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American Flag Fruit Tarts Recipe

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3.8 from 5 reviews

These American Flag Fruit Tarts are a delightful and visually stunning dessert perfect for patriotic celebrations or any occasion. They feature a gluten-free, lightly sweetened almond oat flour crust baked to crisp perfection, filled with creamy vanilla Greek yogurt, and topped with fresh blueberries and strawberries arranged to resemble the American flag. A drizzle of honey adds the perfect touch of sweetness, making these tarts both healthy and delicious.

  • Total Time: 38 minutes
  • Yield: 10-11 tarts

Ingredients

Crust Ingredients

  • 2 Tablespoons coconut oil (melted and cooled)
  • 1 cup finely ground almond flour
  • 1/2 cup oat flour
  • 1 Tablespoon tapioca flour
  • 1 Tablespoon chia seeds
  • 1/4 teaspoon salt
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon very cold water

Filling and Toppings

  • 1 cup vanilla Greek yogurt
  • Shredded coconut (to taste)
  • Wild blueberries (to taste)
  • Fresh strawberries, sliced (to taste)
  • 1-2 teaspoons honey (for drizzling)

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees F (163 degrees C) and line a muffin tin with paper liners to prepare for baking the tart shells.
  2. Melt Coconut Oil: Gently melt the coconut oil until liquid and set it aside to cool slightly before mixing with the other ingredients.
  3. Mix Dry Ingredients: In a mixing bowl, combine the almond flour, oat flour, tapioca flour, chia seeds, and salt. Add the maple syrup, vanilla extract, and very cold water to the dry mix and stir until incorporated.
  4. Add Coconut Oil: Slowly pour in the cooled melted coconut oil and mix thoroughly. Use your hands to knead and form the mixture into a cohesive dough.
  5. Portion Dough: Use a cookie scoop to divide the dough into 10-11 equal portions. Roll each portion into a ball and place each ball into a muffin tin cavity lined with paper.
  6. Press Dough: Press each dough ball into the muffin tin, spreading it out to form a thin, even layer that comes up the sides to create tart shells.
  7. Bake Crust: Bake the tart shells in the preheated oven for 25-28 minutes, or until the edges turn golden brown, indicating they are crisp and cooked through.
  8. Cool: Remove the tart shells from the oven and let them cool completely in the muffin tin. Once cool, carefully peel off the liners and transfer the shells to a cooling rack.
  9. Fill the Shells: Spoon or pipe vanilla Greek yogurt into each cooled tart shell, filling them generously but neatly.
  10. Add Toppings: Sprinkle shredded coconut on top of the yogurt. Arrange wild blueberries in one corner of each tart, then decorate with sliced strawberries to mimic the appearance of the American flag.
  11. Drizzle Honey: Finish each tart with a light drizzle of honey over the fruit and yogurt, enhancing sweetness and adding a glossy finish. Serve immediately and enjoy!

Notes

  • You can substitute oat flour with gluten-free all-purpose flour if preferred.
  • The tart shells can be baked a day ahead and stored in an airtight container to keep crisp.
  • For a dairy-free option, use coconut or almond-based yogurt instead of Greek yogurt.
  • Ensure the coconut oil is cooled but still liquid when mixing to avoid melting the dough too much.
  • The fruit arrangement can be customized or changed based on seasonal availability or preference.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/american-flag-fruit-tarts-recipe/