These Mini Winter Citrus and Cream Oatmeal Tarts are a small batch dessert to celebrate the sweet and tart fruits of the season. Fresh pink grapefruit, white grapefruit, and oranges are lightly sweetened with a honey lime glaze and set on a light whipped coconut cream. A healthier dessert that is just as decadent!
Winter Citrus and Cream Oatmeal Tarts
It’s finally winter citrus season! Grapefruit, orange, lemon, and lime – and every variety in between. I am a big fan of winter citrus because it is like a palate cleanser for all of the heavy, indulgent, and excess of holiday goodies.
These mini tarts are a refreshing change of pace for dessert. And even though there is no chocolate, caramel, or buttercream, they will still satisfy your dessert sweet tooth.
- Winter Citrus – The sweet and tart fruit is drizzled with a honey lime glaze to add even more sweetness to the bright fruits.
- Coconut Cream – Canned coconut milk solids are whipped into a light and airy whipped cream. And sweeten to taste with even more honey.
- Oatmeal Tart Crust – The bottom line on this tart crust – it tastes like an oatmeal cookie. And even better – it is gluten free and refined sugar free!
Ingredients
- Rolled Oats – Rolled oats are whole whereas instant (quick) tend to be cut up.
- Blanched Almond Flour – You can swap in AP flour 1:1, but to keep the tart gluten free, stick with almond flour.
- Coconut Sugar – Coconut sugar has a darker and richer sugar flavor – much like brown sugar. But if you are ok with refined sugar, go ahead and swap in brown sugar.
- Cold Butter – This will help to bring the dough together. Plus – flavor.
- Unsweetened Canned Coconut Milk – We only use the coconut solids from the can of coconut milk. The solids whip up fluffy because the moisture has separated from them.
- Honey – If you want to make it vegan, swap in maple syrup. Or any other sweetener of choice.
- Lime Juice – This is optional but adds a bright flavor to the whipped cream and ties to all of the other flavors in the tart.
- Fresh Fruit – As always, fresh fruit will deliver a brighter and bolder flavor. I used Pink Grapefruit, White Grapefruit, Oranges, and Lime. You can certainly use your favorite citrus fruits!
Helpful Tips
- Make sure to use rolled oats – Instant oats and steel-cut oats don’t make an appealing tart crust texture – in my opinion. Those oats are better served for making breakfast oatmeal!
- Refrigerate the can of coconut milk overnight – To allow the coconut solids to separate from the liquid. I provided a list of the brands of canned coconut milk I recommend above in the Ingredients Needed section.
- Use non-stick mini tart pans – With removable bottoms and non-stick. Non-stick so you don’t have to grease the pan and removable bottom so it is easier to take it out of the pan. I have provided a (affiliate) link to the tart pans I use in the recipe.
- Make it your own – Aside from baking the tart crust, this recipe is very versatile. You can use any fruit you like; sweetener of choice; any whipped topping … you name it. Put your own spin and taste preference on it!
Recipe FAQ
Do I have to use almond flour? Or will all-purpose or a gluten free 1:1 flour work instead?
Yes, either will work just fine.
Are these tarts dairy-free?
There is butter in the tart crust, so no the dessert is not dairy-free. You could swap the butter for coconut oil if you want to make it dairy-free.
Will the tarts work with other fruits besides citrus?
Yes! This is a highly versatile and easy dessert in that you can substitute any fruit you like!
Winter Citrus and Cream Oatmeal Tarts
These Mini Winter Citrus and Cream Oatmeal Tarts for two celebrate the sweet and tart fruits of the season. Fresh pink grapefruit, white grapefruit and oranges are lightly sweetened with a honey lime glaze and set on a light whipped coconut cream. A healthier dessert that is just as decadent!
INGREDIENTS
- 1 cup segments of winter citrus, fresh or canned (pink grapefruit, white grapefruit, oranges)
- 1 small lime (used in the Whipped Coconut Cream and Glaze)
Oatmeal Tart Crust
- ½ cup rolled oats
- ¼ cup blanched almond flour
- 3 tablespoons coconut sugar (or brown sugar)
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, cold and cut into cubes
Whipped Coconut Cream
- 1 can unsweetened canned coconut milk or cream, full fat (refrigerated overnight)
- 2 tablespoons honey (or any sweetener; more or less to taste)
- 2 teaspoons lime juice (optional; more or less to taste)
Citrus and Honey Lime Glaze
- zest from half the lime
- juice from half the lime
- 1 tablespoon honey
- fresh mint (optional to garnish)
INSTRUCTIONS
Oatmeal Tart Crust
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
- In a small mixing bowl, whisk together the oats, almond flour, coconut sugar, and salt. Add the butter cubes and cut into the mix with a pastry cutter, a fork, or your fingers – until a moist dough forms.
- Equally divide the dough between the two tart pans. Press the dough into the bottom of the pans and a little up the sides. Bake for 12 to 15 minutes, or until the crust is golden brown. Note – Given the small size of the tart pans, I place the two tart pans on a small baking sheet to bake. This makes them easier to get in and out of the oven and avoids the pans falling through the grates of the oven rack.
- Cool the crust completely in the tarts pans set on a wire cooling rack.
Whipped Coconut Cream
- Refrigerate the unopened can of coconut milk overnight.
- For best results, and cool, creamy whipped cream, place a small mixing bowl in the freezer for 20 to 30 minutes before you begin to make the whipped cream.
- Open the can of coconut milk, being careful not to shake it! The coconut cream solids will be at the top of the can. Scoop out the coconut solids into your chilled mixing bowl.
- Add the honey lime juice (if using). Using a hand mixer, beat the mixture starting on low speed to break up the coconut milk solids. Then turn to high speed and beat until soft peaks form – about 3-5 minutes. Add additional honey and/or lime juice as needed to taste.
- Note – You may have leftover whipped coconut cream. Store leftovers in an airtight container in the refrigerator for up to one week.
Honey Lime Glaze
- In a small bowl, add the honey, and zest and juice from half of the lime. Stir until combined. Note – you can use more or less honey and lime juice depending on how much flavor and total glaze you prefer.
Assemble the Tarts
- Carefully removed the oatmeal crusts from the tart pans. Spoon as much Whipped Coconut Cream as you like into the cooled crusts. Topped with citrus fruit segments, and drizzle the Honey Lime Glaze over the fruit. Sprinkle with chopped mint (if using). Enjoy!
I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!
RECIPE NOTES
- Oats – Oats are naturally gluten free, but can be processed in plants that also process gluten products. To ensure the oats have not been cross-contaminated, look for ‘gluten free’ labeled oats.
- Tart Pan Options – If you do not have mini tart pans, the oatmeal crust can be baked in a small pie, cake, or loaf pan. Keeping in mind the small batch for the size of pan.
- Fruit Varieties – Use any type of fruit and as much or little as you like.
NUTRITION ESTIMATES
Calories: 425kcal | Carbohydrates: 34g | Protein: 5g | Fat: 33g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 179mg | Potassium: 278mg | Fiber: 2g | Sugar: 20g | Vitamin A: 272IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 4mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!