Lemon Berry Mini Pecan Vegan Tarts

The perfect summer treat is light, sweet, and made with refreshing citrus so you can indulge in dessert while still having the energy to run around the yard or go for a swim. Make these dairy-free mini pecan berry and lemon tarts to celebrate summer without giving up your healthy eating habits, as this recipe is slightly healthier than traditional dairy and egg pies.

When you choose to eat more plant-based foods, you can reduce the risk of certain diseases caused by inflammation caused by animal products like milk and cheese.

Serve these cold mini tarts and present them on a beautiful platter topped with berries and powdered sugar (optional) and well done to your healthiest summer yet.

Preparation time: 5 minutes

Cooking time : 12 minutes

Mini Pecan Lemon Berry Tarts

For 24 people

Ingredients

Mini pecan crusts

  • 2 cups pecan pieces or halves 1/4 cup melted butter
  • 2 tablespoons of sugar
  • 1/4 cup butter, melted
  • 2 tablespoons of sugar

Filling

  • 1/2 cup lemon curd
  • 1/2 cup berries (blueberries or raspberries)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350 degrees F. Line mini muffin tins with paper tins or spray with nonstick spray.
  2. Add the pecans, butter and sugar in a food processor. Mix until the mixture comes together to form a coarse paste.
  3. Pour about 2 teaspoons of the pecan mixture into each muffin pan. Use the back of a wooden spoon or your fingers to press the mixture evenly along the bottom and sides of each muffin pan.
  4. Bake for 12 minutes or until crusts are golden brown. Let the crusts cool completely before removing them from the pan.
  5. Assemble the crusts: place 1 teaspoon of lemon cream in each mini pecan crust. Garnish with 1 raspberry or 3 small blueberries. Sprinkle with powdered sugar if desired.

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About Jamie Collins

Jamie Collins

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