Fruit tarts are deceiving little buggers; seemingly healthy on the outside but rather dangerous on the inside. Once again, to prove my point I am going to pick on celebrity chef, Jaime Oliver. Oliver’s fruit tart pastry contains: butter, icing sugar, plain flour, eggs, milk and salt. And his creamy filling contains: mascarpone, cream, sugar, grappa and jam. In comparison, my you-can-accidently-eat-the-whole-thing-and-still-fit-in-those-jeans alternative contains the following wholesome and nutritious ingredients only:

1 cup almond meal
3 tbsp coconut oil (melted)
1 tbsp honey

3/4 cup natural unsweetened yoghurt (for a dairy-free alternative, I used coconut yoghurt)
1 tsp honey

To decorate:
fresh fruit (thinly sliced)
raw nuts (optional)
coconut chips (optional)

Place the tart ingredients in a food processor and process until well combined.

Using your hands roll the mixture into 6 even balls then press down evenly into 6 greased muffin tins (must be a silicone tray in order to pop out easily)

Refrigerate for two-three hours to set

Combine the yoghurt and honey then divide evenly among the tart cases

To finish, top tarts with fresh fruit!

Oh mama!



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