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Patriotic Mini Fruit Tarts

These mini fruit tarts are surprisingly easy to make, unbelievably quick, and perfect for any celebratory occasion. They feature a nutty tart shell and a creamy, tangy filling topped with blueberries and strawberries for a patriotic theme.
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Cook Time 25 minutes

Equipment

  • Food processor
  • Mini muffin tin or cupcake tin
  • Small bowl

Ingredients
  

Ingredients

  • 0.5 cup almond flour Adds a lovely nutty flavor and healthy fats.
  • 0.25 cup whole wheat flour For structure and a slightly nutty taste.
  • 0.25 cup coconut flour Adds moisture and a subtle coconut hint (don't worry, it's not overpowering!).
  • 1 Tbsp chia seeds Acts as a binder and adds a nutritional boost.
  • 0.5 tsp vanilla extract Enhances the overall flavor.
  • 1 large egg Binds the dough together.
  • 1 Tbsp coconut oil Adds richness and keeps the tarts moist.
  • 2 Tbsp Greek yogurt Adds moisture and tang.
  • 2 Tbsp coconut sugar A healthier alternative to white sugar.
  • 1 packet stevia For extra sweetness (optional, adjust to your taste).
  • 1 cup plain Greek yogurt Provides a creamy and tangy base for the filling.
  • 0.5 small lemon, juiced Brightens the flavor and adds a touch of acidity.
  • 2 Tbsp honey Adds natural sweetness and balances the tartness.
  • 2 Tbsp shredded coconut Adds texture and a touch of tropical flair.
  • 0.5 cup blueberries The perfect pop of blue for your patriotic theme!
  • 10 strawberries, thinly sliced Provides a beautiful red contrast.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Combine all the dry ingredients (almond flour, whole wheat flour, coconut flour, and chia seeds) in a food processor. Pulse until well combined.
  • Add the wet ingredients (egg, coconut oil, Greek yogurt, coconut sugar, and vanilla extract) and process until a smooth dough forms. If it seems too dry, add a teaspoon of milk at a time.
  • Lightly grease a mini muffin tin or cupcake tin.
  • Knead the dough briefly on a lightly floured surface, then press it into the prepared muffin cups.
  • Bake for 15-25 minutes, or until the edges are lightly golden brown.
  • Let the tart shells cool completely in the tin before filling.
  • In a small bowl, gently whisk together the Greek yogurt, lemon juice, and honey. Taste and adjust sweetness as needed.
  • Once the tart shells are completely cool, spoon the yogurt mixture into each shell.
  • Top with sliced strawberries, blueberries, and shredded coconut.
  • Refrigerate for at least 30 minutes before serving.

Notes

Feel free to get creative! Swap the blueberries for raspberries or blackberries. Use different types of yogurt, like vanilla or even a lemon-flavored one. Add a sprinkle of chopped nuts for extra crunch. Don't overbake the tart shells – they should be lightly golden, not brown. Make the tart shells ahead of time and store them in an airtight container at room temperature for up to 2 days. If your dough seems too dry, add a teaspoon of milk or water at a time until it comes together. Store the assembled tarts in an airtight container in the refrigerator for up to 3 days. They are best served chilled.