These gluten-free, vanilla custard cherry tartlets are naturally sweetened and are an amazing way to enjoy one of the tastiest fruits of the season.
Quick, and easy to make, they are going to be your most beloved dessert of the season. The vanilla custard is so refreshing, and the fresh cherries in and on top of the cream make the tartlets extra tasty.
It is the end of cherry season and I can't think of a better way to celebrate their taste.
Cherries come in a variety of flavors (tart or sweet) and colors (from yellow to deep red, almost black), but all of them contain great amounts of nutrients.
🤔 What are the health benefits of cherries?
Cherries are packed with fiber, minerals (potassium, copper, and manganese), and vitamins (C, B complex, and K), and they are highly nutritious. They are also rich in antioxidants (polyphenols and carotenoids). Many studies have shown that due to their high concentration of antioxidants, cherries also reduce inflammation and oxidative stress, and can benefit heart health.
The anti-inflammatory compounds of cherries help with quicker recovery after exercising, may improve sleep quality, and may improve or reduce symptoms of arthritis.
📝 Ingredients for the vanilla custard cherry tartlets
Cherries: I use deep-red cherries for this recipe. I pitted them using a pit remover, but if you don't own one, use a chopstick or a metal straw to remove the pits. Cut in half or quarter them before adding to the tartlets.
Dates: I use Medjool dates because they are sweet by nature, large, and I find them easily at any store. Be sure that you get the ones that don't have extra sugar or glucose syrup.
Cornstarch: To make the cream thick and beautiful. Always dilute the cornstarch in water or milk before adding it to the mixture that you want, to prevent clots.
Eggs: To make the cream richer, add egg yolks after you remove the mixture from the fire and while it is still hot. The temperature will cook the yolks destroying any bacteria. Be sure to stir very well until you incorporate them into the whole mixture. I use organic eggs.
Milk: Use any type of milk or plant-based milk that you like. Different types of milk are adding different flavors to the cream.
Almonds: Almonds and almond butter are added to the tartlets to give an amazing flavor. Almonds contain healthy fats, fiber, vitamins, minerals, and protein.
Vanilla: Use vanilla pod for better aroma and flavor. Vanilla extract or vanilla bourbon powder is also a good alternative.
Butter: Melted refined coconut butter is added to the base to give some texture, and butter or margarine is added to the cream to give a rich and silky result.
Sweetener: Use as much sweetener as you want. I used honey for this recipe but if you want it vegan or have honey allergies use maple syrup.
👩🏻🍳 Tips & tricks
To make the bases crispy, bake them in a preheated oven, at 180°C (350°F) for ~ 8 minutes. Then, let them cool completely before adding the filling. The bases can be made also without baking them. Just put them in the fridge to keep them firm.
For a firmer filling, use about 1 tablespoon more cornstarch.
If you want to make the tartlets egg-free or vegan just omit the eggs, but the cream will not be so rich.
Use a vanilla pod instead of vanilla extract in the cream, to make it extra fragrant.
If the base mixture is a little dry, add some water. Add 1 tablespoon of water at a time and no more than 2 tbsp.
We can also make this recipe with any other fruit that we like. They are delicious with strawberries, nectarines or peaches, and any kind of berries.
🍽 How to serve the vanilla custard cherry tartlets
Serve the tartlets cool from the fridge, plain or topped with:
- Extra cherries
- Whipped cream (coconut)
- Ice cream (on the side)
🥡 How to store the vanilla custard cherry tartlets
Store the tartlets in an airtight container, in the fridge, for up to 4 days.
Vanilla custard cherry tartlets
- Food processor
For the base
- 30 g/2 tbsp almond butter
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 150 g/1 ¼ cups almonds white
- 2 tablespoon coconut butter melted
- 75 g/¾ cup rolled oats gluten-free
- 80 g/2.8 oz Medjool dates
For the filling
- 450 g/1 ¾ cups milk almond
- 45 g/6 tbsp cornstarch
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 3-4 tablespoon honey/maple syrup
- 28 g/2 tbsp butter/margarine
- 250 g/8.8 oz cherries pitted & halved
For the base
- Preheat the oven at 180°C (350°F). Add dates, coconut butter, and almond butter to a food processor, and mix until they become a paste.
- Add the rest of the base ingredients, and process until the mixture sticks together. In case the mixture is too dry, add some water (1 tablespoon at a time).
- Divide the mixture into 6 tart pans (with removable bottom) or in one large tart pan. Press it down and into the sides to create the tart cells, and bake them for 8 minutes. Remove from the oven and let them cool. We can also place the tartlet bases into the fridge without baking them.
For the filling
- Pour the milk into a saucepan and reserve 6 tablespoon of the milk in a cup. Dilute the cornstarch, vanilla extract, egg yolks, and sweetener into the reserved milk.
- Place the saucepan on medium/high heat until the milk is warm.
- Add the cornstarch mixture and bring it to a boil, while stirring constantly with a metal whisk.
- When the mixture starts to thicken, remove from heat, add the butter, and stir until perfectly combined.
- Take the tart bases out of the fridge, place some cherries on the bottom, top with the vanilla custard, and extra cherries. Let the filling cool at room temperature. When cooled, put the tartlets in the fridge.
- Serve the tartlets cool from the fridge. Before serving remove the tartlets gently for the tart pans.
- Enjoy 😉
🍋 Nutrition facts
Servings: 1 (199g) | Calories: 445kcal | Carbohydrates: 50g | Protein: 12.42g | Fat: 26.2g | Saturated Fat: 7.1g | Trans Fat: 0g | Cholesterol: 67mg | Sodium: 42mg | Potassium: 623mg | Fiber: 7.5g | Sugar: 26.15g | Vitamin B2: 0.65mg | Vitamin E: 8.18mg | Calcium: 265mg | Iron: 2.3mg | Manganese: 1.81mg