The mini tarts with coconut cream, gluten-free and dairy-free, are great as both a dessert and a delightful snack. The shortcrust pastry is made with rice flour, corn flour, and vegetable oil, while the coconut cream is crafted like a classic pastry cream but with coconut milk. If you love coconut, don’t miss the Chicken Fillets with Coconut Flour or the Coconut Cookies with Rice Flour.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 12 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 2 eggs
- 2.8 oz sugar
- 1/4 cup sunflower oil
- 1 3/4 cups gluten-free rice flour
- 1/3 cup gluten-free corn flour
- 1 cup cans coconut milk (canned)
- 2.5 oz sugar
- 2 egg yolks
- 2 1/2 tbsps gluten-free cornstarch
- 2 1/2 tbsps rice starch (gluten-free)
- 1/2 vanilla bean
Tools
- 2 Bowls
- 1 Pot
- 1 Work Surface
- 1 Rolling Pin
- 12 Molds
Steps
In a bowl, beat the eggs with the sugar and flavors.
Add the oil and mix well until smooth.
Gradually add the flours and knead.
If necessary, decrease or increase the flour, depending on absorption.
Form a dough ball and wrap in plastic wrap.
Let it rest in the fridge for a couple of hours before use.Split the vanilla and extract the seeds.
Heat the milk with the vanilla pod.
Mix the vanilla seeds with the eggs and sugar.
Add the starches and mix well.
Pour the hot milk into the cream, mix with a whisk, cook while stirring.
Place the cream in a wide, shallow container.
Cover with plastic wrap directly on the surface.
Cool quickly and refrigerate for a few hours.Roll out the shortcrust pastry to a thickness of 1/8 inch on a work surface lightly dusted with rice flour.
Use a pastry cutter to cut circles and line the tart molds.
Bake for 10 minutes in a preheated oven at 350°F. Remove from oven and let cool, then gently remove from the molds.
Fill with coconut cream and fresh fruit after washing and drying well. Decorate with coconut flakes and fresh mint leaves.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are gluten-free
Advice
Store in the refrigerator for 3-4 days.
Store in the refrigerator for 3-4 days.
Store in the refrigerator for 3-4 days.
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