Ingredients
Crust Ingredients
- 2 cups old fashioned oats, certified gluten-free
- 1/8 tsp salt
- 1 cup almonds or walnuts
- 2/3 cup coconut oil
- 1/3 cup shredded coconut
- 1/3 cup + 1 tsp maple syrup or agave syrup
- 1 tsp oil (spray oil for pan)
Filling and Topping
- 2 cups dairy-free yogurt
- 1 cup fresh fruit, for topping
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the tart crusts.
- Blend Crust Mixture: In a high-powered blender, combine the oats, almonds or walnuts, salt, shredded coconut, coconut oil, and maple or agave syrup. Blend until the mixture achieves a flaky, crumbly texture similar to a tart crust.
- Prepare Tart Pans: Lightly spray your mini tart pans with oil to prevent the crust from sticking during baking.
- Form and Press Crust: Spoon about 1/4 cup of the crust mixture into each mini tart pan. Using your hands, a rubber spatula, or the bottom of a glass cup, press the mixture evenly to form the tart base, leaving room for the filling.
- Bake Crusts: Place the tart pans in the preheated oven and bake for 10 minutes, until the crusts are lightly golden.
- Cool Crusts: Remove the tarts from the oven and transfer them to the refrigerator to cool for 10-15 minutes. If the crust puffed up during baking, gently flatten the bottom using a rubber spatula or glass cup.
- Fill and Top: Once cooled, carefully remove the tarts from the pans. Fill each with dairy-free yogurt and top with fresh fruit.
- Serve and Store: Serve immediately. Leftovers can be stored in the refrigerator for up to one day; longer storage will cause the crust to become soggy.
Notes
- For best results, use certified gluten-free oats to ensure the recipe is gluten-free.
- The crust texture depends on how finely you blend the mixture; aim for a flaky consistency without turning it into a paste.
- Using dairy-free yogurt makes this recipe suitable for those who are lactose intolerant or vegan.
- Fresh fruit toppings can be customized based on seasonality and preference.
- To prevent soggy crusts, consume the tarts within one day of assembling.
- Spraying the tart pans with oil helps in easy removal of the tarts after baking.
- You can substitute almonds with walnuts based on your nut preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
