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Cream Tartlets

These dainty treats are perfect for afternoon tea or parties. It’s fun to make a selection of them. They’re so easy to make. Try experimenting with your favorite flavors. This recipe has the chocolate cream filling. For pumpkin cream and chocolate hazelnut fillings, see The Lovejoy Kitchen: Wholesome Plant-Based Home Cooking for sale on Amazon.

Makes 12-16 tartlets


Note: I use a muffin top pan to make the crusts. You can also use a regular muffin tin if you want.


Pie Crust

  • 1 ½ cups almond flour

  • ½ cup whole spelt (or wheat) flour 

  • 1/3 cup tapioca starch

  • 2 tbsp Sucanat or brown sugar

  • ¼ tsp fine sea salt

  • 5-7 tbsp cold water


Preheat the oven to 350°F.


In a medium bowl, whisk together the flours, tapioca starch, sugar, and salt. Add ¼ cup water and mix in with a fork. Knead the dough a little with your hands. If it is too dry, add water by the tablespoon. The dough should be just moist enough to hold together when squeezed with your hand. 


Roll the dough into a ball and gently flatten between your hands. Sprinkle flour or tapioca starch on the board and roll out the dough until it is 1/8” thick. Use a 3 1/2” biscuit cutter or other round form to cut out circles, and place them in a nonstick muffin top or muffin pan. Bake for 10-12 minutes or until the edges become golden. Remove from the pan, let cool.

Chocolate Cream Filling

  • 1/2 cup pitted, chopped medjool dates

  • 1/4 cup boiling water

  • 1 1/4 cup soaked cashews

  • 1/4 cup unsweetened cocoa powder

  • 2 tsp vanilla extract

  • Pinch salt

  • Water as needed for consistency

In a small bowl, add the dates and boiling water. Cover and let stand 5 minutes.

Add all ingredients to a bullet-style blender and blend for 3 minutes or until smooth and creamy, adding water 1 tablespoon at a time until the pudding is the desired consistency. 

Vanilla Cream

1  cup soaked cashews

1 tbsp maple syrup

2 tsp vanilla extract

Pinch salt

1/4 - 1/3 cup water (use less water for a thicker cream)


Add all ingredients to a bullet style blender and blend for 2-3 minutes or until smooth.



Spoon about 2 heaping tablespoons of Chocolate Cream into each shell. Add a dollop of vanilla cream and top with dark chocolate shavings

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