Sunday, June 21, 2015

Recipe ReDux # 35 Strawberry Almond Tarts

The Recipe ReDux for June is "Pie Love" and we were challenged to make over a sweet or savory pie recipe.  To be honest, I am not much of a pie eater these days, but I do love tarts, namely mini ones. So I decided to develop a healthy tart recipe instead.  I went with a cream cheese and fresh strawberry base and a raw oatmeal/almond based crust and the flavors together were awesome! An added twist is that these little yum yums are stored and served frozen so they really resemble strawberry ice cream in texture.  Another bonus is they are fairly low in calories AND made with very simple, clean ingredients.  Hope you will try them out and also take a look at what the  talented Recipe Redux bloggers have come up with as well!!



1/2 cup almond butter (salted variety works best, or you can add a pinch of salt if you are using unsalted)
1/4 cup honey
3/4 cups oats  (use a gluten free brand like Bob's Red Mill if you are on a gluten free diet)
2 tablespoons oat flour or you can grind oats to a powder in a blender or food processor (use a gluten free brand like Bob's Red Mill if you are on a gluten free diet)
mini muffin tin, muffin liners and cooking spray


Mix all of the ingredients in a medium sized bowl.  Add 16 mini muffin liners to a mini muffin tin ad spray them lightly with cooking spray.  Roll the dough out into a 8x8 in square and cut into 16 squares.  Roll each square up into a ball and then add to the muffin tin.  Press a hole in the middle with fingers and then work to make a small crust cup by pressing the dough against the edges of the tin to form the shape of the crust for 16 tarts.



3/4 cups sliced fresh strawberries (plus a few extra for garnish)
1/3 cup light cream cheese
1 tablespoon honey
1 tablespoon lemon juice


Add all of the ingredients to a medium bowl and mix/whip with an electric mixer until well blended together and the strawberries are mostly pureed to be a uniform mixture.  (small pieces here and there are ok) Spoon the mixture into the tin with the crusts, dividing it evenly amongst  all 16.  Add small pieces of choped strawberry tp the middle of each as a garnish if desired.  Freeze for about 3-4 hours until the centers are very firm. Enjoy straight out of the freezer.  NOTE: tarts will get very soft if left out for more than 10-15 minutes so they are best served while they are frozen/only slightly thawed.

Makes 16 mini tarts

Serving size: 1 tart Calories 100 Protein 3 g Carb 10 g Fiber 1 g Sugars 6 g Fat 6 g Saturated fat 1 g Sodium 45 mg


athletic avocado June 21, 2015 at 3:27 PM  

These are so cute! They look very tasty!

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