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Mini Fruit Tarts with Greek Yogurt (Gluten-Free) Recipe

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4.1 from 3 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 6 mini tarts
  • Diet: Gluten Free

Description

These Mini Fruit Tarts with Greek Yogurt are a delightful, gluten-free dessert featuring a rich almond and buckwheat crust, filled with creamy, lightly sweetened Greek yogurt, and topped with an assortment of fresh fruits and crunchy toppings. Perfect for a healthy snack or an elegant treat, these tarts combine wholesome ingredients with vibrant flavors in just 25 minutes.

Ingredients

Crust:

  • 1 1/2 cups almond flour
  • 1/2 cup buckwheat flakes
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup coconut sugar
  • 1/8 teaspoon kosher salt
  • 2 tablespoons virgin cold-pressed coconut oil, melted and cooled slightly
  • 1/2 teaspoon vanilla extract
  • 1 egg, scrambled

Filling and Toppings:

  • 1 container plain Greek yogurt
  • Maple syrup, vanilla extract and/or jams, optional, for sweetening the yogurt
  • Sliced bananas
  • Chopped strawberries
  • Blackberries
  • Raspberries
  • Blueberries
  • Additional toppings: coconut chips, nuts, seeds, grain-free granola (optional)

Instructions

  1. Prepare the mini tart crusts: Preheat your oven to 400°F (204°C) and grease six 5-inch round mini tart pans thoroughly to ensure easy removal of the crusts after baking.
  2. Mix dry ingredients: In a small bowl, combine the almond flour, buckwheat flakes, unsweetened cocoa powder, coconut sugar, and kosher salt. Whisk them together until evenly blended.
  3. Add wet ingredients: Pour in the melted and slightly cooled coconut oil, vanilla extract, and the scrambled egg. Use a fork or your hands to mix everything until a crumbly dough forms, ensuring all ingredients are well incorporated.
  4. Shape the crusts: Divide the dough equally among the six prepared tart pans. Press the mixture firmly into the bottom and up the sides of each pan to form the tart shells evenly.
  5. Bake the crusts: Place the tart pans in the preheated oven and bake for 9 to 11 minutes. The crusts should firm up and become slightly crispy on the edges.
  6. Cool the crusts: Remove the tart pans from the oven and transfer them to a wire rack. Let them cool completely; this will allow the crusts to crisp further. Once cooled, store in an airtight container if not assembling immediately.
  7. Assemble the tarts: When ready to serve, spoon a few dollops of plain Greek yogurt onto each tart crust and spread evenly. Sweeten the yogurt to taste by drizzling in maple syrup, a splash of vanilla extract, or mixing in jam as preferred.
  8. Add toppings: Layer the yogurt with an assortment of fresh sliced bananas, chopped strawberries, blackberries, raspberries, and blueberries. For extra texture and flavor, sprinkle optional toppings like coconut chips, nuts, seeds, or grain-free granola on top.
  9. Serve: Serve the mini fruit tarts immediately to enjoy the fresh fruits with the crisp crust and creamy yogurt filling at their best.

Notes

  • Ensure the tart pans are well-greased to prevent sticking and making removal easier.
  • Use fresh and ripe fruits for the best flavor and texture contrast.
  • The crusts can be baked ahead of time and stored in an airtight container for up to 2 days before assembling.
  • Adjust the sweetness of the Greek yogurt according to personal preference by using maple syrup, vanilla extract, or jam.
  • This recipe is naturally gluten-free, but ensure all ingredients are certified gluten-free if cooking for sensitive individuals.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/mini-fruit-tarts-with-greek-yogurt-gluten-free-recipe/