Mini Fruit Tarts with Greek Yogurt are gluten-free with a chocolate almond crust, a thick layer of yogurt and a pile of fresh fruit toppings. They’re perfect for breakfast, brunch or dessert, and will please all the food lovers around your table!
This post is sponsored by Dominion as part of the #foodloversunite campaign. As always, all opinions are my own. Thank you for supporting the brands that make Crumb Top Baking possible.
Food Lovers Unite
I’m excited about today’s post! Not only am I teaming up with Dominion (which is a local grocery store chain in Newfoundland and Labrador under the Loblaw banner) but I’m exploring what makes us all food lovers, and I’m bringing Mike (the hubby) along for the ride!
The Food Lovers Unite campaign is all about celebrating our love for food, and no matter what our preferences might be, we’re all food lovers.
So when I was asked to write a post about one of my self-proclaimed favourite foods, bananas, and to team up with someone who doesn’t like bananas, I didn’t have to look very far. While I can’t go a day without eating bananas in some form or other, Mike dislikes them.
My challenge was to create a recipe that could be enjoyed with or without bananas, and to explore our differing opinions on the common fruit.
And, since Dominion is my go-to grocery store for local produce and other pantry staples year round, I knew I would find everything I needed to create a recipe we would both enjoy.
Bananas, what’s so great about them anyways?
I know, you might be thinking bananas as a favourite food, Leanne? That’s pretty lame. But hear me out. Bananas are so amazingly versatile.
- They’re a key ingredient in smoothies and nice creams, and for those of us avoiding dairy ice cream, we’d be lost without the creamy texture they provide. These chocolate peanut butter mocha nice cream pops are a case in point.
- Where would toast, cereals and yogurt bowls be without sliced bananas? You haven’t fully enjoyed peanut butter toast until you’ve added banana slices on top!
- Bananas add a soft and sweet taste and texture to baked goods, like these avocado banana oatmeal breakfast cookies, and can act as a sweetener in place of refined sugars.
- And perhaps most importantly, since you don’t have to wash them and they peel easily, they are one of the easiest fruit to take on the go for a quick snack.
But bananas aren’t for everybody…..
Even though I love their versatility, I’m still picky about bananas. They can’t be too ripe or too green, and they can’t be bruised. I can’t handle a mushy or starchy banana. All of those things impact the texture, and texture is key.
And that’s exactly why the hubby dislikes them. He can’t get past the texture. (I’m assuming he doesn’t mind the subtle taste because I sneak a few slices into his smoothies all the time – insert mischievous giggle here!). And just as I’m passionate about adding bananas to all sorts of recipes, he’s equally passionate about leaving them out.
As a side note, Mike is also passionate about leaving carrots out of cake, pineapple off of pizza and guacamole away from chips and salsa. It’s a wonder we’ve been married for 14 years as I’m all about carrot cake, pineapple pizza and guac!
Of course, Mike enjoys many things that I turn my nose up at. For example, runny eggs. Am I the only person that doesn’t like them?
But even though we disagree on a lot of our favourite foods, we’re still both food lovers in our own way.
That’s why I try to prepare meals and desserts that are versatile and have lots of options for substitutions. And that’s how these mini fruit tarts came to be. You can load them up with all sorts of fruit, and bananas are completely optional.
Mini Fruit Tarts with Greek Yogurt
As I mentioned, these tarts are totally customizable, and perfect to serve at a brunch or dinner party where your food loving guests have different tastes and can choose their own toppings. Think buffet line, except for dessert….and a healthier dessert at that!
These gluten-free tarts start with an easy grain-free crust made with almond flour, buckwheat flakes, coconut sugar, cocoa, vanilla, salt, egg and coconut oil. Just mix together, press into individual tart pans and bake for about 10 minutes.
Once cooled, your guests can load them up with all of their preferred toppings.
For your ‘fruit tart buffet line’, you may want to consider the following:
- I usually keep the topping options simple with sliced bananas and lots of local berries (especially when they’re in season). But you can also include kiwis, cherries, peaches and watermelon, or whatever is locally available.
- I like to include a mix of add-ins for the plain Greek yogurt, just in case guests like to sweeten things up. I usually include vanilla, maple syrup and different jams. While I always have homemade chia jam on hand, store-bought jams and spreads work well too. You can also include honey or melted chocolate to mix things up a bit.
- And if you want to offer toppings beyond fruit, throwing on some coconut chips, nuts, seeds and/or grain-free granola adds a nice crunch to these tarts.
Some additional tips for making these healthy fruit tarts:
- While I use Greek yogurt, you can also use Skyr yogurt. Both yogurts are thick and work well as a filling. I would avoid using runny yogurts as they may seep through the tart crusts and make a mess.
- If you’re looking for a dairy-free version, you can whip up some coconut cream to replace the yogurt filling. You can also use coconut or almond milk yogurt, but again, only if they have a thick consistency.
- To make in advance, bake the crusts and store them covered on the counter up to a day ahead. You can also chop the fruit and sort the dry ingredients into little serving dishes.
- If you plan on assembling the tarts for your guests, I would avoid doing this too far in advance as the yogurt may make the crusts a bit soft.
- If you’re really pressed for time, and not concerned about the tarts being gluten-free or grain-free, you can buy frozen or pre-made tart shells.
- The crust recipe makes 6 mini tart shells, which are 5-inches in diameter. If you have smaller tart pans, you will get more shells. Just be sure to reduce your baking time slightly. If you want more tarts, just double the recipe.
If you make these Mini Fruit Tarts, I would love to hear how you customize them in the comments below. And, because I’m curious, what’s your opinion on bananas? Love ’em or hate ’em?
HUNGRY FOR MORE? Don’t forget to sign up for the Crumb Top Baking Newsletter and follow along on Instagram, Pinterest and Facebook!
Print
Mini Fruit Tarts with Greek Yogurt (Gluten-Free)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 mini tarts
- Category: dessert; brunch
- Method: bake
- Cuisine: gluten-free
Description
Mini Fruit Tarts with Greek Yogurt are gluten-free with a chocolate almond crust, a thick layer of yogurt and a pile of fresh fruit toppings. They’re perfect for breakfast, brunch or dessert, and will please all the food lovers around your table!
Ingredients
For the mini tart crusts:
- 1 1/2 cups almond flour
- 1/2 cup buckwheat flakes
- 1/3 cup unsweetened cocoa
- 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
For the tart filling:
- 1 container (500 grams) plain Greek yogurt
- Maple syrup, vanilla extract and/or jams as sweeteners for the yogurt
- Sliced bananas, chopped strawberries, blackberries, raspberries and blueberries as toppings
- Additional suggested toppings: coconut chips, nuts, seeds, grain-free granola
Instructions
Prepare the mini tart crusts:
- Pre-heat oven to 400F and grease six 5-inch round mini tart pans.
- In a small bowl, whisk together the almond flour, buckwheat flakes, cocoa, coconut sugar and salt. Add in the melted coconut oil, vanilla and egg, and work the mixture with a fork or your hands until a crumbly dough forms.
- Divide the mixture evenly amongst the six tart pans, and press the mixture into the bottom and along the sides of the pans. Bake for 9-11 minutes.
- Remove from the oven and let cool on a wire rack. The crusts will get crispy as they cool. Store in an airtight container until ready to use.
Assembling the tarts:
- When you (or your guests) are ready to assemble the tarts, add a few spoonfuls of yogurt to the tops of the tarts and spread it around. Drizzle on or stir in the desired sweeteners. Layer on the fruit and any other desired toppings. Serve immediately.
Notes
- For a dairy-free version, you can replace the yogurt filling with coconut whip, or you can use coconut or almond milk yogurt. Just be sure the non-dairy yogurt is thick.
- To make in advance, bake and cool the crusts and store them in an airtight container on the counter. You can also wash and chop the fruit the day before.
- If you plan on assembling the tarts for your guests, I would avoid doing this too far in advance as the yogurt may make the crusts a bit soft.
- The recipe makes six mini tart crusts, which are 5-inches in diameter. If you have smaller tart pans, you will get more shells. Just be sure to reduce your baking time slightly. If you want more tarts, just double the recipe.
- The nutritional information below is based on the ingredients for the tart crusts and yogurt. The nutritional content will change depending on the additional toppings you choose.
These are not only gorgeous – they sound so incredibly yummy and healthy! And I love how customizeable they are.
Thanks Terri! Customizable is important in our house! 😉
These look GORGEOUS, Leanne! I love a food that you can customize according to everyone’s tastes. And of course I love that they are gluten-free to boot! 🙂
Thanks so much Kim! When I’m feeding a crowd, I love to give people options….especially when it comes to dessert! 😉
These are delicious! And I really love that these are gluten-free as my dad cannot tolerate gluten but I still want to make something special for him. These have such a nice nutty flavoured crust that really highlights the fresh fruit topping. Thanks!
Thanks Sabrina! I love making almond flour crusts, and you’re right, the nutty flavour is a nice contrast to the fruit topping!
What a perfectly gorgeous way to enjoy fruit! Perfect for a dinner party or backyard BBQ.
Thanks Bernice!
I love the versatility of this dessert! I hate raw bananas with a passion so that wouldn’t be on my tart (I love them in baked goods, though!). These would be amazing with the summer berries, but also tropical fruits like mango and papaya and pineapple. I can even see these being wonderful served in winter with pomegranate seeds! I definitely don’t want to lose this recipe!
Thanks Lisa! I love all of those ideas! The tropical version definitely appeals to me for summer! And the pomegranate seeds are a great idea for winter!
These were just what I was craving, and they look gorgeous!
Thanks Joss!
Wow, such beautiful tarts, Leanne. I know exactly what you mean. I usually eat a banana every day in some form, but my hubby hates them. I love that these tarts are gluten free and using Greek yogurt.
Thanks Colleen! A banana a day, keeps the doctor away! Or at least that should be how the saying goes! 😉
These looks so refreshing. Also that chocolate almond crust is definitely getting multi-purposed sometime later this summer!
Thanks Jo! I’m definitely repurposing the crust too for multiple desserts this summer!
These tarts look so delicious and colorful! Perfect summer dessert ♥
Thanks Natalie!
Loving these mini tarts Leanne! They will be so perfect for summer entertaining!
I am absolutely with you on bananas. They need to be firm, but not too green, it’s a very small window where I really enjoy them plain. Funnily enough though, I never like bananas until I was almost 30.
Thanks Tasia! I don’t remember eating a lot of bananas as a kid, but as an adult, I’m certainly making up for it. And you’re right, there is a small window where bananas are best!
How fun that you got Mike involved in the recipe! I’m a picky banana eater too. They have to be perfectly yellow and firm! I used to eat a banana every day but I stopped for whatever reason. Now these mini tarts, I could totally eat every day!!! Happy weekend!! XO
It was fun getting Mike involved. I’ve touched on our different tastes in other blog posts, but it was nice to get into it a little more. Thanks Katherine. Happy weekend to you too!
These look so fresh and delicious, Leanne! Perfect for Summer! I personally love bananas but I’m the same as you – they can’t be TOO ripe or too green. They have a window of where I will eat them lol. My Dad hates bananas so much he takes a potassium pill instead! LOL!
Thanks Haylie! All the fresh berries definitely make these tarts great for summer! And yes, bananas have a sweet spot for me of just a few days. Then they get too ripe, and go in the freezer for smoothies or into banana bread!
I love bananas (and runny eggs 🙂 I also love these tarts. So adaptable to whatever fruit is fresh! And the only good thing about mushy bananas is baking something with them 🙂
Thanks Jennifer! I’m looking forward to swapping in some different seasonal fruit throughout the summer. And totally agree, mushy bananas are great for baking….or for smoothies!
I cannot deal with mushy bananas either. I don’t even like the smell when I peel an over-ripe banana to throw it in the freezer for future baking projects. . .yuck. But these little tarts I can get behind because a perfectly ripe banana (or any perfectly ripe fruit) is the BEST! These are gorgeous! Have a great weekend!
Oh yes, when bananas are super ripe, they do have a strong sweet scent! Thanks Kelsie. Happy weekend to you too!
I cant believe you don’t like runny eggs! haha.
These tarts look delicious! Great recipe that I am going to want to try.
Your pictures look amazing as usual!
Thanks so much Terry! Yes, I can’t get past the texture of runny eggs. I’ve tried, but no-go! Happy weekend!
I’m not a fan of runny eggs either Leanne. But I do like my bananas. These little tarts look absolutely delicious! Bring on all the beautiful summer berries!
Thanks Mary Ann! I’m happy I’m not alone in the runny egg department! Happy June 1st! Hope it feels like summer in your neck of the woods!
Luckily, hubby loves fruit and veggies as much as I do and bananas are a staple in our home (we probably enjoy one every day). I know what ya mean, though, about mushy bananas…I’d almost rather not quite ripe than too ripe when eating as they are. These tarts are so fun, Leanne, and love how you can customize them! Gets me all excited for summer berries!! Have a wonderful weekend ahead 🙂 Fingers crossed for nice weather!
Thanks Dawn! I’m looking forward to serving these up this summer and letting guests pick and choose their toppings. And yes, fingers crossed for a little bit of sunshine and warmth this weekend!