Pie crusts, fruit tart crusts, any type of dessert crusts are usually so good because of one main ingredient: butter. And lots of it. Butter gives it that flaky butter-y taste. I've experimented with two types of fruit tart crusts- both without any butter. Neither taste EXACTLY like a butter filled crust, but they were both very good. The first one uses coconut oil as a substitute for butter from this recipe. The final result was a melt-in-your-mouth cookie type crust that went well as a fruit tart crust. Here is the first one. I made 12 mini ones with this recipe, but you can make 1 whole fruit tart using a pie pan as well. Stay tuned for the butter-less Fruit Tart Crust recipe # 2 :).
Ingredients:
Crust:
1/4 cup confectioners' sugar
1.5 cups all-purpose flour
1/4 cup coconut oil
1/4 cup canola oil
Any desired fruit for toppings (I used strawberries and pomegranate)
Filling:
1/2 pack of cream cheese
1/4 cup sugar (more if you want it sweeter)
2 teaspoons vanilla extract
What to do...
1. Preheat the oven to 350 degrees F.
2. For the crust: In a food processor, combine the confectioners' sugar and flour. Next add the coconut oil and pulse. Then add the canola oil and process until you have a firm dough.
3. With your fingers, press the dough into a pie pan or cupcake pan for mini fruit tarts.
4. Bake for 8-10 minutes (mini fruit tarts) or 13-15 minutes (pie pan crust) until it is a light golden color.
5. For the filling and topping: Mix the cream cheese, sugar, and vanilla together until smooth using either a mixer or a wooden spoon (which may take a while). Spread over the cooled crust. Cut some fruit slices and arrange them however you like.
Ingredients:
Crust:
1/4 cup confectioners' sugar
1.5 cups all-purpose flour
1/4 cup coconut oil
1/4 cup canola oil
Any desired fruit for toppings (I used strawberries and pomegranate)
Filling:
1/2 pack of cream cheese
1/4 cup sugar (more if you want it sweeter)
2 teaspoons vanilla extract
What to do...
1. Preheat the oven to 350 degrees F.
2. For the crust: In a food processor, combine the confectioners' sugar and flour. Next add the coconut oil and pulse. Then add the canola oil and process until you have a firm dough.
3. With your fingers, press the dough into a pie pan or cupcake pan for mini fruit tarts.
4. Bake for 8-10 minutes (mini fruit tarts) or 13-15 minutes (pie pan crust) until it is a light golden color.
5. For the filling and topping: Mix the cream cheese, sugar, and vanilla together until smooth using either a mixer or a wooden spoon (which may take a while). Spread over the cooled crust. Cut some fruit slices and arrange them however you like.