takes just 20 minutes to prepare. Our Swaps make the process so simple that even beginners will have success.
- Loaded with Antioxidants— Fresh seasonal berries and my Detox Swaps in the recipe contain plenty of antioxidants that naturally boost immunity.
- It’s Everything Healthy – These tarts are gluten-free, sugar-free, low-carb, and vegan-friendly, making them accommodate pretty much every dietary restriction.
Recommended Products for the Best Mini Fruit Tart Recipe
Regular vs. Detoxed Mini Fruit Tart Recipe - Nutrients Comparison
How Does Our Healthy Fruit Tart Recipe Benefit Your Body?
“Are fruit tarts healthy?” Most people ponder this question while biting into this creamy dessert. Frankly speaking, the answer is ‘No’, unless you are using this Detoxed recipe.
Our healthy tarts contain fewer calories, 9x the fiber, more protein, zero cholesterol, and only 8g net carbs (even with fruit on top!). Most of our mini fruit tart calories come from fiber and protein.
Fats
Our detoxed recipe uses Egg and Butter Swaps, which have anti-inflammatory benefits. They are completely free of seed oils and cholesterol, supporting a heart-healthy dietary pattern.
Protein
Our Egg Swap has 50% more protein than an egg without cholesterol or allergy triggers. The Grain-Free Flour and Butter Swaps also contain more protein than regular flour and butter. The Swap ingredients work together to provide a balanced macronutrient dessert that will nourish and satisfy the body.
Fiber
The soluble plant fiber from the psyllium husk in our Flour Swaps provides digestive benefits. It keeps you full while feeding your friendly gut bacteria. Psyllium also helps remove toxins from your body, slows down digestion, and helps provide more blood sugar stability throughout the day.
Carbs and Sugar
This gluten free fruit tart recipe has only 8g of net carbs, which is ideal for keeping your body in ketosis and optimizing metabolism. It is also sugar-free and suitable for people with diabetes or insulin resistance. Our Grain-Free Flour Swap creates a low-carb, Keto, and paleo version that's both delicious and healthy.
How I Crafted this Healthy and Easy Mini Fruit Tart Recipe
Many people don’t make fruit tarts because the process is too complex. So, I went out of my way to make this easy fruit tart recipe straightforward. It takes as little as 20 minutes, without any fancy techniques. Since this isn’t a traditional tart recipe, you won’t have to worry about heating your milk to the perfect temperature or your eggs curdling. You’ll simply blend your filling ingredients together, pour them onto your crust and bake.
I referenced a few 5-star recipes online as inspiration and made the 1:1 ingredient Swaps for the buttery shortbread crust. For the pastry filling, I wanted to eliminate unnecessary cholesterol and calories while still providing a creamy, rich texture. My solution: 1 can of organic full-fat coconut milk and an Egg Swap.
The Egg Swap doesn’t bake like regular eggs and one-fourth cup of Flour Swap is needed to set the filling. It also adds an extra dose of healthy fiber to this egg-free and vegan mini fruit tart recipe. I promise, you won’t even know the Flour Swap is there, but it’s required to create the perfect filling consistency.
Choosing Between Whole-Grain vs Grain-Free Flour Swap
I made this gluten free fruit tart recipe with both Whole-Grain and Grain-Free Flour Swaps, and the results were equally amazing. The Whole-Grain mini tarts will have a few extra healthy carbs and a more hearty, earthy flavor. The Grain-Free Swap will create low-carb or Keto/paleo version with a perfectly crumbly shortbread crust and a mild nutty flavor. The best idea would be to use both swaps in equal parts for balanced carbs and a delicious taste. Using a combination of both Flour Swaps is my favorite in most desserts.
You can try this easy method to select the best Flour Swap for a balanced macronutrient meal. If your meal consists of just protein and veggies, I recommend eating Whole-Grain Swap mini tarts as a healthy carb source. However, if your meal already has a good carb source, choose the Grain-Free Swap so you don’t overeat carbs.
Easy, right?!
The Best Ingredient & Substitutes for Mini Fruit Tart Recipe
Key ingredients of a traditional fruit tart:
- All-purpose flour
- Butter
- Eggs
- Egg Yolks
- Whole Milk
- Sugar
- Cornstarch
- Vanilla Extract
- Salt
- Fresh Fruit
Key ingredients of a Detox Desserts* fruit tart:
- Whole Grain Flour Swap: (use Grain-Free Swap for Paleo/Keto version of this dessert): Our gluten-free, high fiber, low-carb healthy flour substitute.
- Butter Swap: Our whole food, plant-based butter substitute that bakes and tastes like butter with added health benefits
- Egg Swap: Our vegan egg substitute that contains 50% more protein than an egg, added prebiotics for digestive support and NO cholesterol.
- Coconut Milk (full fat)
- Sugar Swap: Our zero-calorie, zero-carb, naturally sweetened sugar substitute formulated with prebiotics to support healthy digestion.
- Lemon Juice: adds a little tang to the pastry cream
- Vanilla Extract
- Salt
- Fresh Fruit
Try Our Gluten-free, Vegan, Paleo AND Keto Baking System
Step-by-step: How to make healthy mini fruit tarts
Crust Ingredients:
- 1 cup Whole-Grain or Grain-Free Flour Swap (use Grain-Free for paleo/keto version)
- ½ cup Granular Sugar Swap
- ¼ teaspoon salt
- ½ cup Butter Swap
- 1 Tablespoon hot water (only if needed for crumbly dough consistency)
Custard Filling Ingredients:
- 1 can coconut milk (I used organic Thai Kitchen brand)
- 1 Egg Swap
- 2/3 cup Granular Sugar Swap
- ¼ cup Flour Swap
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon vanilla extract
- ¼ teaspoon salt
Topping:
- 2-3 cups fresh fruit
1. Preheat the oven to 325 degrees. Grease a 9.5” tart pan well. (Use a parchment lined 9” pie dish or springform pan if you don’t have a traditional tart pan. Your crust will only come half-way up the sides of a standard pie or springform pan). Multiple mini 4” tart pans work great if you have them.
2. Use a small mixing bowl to combine the dry crust ingredients (Flour Swap, Sugar Swap, salt).
3. Add Butter Swap and use a spoon or fork to incorporate the Butter Swap until a crumbly dough texture is achieved. Add hot water 1 Tablespoon at a time if needed for proper consistency. The dough should be crumbly but stick together when pressed.
4. Press the dough evenly into the well-greased tart pan and bake the crust for 8-10 minutes until barely golden in color. Then remove from the oven and allow to cool while you make the filling.
5. Add all the custard ingredients to a high speed blender and blend for about 20 seconds until smooth. Place your parbaked tart shell on a cookie sheet to make the transfer back into the oven easy. Pour the custard into the tart shell and bake.
6. Baking times range from 25-50 minutes depending on the size of your tart pan. My mini 4” tarts baked for about 25 minutes. My 9.5” tart baked for about 50 minutes (Whole-Grain and Grain-Free Flour baked the same time on all tart sizes). Loosely place a piece of aluminum foil over the top of your large tart after about 35 minutes so the crust doesn’t burn while the filling continues to bake.
7. Remove your tart from the oven when the filling is bubbly and the middle is jiggly (not soupy).
8. Cool the tart on a wire rack until it reaches room temperature, then transfer to the refrigerator to chill overnight. It will completely set once chilled.
9. Use a dull knife to loosen the edges of the crust to make removing the tart from the pan easy.
10. Top your chilled tart with fresh fruit before slicing and serving...enjoy!
11. Store covered in the fridge for up to 5 days.
*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. The overnight chill also slows down carbohydrate absorption making them tastier and healthier…weird, but it works!
How to store your mini fruit tarts for maximum shelf-life
Store your healthy vegan fruit tarts in an airtight container in the refrigerator for up to 5 days. Although not tested, it’s probably fine to store your baked tart in the freezer wrapped tightly. Then, thaw in the fridge and top with fresh fruit just before serving.
Tips for Making the Best Healthy Mini Fruit Tarts
Grease your tart pans liberally or line them with parchment paper to ensure the crust doesn’t stick.
Make sure your Butter Swap is well stirred and at room temperature before making your shortbread crust. Oil separation is normal in the Butter Swap. If you’re having trouble stirring it, pour it into a high-speed blender, and it will stay smooth for a couple of months.
Add water slowly to your buttery shortbread crust until it’s crumbly but sticks together well. Too much water will make the crust more soft than crumbly…boo!
Press the shortbread evenly into your tart pan. Take your time here because you want the crust to bake evenly and hold together when cooled.
Watch your crust ATTENTIVELY during the last couple minutes of the par-bake, or else it can quickly go over-baked and burn.
If you’re baking a large tart, place a piece of aluminum foil loosely over the tart after about 35 minutes; this will prevent the crust from getting too brown while the filling properly bakes.
Don’t be tempted to dig into these tarts before they’ve sat in the fridge overnight. The overnight refrigeration sets them completely and also slows down carbohydrate absorption, making them tastier and healthier.
Frequently Asked Questions
How do you keep fruit tarts from getting soggy?
It’s best to bake your tart the day before you serve it because it’s virtually impossible to prevent your fruit tart from getting soggy after a few days. Fruit tarts usually stay fine for 3-5 days in the refrigerator, but make sure you use fresh fruits that won’t leak into your tart. If you plan on consuming the tart for more than 5 days, my advice is to use firm, fresh berries.
Can I make these Mini Fruit Tarts ahead of time?
Absolutely! You can prepare the crust and store it in an airtight container 1 or 2 days before the event. Prepare the filling and bake the tart the day before you plan to indulge. Then, simply cut and arrange your fresh fruit just prior to serving your colorful and delicious easy mini tarts. Remember to keep your mini tarts super chilled at all times.
What is fruit tart filling made of?
A traditional fruit tart filling is a basic vanilla-flavored pastry cream. It’s made from eggs, whole milk, sugar, butter, cornstarch, and vanilla extract. It requires a lot of precision in temperature and timing of ingredients, and can easily curdle.
In my Detoxed and easy fruit tart recipe, I used coconut milk as a perfect base for this rich and creamy filling. Blending it with the Sugar, Egg, and Flour Swaps and vanilla extract makes the best mouth-watering filling, which only takes 5 minutes to whip up and is purely sugar-free.
Why are fruit tarts brushed with a glaze?
Traditional fruit tarts are brushed with warm apricot preserves (cooked down sugar and apricots) to add shine to the fresh fruit topping. It’s completely optional and is only used to make the tart look more attractive. If you want the shine and don’t have apricot preserves, you can brush your fruit with warmed honey.
Recipe Card: Easy Mini Fruit Tart Recipe
| Prep Time | Bake Time | Total Time |
| 20 minutes | 25-50 minutes | 45-70 minutes |
Servings: 8
Calories per serving: 330 cal
Although not guaranteed, we have gone above and beyond to provide you with the most accurate nutritional information for this recipe.
Crust Ingredients
- 1 cup Flour Swap (Whole-Grain or use Grain-Free for paleo/keto version)
- ½ cup Granular Sugar Swap
- ¼ teaspoon salt
- ½ cup Butter Swap
- 1 Tablespoon hot water (only if needed for crumbly dough consistency)
Custard Filling Ingredients:
- 1 can coconut milk (I used organic Thai Kitchen brand)
- 1 Egg Swap
- 2/3 cup Granular Sugar Swap
- ¼ cup Whole-Grain or Grain-Free Flour Swap
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon vanilla extract
- ¼ teaspoon salt
Topping:
- 2-3 cups fresh cut fruit
Instructions
1. Preheat the oven to 325 degrees. Grease a 9.5” tart pan well. (Use a parchment lined 9” pie dish or springform pan if you don’t have a traditional tart pan. Your crust will only come half-way up the sides of a standard pie or springform pan). Multiple mini 4” tart pans work great if you have them.
2. Use a small mixing bowl to combine the dry crust ingredients (Flour Swap, Sugar Swap, salt).
3. Add Butter Swap and use a spoon or fork to incorporate the Butter Swap until a crumbly dough texture is achieved. Add hot water 1 Tablespoon at a time if needed for proper consistency. The dough should be crumbly but stick together when pressed.
4. Press the dough evenly into the well-greased tart pan and bake the crust for 8-10 minutes until barely golden in color. Then remove from the oven and allow to cool while you make the filling.
5. Add all the custard ingredients to a high speed blender and blend for about 20 seconds until smooth. Place your parbaked tart shell on a cookie sheet to make the transfer back into the oven easy. Pour the custard into the tart shell and bake.
6. Baking times range from 25-50 minutes depending on the size of your tart pan. My mini 4” tarts baked for about 25 minutes. My 9.5” tart baked for about 50 minutes (Whole-Grain and Grain-Free Flour baked the same time on all tart sizes). Loosely place a piece of aluminum foil over the top of your large tart after about 35 minutes so the crust doesn’t burn while the filling continues to bake.
7. Remove your tart from the oven when the filling is bubbly and the middle is jiggly (not soupy).
8. Cool the tart on a wire rack until it reaches room temperature, then transfer to the refrigerator to chill overnight. It will completely set once chilled.
9. Use a dull knife to loosen the edges of the crust to make removing the tart from the pan easy.
10. Top your chilled tart with fresh fruit before slicing and serving...enjoy!
11. Store covered in the fridge for up to 5 days.
*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. The overnight chill also slows down carbohydrate absorption making them tastier and healthier…weird, but it works!
For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.
Recommended Products
Nutritional Information for Mini Fruit Tart Recipe
*An important note on carbs:
Net carbohydrates are the sum total of carbohydrates that convert into glucose (therefore raise blood sugar) in the body. Anyone following a keto or diabetic diet should count net carbs NOT total carbs. To determine net carbs, simply subtract the fiber and sugar alcohols from the total carbohydrates on the nutrition label. If you count macronutrients (carbs, fats, protein) you should always count net carbs, not total carbs.
We love your feedback, please make sure to comment and share your experience with this easy mini truit tart recipe with the healthy baking community!
Cheers to your delicious health,
-Dr. Alexis
