Fruit Tarts are one of my favorite desserts. This year I’ve learned that fruit tarts can be made so many different ways. For instance this fruit tart is raw and is one of my favorite raw desserts. The crust is made with raw almond meal, coconut oil, and 100% pure maple syrup, while the filling is made of vanilla spiked natural yogurt and creamy mascarpone cheese. It’s pure goodness!
Raw Fruit Tarts with Vanilla Yogurt and Mascarpone Filling:
Makes 12 muffin size tarts
For the tarts:
2 cups almond meal (or ground nuts of your choice)
6 Tbsp extra-virgin coconut oil
2 Tbsp honey or maple syrup (I use grade B 100% maple syrup)
A pinch of sea salt
For the filling:
¾ cup natural yogurt
¾ cup mascarpone cheese
1 Tbsp honey or maple syrup (I use maple syrup)
1 tsp vanilla extract
Fresh fruit finely sliced or berries (I like to use kiwi)
¼ cup unsweetened coconut chips or shredded coconut
In a food processor, add the tart ingredients, and process until well combined.
Press evenly into 12 greased muffin tins, and place in the fridge or freezer for at least 2 hours to set. I like to use silicone muffin molds, as I find they are easier to pop out. Alternatively, you could use muffin cases in the tins to prevent them from breaking.
Combine filling ingredients, and mix well. Divide evenly among the tart cases.
Top the tarts with the fresh fruit, and coconut chips. Keep the tarts refrigerated until ready to serve.