Here is the recipe for the Summer Tart:

Filling:

• Refrigerate 1 can of coconut milk over night.

• 1 Cup of Coconut milk

• 1 Full lemon to zest

• 1 Tablespoon of lemon juice

• 2 Tablespoons of Vanilla Extract

• 1 1/2 cups of organic powdered sugar (or whatever sweetener of your choice) I like the consistency it gives the filling.

Graham Cracker Crust Cups:

• Graham Cracker Crumbs (or throw some whole graham crackers in the food processor to blend to crumbs)

• 1/2 cup of Butter or margarine (Vegans use coconut oil. It goes perfectly to balance the sweetness)

• 1 cup of Unbleached All-Purpose flour (or almond flour)

• 1 Tablespoon of Ground Cinnamon

• Muffin Pan to shape cups

Directions: 

Pre Heat oven to 350. 

Grease muffin pan with spray or or coconut oil.  Or with the butter or margarine used.

• Melt butter or margarine in microwave and place in a large bowl with graham Cracker crumbs. Add cinnamon in as your mixing and keep mixing until it gets kind of clumpy. Once all mixed, apply a generous amount in each hole of the muffin pan and mimic the shape to create the bowl with the graham Cracker(doesn't have to be perfectly shaped)

• Bake for 15 minutes.

• While that's baking, take your coconut cream, coconut milk or milk or choice and all other ingredients listed for filling and mix with a hand mixer until creamed. Get a piping bag (used for icing) and put mixture in and use to fill the cups easier without a mess.

• Once graham cracker cups are done and cooled, apply filling with piping bag, add chopped fruit and you're good to go! Hope you enjoy!

Berries are currently in season and sweet as ever making these treats so delicious to eat. Make these as a great snack for the kids and send them off, and Mommas I promise all you will hear from them is that they want more. These are even fun to toss in the freezer to preserve so that none goes to waste. Take them out an hour or two before serving, and you have your favorite snack again.

Would you give this recipe a try?

Xoxo,

Britt