Almond tarts filled with vanilla yoghurt mascarpone and fresh fruit. Picture / Eleanor Ozich
Almond tarts filled with vanilla yoghurt mascarpone and fresh fruit. Picture / Eleanor Ozich
As healthy naughty treats go, these are moreish winners
These delightful little almond tarts require no baking and are wonderfully simple to prepare.
The filling is a marriage of natural yoghurt, mascarpone and vanilla bean. Perfectly creamy, yet slightly tangy. You could top the tarts with almost any type of fresh fruit.
I love to use fresh berries, kiwifruitor feijoa.
ALMOND TARTS FILLED WITH VANILLA YOGHURT, MASCARPONE AND FRESH FRUIT Makes 12 muffin size tarts.
Ingredients: For the tarts: • 2 cups almond meal (or ground nuts of your choice) • 6 Tbsp extra-virgin coconut oil • 2 Tbsp honey or maple • A pinch of sea salt
For the filling: • ¾ cup natural yoghurt • ¾ cup mascarpone cheese • 1 Tbsp honey or maple • 1 tsp vanilla extract • Fresh fruit finely sliced for decorating. Kiwifruit or feijoa work wonderfully. • ¼ cup coconut chips or shredded coconut.
1. In a food processor, add the tart ingredients, and process until well combined.
2. 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 moulds, as I find they are easier to pop out. Alternatively, you could use muffin cases in the tins to prevent them from breaking.
