Mini Fruit Tarts

 Little beauties!

For at least 10 years now, I've been teaching a volunteer yoga class at the elementary school near my house. It's a free class for teachers and staff at the school, on Thursday afternoons. Over the years, we've developed a few little traditions... including one for the last week of school. On our last session of the year, I always bring treats for the class, and they always give me a very sweet card and a special giftie of some sort. It's really nice.

Usually I make cookies, but this year it was extra summery out, and I felt like making something a bit more special and festive. So, inspired by all the beautiful berries at the farmers market, I decided to make tiny fruit tarts! I used the Shortbread Crust recipe from Vegan Pie In The Sky and made some little mini tart cups using my mini-muffin pan. This crust recipe was delicious and easy. I'll definitely use it again.

After the mini pastry cups had cooled, I filled them with some coconut pudding (from a mix - shhh!), and then topped them with berries. It was fun putting so much love and care into arranging each little berry in just the right spot. 

When I was at the market, I was about to buy red raspberries - because they are so beautiful - but the gal at the farm stand convinced me to try these golden raspberries instead. What they lacked in ruby splendor they more than made up for in flavor.* They had a phenomenal burst of raspberry goodness! These mini-tarts were quite easy to put together and were pretty and special and delicious... a perfect end-of-the-year treat for my students who I love so much.

*of course, if you wanted a super celebratory treat for the 4th of July, you could use red raspberries!