previous story
next story

Mini Paleo Tarts with Berries and Coconut Yoghurt

Mini Paleo Tarts

The Xmas buffet; my favourite part of Christmas. Why is it no matter how over stuffed you are from the main event, somehow there’s always room for the evening buffet? Today I made these super cute Mini Paleo Tarts with Berries and Coconut Yoghurt to add a little colour to your buffet this year.

I’m not one to add sugar where it’s not needed, and that goes for the healthier unrefined stuff too, so these Mini Paleo Tarts are naturally sweetened with just a few berries. The coconut yoghurt also adds a creamy sweetness without the need for sugar.

The fresh, fruity notes of juicy berries. The zingy bite of fresh lemon. Creamy, indulgent coconut yoghurt. The sort of flavours that get your tastebuds dancing … just in time for the Strictly Special! I hope you enjoy them as much as I did. Now who are you voting for in the dance off this year?

Mini Paleo Tarts
Mini Paleo Tarts
Mini Paleo Tarts with Berries and Coconut
Overview
Serves:
15 tarts
Difficulty: Easy
Cooking Time: 20 minutes
Ingredients
  • 100 g ground almonds (1 cup)
  • 1 medium egg
  • 2.5 tbsp coconut flour
  • 1 tsp vanilla powder
  • 2 tbsp melted coconut oil
Filling
  • 200 g coconut yoghurt
  • 100 g fresh berries
  • zest of 1 lemon
Method
  • Preheat the oven to 150C (fan assisted.)
  • In a large bowl, mix together the dry ingredients (ground almonds, coconut flour and vanilla.)
  • Crack open and whisk the egg. Add the egg to the dry ingredients, along with the melted coconut oil and mix well with your hands until it forms a dough.
  • Line a non stick mini canapés tin with mini greaseproof cases. Spoon 1 tsp of mixture into each case and mould with your fingers into a tart shape. Bake in the oven for 13 - 15 minutes until golden. Remove from the oven and allow to cool.
  • Fill each Mini Paleo Tart with 1 teaspoon of coconut yoghurt and top with fresh berries and a sprinkling of lemon zest.
Print Recipe
Overview
Serves:
15 tarts
Difficulty: Easy
Cooking Time: 20 minutes
Ingredients
  • 100 g ground almonds (1 cup)
  • 1 medium egg
  • 2.5 tbsp coconut flour
  • 1 tsp vanilla powder
  • 2 tbsp melted coconut oil
Filling
  • 200 g coconut yoghurt
  • 100 g fresh berries
  • zest of 1 lemon
Method
  • Preheat the oven to 150C (fan assisted.)
  • In a large bowl, mix together the dry ingredients (ground almonds, coconut flour and vanilla.)
  • Crack open and whisk the egg. Add the egg to the dry ingredients, along with the melted coconut oil and mix well with your hands until it forms a dough.
  • Line a non stick mini canapés tin with mini greaseproof cases. Spoon 1 tsp of mixture into each case and mould with your fingers into a tart shape. Bake in the oven for 13 - 15 minutes until golden. Remove from the oven and allow to cool.
  • Fill each Mini Paleo Tart with 1 teaspoon of coconut yoghurt and top with fresh berries and a sprinkling of lemon zest.
Print Recipe