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!
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:6 mini tarts 1x
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
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.
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.