Hello everyone!

It has been a while since I have shared with you some dessert recipe and there is a reason why. Currently, I am focusing very much on my diet – especially regarding limiting the amount of sugar and flour. So, I was thinking of a need to develop a fresh summer dessert that will be healthy. I have already shared with you healthy cheesecake, and the idea is so great that I wanted to take it to the next level. After going through many desserts on Instagram and looking at fresh berries, I got a picture in my head of a new dessert. It supposed to look like a French tart that you want to eat right away, but exclude so much butter and flour from it.

Seeing a dessert in my head doesn’t necessarily mean that it will be the same when you make it. So, I just went after it and made the first version – and to my surprise I was lucky. It looked like a French pastry, tasted amazing and was simple and perfect from the first time I made it. I am pleased that my God feeling was right and now I can share this recipe with you.

For 4 mini-tarts (1 portion for 1 person) you will need the following ingredients:

Tart base:

1. Oatmeal – 45g
2. Walnuts – 30g
3. Chia seeds – 5g = 1 teaspoon
4. Peanut butter – 15g = 1 tablespoon
5. Honey – 10g
6. Almond flour – 20g
7. Water – 50ml

Cream ingredients:

1. Mascarpone cheese – 150g
2. Cacao – 5g = 1teaspoon
3. Almond milk (or regular milk) – 2teaspoons
4. Icing sugar – 25g

Step 1. Preparing tart base

Put in the blender bowl 45 g of oatmeal, 30 g of walnuts and 1 teaspoon of chia seeds, and blend it get a structure similar to flour (as pictured). Then move blended mixture in a small bowl for further steps. Add 50 ml of water, 10 g of honey and 15 g of peanut butter and mix it well with a teaspoon. When all ingredients are combined, add 20 g of almond flour and continue mixing ingredients with a spoon. Tart base is ready, and now we can proceed with shaping and baking mini-tarts.

Step 2. Shaping and baking mini-tarts

Turn on an oven to heat it up to 180 ºC. Put a piece of baking sheet on a table and divide a tart batter into 4 equal parts as pictured. Let them rest for 5 minutes (they will stop sticking to the hands if you wait this time).

After we have waited for 5 minutes, we can shape mini-tarts. You can follow me and do it the same way, or make a shape you like. I don’t have a special form to shape them. Therefore I came up with another way to do it. Take the first part of batter and make a circle from it as pictured. Then find some cup or cookie cutter (not heavy) and gently put in the middle (we don’t want to cut or damage tart base) and turn the batter around it and take a form very carefully from it.

I know it sounds hard, but it is very easy – after my second trial the shape already was pretty cool, and you have pictures that will help you to understand a process. Then keep gently form a circle or square form with trying to get 90 degrees between the bottom part and walls. Keep playing around until you get a shape you like. When our 4 mini-tarts are shaped, and the oven is ready, bake this tart for 15 minutes under 180 ºC and then cook them for 5 minutes at 220 ºC.

Step 3. Mascarpone vanilla and chocolate creams

To make a mascarpone cream, we will mix mascarpone with icing sugar (using a spoon) as pictured. Then divide cream into two parts and add 1 teaspoon of cacao to one of the parts and mix it well. You can leave cream as it is, but I want to have it a bit more runny. Therefore, I will add 1 teaspoon of milk (regular or almond) in each part and mix this milk in. Our cream is ready, and keep it in the fridge until we need it.

Step 4. Ready tart base

After 20 minutes of baking, we can take our mini-tarts from the oven and move them to a baking net (on the net it will cool down faster and will have a crispy bottom). Wait until mini-tarts cooled down, and then we can fill them with creams.

Step 5. Filling tarts with creams

For more even distribution of cream, I move chocolate cream in one piping bag and vanilla cream in another. Then distribute chocolate cream first as pictured, and vanilla cream should be spread over chocolate cream (more details on pictures). If you serve tarts right away, then put some berries on the top, and it is ready. Otherwise, set tarts in the fridge and cover it with berries just before serving them.

I think that raspberries are so perfect for this tart, so I recommend to choose this berries. I use frozen ones, and next week I will post how I froze whole raspberries even though I don’t have much space in the fridge.

Enjoy your food!