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Raspberry Rhubarb Yogurt Tarts with Almond Cocoa Crusts (Gluten Free)

Renee Shuman

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Jam and yogurt and an almond crust. These little tarts, to me, are bright, enlivening, spunky, joyful. They taste like soft Spring bursting into Summer. They're a gentle reminder of the simple pleasures of hot days turned into cool, rainy evenings, of the smell of honeysuckle permeating the air, of collecting berries with bare hands.

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The first bite into these tarts is jammy, tangy-sweet. The yogurt gets a bit icey, along the lines of a popsicle, which I personally love. It cools you right down after the heat of the day. I like to let them melt a bit so that the little slices melt together in my mouth.

Raspberry Rhubarb Yogurt Tarts in an Almond Cocoa Crust
Recipe Type: dessert
Author: Renee Shuman (Will Frolic for Food)
Prep time:
Cook time:
Total time:
Serves: 3-4 servings
As with many of my recipes, much about these little tarts comes down to your personal taste -- the sweetness level specifically. The tarts work well with less sweetener, or more if that's what you prefer. If you don't have[url href="http://www.amazon.com/Wilton-Perfect-Results-Round-Quiche/dp/B001392JRE"] 4.75" mini tart pans with removable bottoms[/url], you can use wide mouth-mason jar caps or set them up in tart pans around 5" wide and serve them without removing them from the pans. You can of course make this into one large tart as well!
Ingredients
  • Raspberry Rhubarb Quick Jam
  • 2 cups raspberries (I used frozen)
  • 1.5 cups chopped rhubarb
  • 1/4 cup maple syrup
  • 1/8 cup best quality rose or white wine
  • Chocolate Crust
  • 1.5 cups almond meal
  • 2 tablespoons coconut oil
  • 3 dates, pitted
  • 1 tablespoon maple syrup (or honey)
  • 3 tablespoons unsweetened cocoa powder
  • *optional: 1/2 teaspoon ground black cardamom
  • pinch sea salt
  • Yogurt Filling
  • 1 cup yogurt (I used goat, but for a vegan version coconut yogurt works well! Just be aware that if your vegan yogurt is sweetened you may want to omit sweeteners in the yogurt filling entirely.)
  • 2 tablespoons honey (more or less to your liking)
  • 1/2 vanilla bean, scraped of its seeds
  • Fresh raspberries, to top
Instructions
Raspberry Rhubarb Quick Jam
  1. In a wide sauce pan, combine the raspberries, rhubarb, maple syrup, and wine.
  2. Cook for 10-15 minutes on medium-low heat, stirring occasionally, until the rhubarb has broken down and melted into the jam completely.
  3. Cook 2 minutes more to gently reduce the jam.
  4. Remove from heat and cool to room temperature.
Chocolate Crust
  1. In a food processor fitted with an S blade, combine the almond meal, coconut oil, dates, maple syrup, cocoa powder, and cardamom.
  2. Blend until the mix starts to come together into a pliable dough.
  3. Empty the dough out onto your work surface and mold it into a ball.
  4. Separate the ball into three equal portions.
  5. Press each portion of dough evenly into the bottoms and sides of [url href="http://www.amazon.com/Wilton-Perfect-Results-Round-Quiche/dp/B001392JRE"]three 4.75" tart pans with removable bottoms [/url](or mason jar tops, etc.). Set aside.
Yogurt Filling
  1. In a small mixing bowl, combine the yogurt, honey, and vanilla bean seeds evenly until the seeds are well distributed in the yogurt.
Putting it all together!
  1. Pour the yogurt evenly into each crust.
  2. Spoon dollops of the raspberry rhubarb jam into the centers of each tart. You'll have some jam left-over to spread on toast or reserve for other projects.
  3. Freeze the tarts for at least 3 hours up to overnight. If hard-frozen, let thaw 5 minutes before unmolding from the tart pans, topping with fresh raspberries, and cutting into slices as you like.
  4. I like to cut them into 8 mini slices and eat each slice with a couple of berries.
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