Fruit tarts are something special. In a relatively small, round dessert, you get a trifecta of flavors and textures. It starts with the crunchy crust and builds up to a tangy-cream center before topping off with fresh, sweet – and sometimes glazed – chunks of fruit. Slices of bright-colored kiwi and strawberries are so delicately arranged that these tartlets are almost too pretty to eat – but there’s no doubt you will.
Crust
½ cup almond flour
1/3 cup oat flour (or ground oats)
1 Tbsp. raw honey
1 Tbsp. ghee, melted
1 Tbsp. almond milk
Custard
½ Tbsp. corn starch
1 Tbsp. powdered stevia
2 Tbsp. coconut oil, melted
2 egg yolks
Cream cheese frosting
4 oz. Neufchatel cheese
½ cup low-fat cottage cheese
1 scoop vanilla protein powder
¼ cup almond milk
¼ cup walnuts, crushed (optional)
Topping
1 kiwi, sliced
½ cup fresh strawberries, sliced
Directions
- Preheat oven to 325 degrees F and coat tart cups with non-stick cooking spray.
- In a large bowl, combine all crust ingredients, adding milk slowly. A little moisture will go a long way. You just need enough to make ingredients stick together without being crumbly.
- Press crust mixture into prepared tart cups and bake for 8 minutes, or until golden. Set aside to cool.
- In a saucepan, combine all custard ingredients. Stir well.
- Turn heat to medium and continue to stir until mixture thickens, about 4 minutes for the egg yolks to cook. Keep mixing to avoid clumping.
- Pour custard into cooled crusts. Place in refrigerator to allow custard to set.
- To prepare cream cheese frosting, combine all frosting ingredients in a food processor or blender. Blend until smooth and creamy.
- Spoon a layer of frosting onto each tart. Top with fruit slices, arranging them in a pinwheel to look pretty.
- Eat and fall in love!