We hosted Marc’s parents for dinner this past Saturday, and I was really excited for the opportunity to cook and bake. I love both, but baking makes my heart the happiest. I always love an opportunity to try out a new recipe and wanted to make something that felt very spring dessert. Though it’s risky trying out a new recipe when hosting family or friends lol!
Thankfully I think these came out pretty good, and unless they were just trying to make me feel good {I don’t think that was the case lol}, the consensus was these were a hit! So I wanted to share the recipe with you because they were super easy to make but look really classy. They are a great light dessert, not super filling. And with a really fresh taste and so much fruit, there’s no guilt at all! 🙂 Graham cracker crust adds the perfect balance to the tartness of the fruits.
I’m allergic to gluten, so this recipe is gluten free, but you can feel free to use regular graham cracker/graham cracker crumbs if you prefer. I also made it dairy free because I prefer coconut cream over heavy cream so this recipe is very allergen friendly!
I apologize in advance that I just totally spaced on taking pictures because I was chatting with Marc’s parents while making these and also had dinner going on the stove, so pictures weren’t top of mind. I promise for my future recipes I will try to be better about taking photos! I totally forgot to take photos with the mint garnish too 🙁 but I promise, it makes them just that much cuter! And they smell so delish with the mint and lemon and lime, so fresh! Just the perfect spring dessert for entertaining!
If you don’t have mini tart pans, here is a great Amazon Prime option similar to mine. Also, linking a ceramic berry basket like mine because they are adorable 🙂
And if you are in the market for a stand mixer, you have to check out the cutest one I found in my Spring Decor & Entertaining post here!
Ok so here’s the recipe!
Easy Spring Dessert Tarts
Ingredients
Method
- Preheat oven to 350 degrees.
- Place the bowl of your stand mixer or the mixing bowl you will use for the topping in the fridge to get cool before using.
- If using graham crackers {not crumbs} break them up and place in a food processer. Add the sugar and melted butter to food processer. {Alternatively, if you do not have a food processer, you can place the broken pieces of graham cracker in a gallon size plastic bag lined with some parchment paper and use a rolling pin to crush them…this takes a bit more muscle! Then you can combine the sugar and butter with the crumbs in a bowl.}
- Pulse ingredients in food processer until well combined.
- Press the graham cracker mixture into the bottom and sides of mini tart pans {you don’t need to grease them}. Make sure it’s nice and even and covers the whole bottom.
- Bake at 350 degrees for about 7 minutes. Remove when done and set aside.
- In a stand mixer with the chilled mixing bowl using the metal whisk attachment {or in your chilled mixing bowl with a hand mixer}, whip the coconut cream {don’t use the liquid part or only use a tiny bit of it} and powdered sugar until thickened and well combined.
- Add the lemon juice, lime juice, and lime zest and whip on medium-high speed until combined and it looks like a nice whipped cream consistency.
- Top each crust {make sure they are cooled} with a few dollops of the whipped cream topping.
- Top with fresh fruit as desired.
- Garnish with a few leaves of fresh mint.
- Enjoy!
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[…] Pair this salad with my delicious & refreshing Spring Dessert Tarts Recipe found here! […]