Chocolate berry tarts

chocolate berry tarts

chocolate berry tarts

Makes 8 small tarts (in a muffin tray) or one large


125g brown rice flour

125g oat flour

60g coconut oil, melted

100g maple syrup

½ tsp vanilla extract

200g pitted medjool dates

200ml unsweetened almond milk

½ tsp vanilla extract

4 tbsp cacao powder

Fresh berries to decorate

Optional extras to decorate: cacao nibs & dessicated coconut


  • Preheat the oven to 180oc and grease 8 muffin tray holes (or a large tart dish)
  • In a bowl combine the rice flour, oat flour and xanthum gum
  • Add the maple syrup, vanilla and coconut oil then mix together until a dough forms
  • Sprinkle a clean, dry surface and rolling pin with rice flour
  • If making smaller tarts, separate the dough into smaller bits, roll out until about 3mm thick
  • Carefully place in the tray or tart dish and cut off any overhanging pastry (don’t worry if a few holes appear, you can fill them in with leftover pastry)
  • Bake in the oven for 6-8 minutes until the pastry has started to harden, this works best with baking beans but they aren’t essential
  • Leave to cool
  • To make the filling, add the dates, vanilla, cacao powder and almond milk to a food processor and process until smoothie
  • Place spoonfuls of the mixture in each tart case and top with fresh berries
  • Best stored in the fridge

I haven’t had fruit tarts or attempted pastry since before I was diagnosed with Coeliac disease so I decided to have a go and these chocolate berry tarts do not disappoint! I am a serious chocoholic so chose to do a chocolatey twist on traditional fruit tarts by filling them with a chocolate date cream. They are not completely low fodmap as not everyone can tolerate dried fruit or dates, luckily I can but I am working on an alternative filling for those who cannot!


One Reply to “Chocolate berry tarts”

  1. Oh my stars! These look divine! I follow you on Instagram and had to come over to check out your website.

    Growing up, my late mom catered and made mini tarts similar to these. Of course, I found out later at age 25 I was celiac. So, I couldn’t eat them. These make me think of my mom!

    One thing…my mom also was a Pampered Chef consultant too, in addition to catering and doing her day job. Ha! So, she and I used their kitchen products to make 1,000s of these tarts! We used the mini muffin pans and put the dough in each one, and then, used a tart shaper tool. It makes the process so quick. I don’t get paid to say this or promote their products, nope. 🙂 I’m sure you can find similarly in the U.K. at a kitchen type of store.

    Thanks for the cool work you do!

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