Happy Honey Gluten-Free Fruit Tartlets by Alanna Taylor-Tobin | The Bojon Gourmet
Buttery almond flour tartlet shells are filled with Happy Honey whipped crème fraiche and topped with seasonal fresh fruit. Top them with an extra drizzle of Happy Honey for a chill dessert.
6-8 gluten-free tartlet shells, baked
½ cup (4 ounces) crème fraiche
½ cup plus 2 tablespoons cold heavy cream or whipping cream
1 tablespoon Remedy Plant Lab Happy Honey, plus more for drizzling
1 pinch salt
2-4 cups fresh fruit such as sliced fresh figs, halved blackberries, and fresh blueberries
Optional: hemp hearts, mint leaves
Bake the tartlet shells fully as directed and let them cool completely (can be done up to 2 days ahead and stored airtight at room temperature).
Combine the crème fraiche, cream, honey, and salt in the bowl of a stand mixer fitted with the whip attachment (or use a large bowl and a whisk). Whip on high until the cream holds soft peaks, 1-2 minutes.
Divide the whipped crème fraiche among the tartlet shells. Top with the fruit and a drizzle of honey. Garnish with mint leaves and a pinch of hemp hearts if you like!
Serve within 1-2 hours of assembling as the crust will soften over time. Chill until ready to serve.