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American Flag Fruit Tarts Recipe

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4 from 11 reviews

  • Author: Sara
  • Total Time: 35-38 minutes
  • Yield: 10-11 tarts
  • Diet: Gluten Free

Description

These American Flag Fruit Tarts combine a nutty almond and oat flour crust with creamy vanilla Greek yogurt and fresh fruit arranged to resemble the stars and stripes. Perfect for patriotic celebrations or a healthy, fun dessert, these tarts are naturally sweetened and packed with wholesome ingredients.

Ingredients

Crust

  • 2 Tablespoons coconut oil (melted and cooled)
  • 1 cup finely ground almond flour
  • 1/2 cup oat flour
  • 1 Tablespoon tapioca flour
  • 1 Tablespoon chia seeds
  • 1/4 teaspoon salt
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon very cold water

Filling and Topping

  • 1 cup vanilla Greek yogurt
  • Shredded coconut (to taste)
  • Wild blueberries (to taste)
  • Fresh strawberries, sliced (to taste)
  • 1-2 teaspoons honey (for drizzling)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners to prepare for baking the tart shells.
  2. Melt Coconut Oil: Gently melt the coconut oil until it’s liquid and then set it aside to cool slightly so it doesn’t cook the dry ingredients prematurely.
  3. Mix Dry Ingredients: In a mixing bowl, combine the almond flour, oat flour, tapioca flour, chia seeds, salt, maple syrup, vanilla extract, and very cold water. Mix thoroughly to blend all the dry and wet elements evenly.
  4. Add Coconut Oil: Slowly incorporate the cooled melted coconut oil into the mixture, stirring well. Once combined, use your hands to knead the dough gently until it forms a cohesive mixture.
  5. Portion Dough: Using a cookie scoop, divide the dough into 10 to 11 equal portions. Roll each portion into a ball and place it into the lined muffin tin cavities.
  6. Press Dough: Press the dough balls down and evenly up the sides of the muffin tin cavities to create thin tart shells that will hold the filling.
  7. Bake Crust: Bake the tart shells in the preheated oven for 25 to 28 minutes, or until the edges begin to turn golden brown, indicating they are set and cooked through.
  8. Cool: Remove the baked tart shells from the oven and allow them to cool completely in the muffin tin. Once cooled, carefully peel off the liners and transfer the shells onto a cooling rack.
  9. Fill the Shells: When the tart shells are fully cooled, fill each one with vanilla Greek yogurt, spreading it evenly inside the shell.
  10. Add Toppings: Sprinkle shredded coconut over the yogurt filling, then arrange wild blueberries on one corner to represent the stars and sliced strawberries in stripes to mimic the American flag design.
  11. Drizzle Honey: Finish by drizzling 1 to 2 teaspoons of honey over the fruit-topped tarts for a touch of extra sweetness. Serve and enjoy!

Notes

  • You can substitute maple syrup with agave nectar or honey if preferred.
  • For a vegan version, use plant-based yogurt instead of Greek yogurt and omit or replace honey with maple syrup.
  • Ensure the tart shells are completely cooled before adding yogurt to prevent melting and sogginess.
  • Feel free to customize the fruit arrangement for other flag designs or simple decorative patterns.
  • The dough may be sticky; lightly wet your hands to make rolling easier.
  • Prep Time: 10 minutes
  • Cook Time: 25-28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/american-flag-fruit-tarts-recipe/