These little tarts came from one of those “what do I do with this leftover fruit?” moments — and now they’re a staple summer treat in our house. I love how the juicy blackberries and bright lime pop against the creamy filling, and no one ever guesses the crust is made from nuts. They look like something from a fancy bakery case, but come together in under 30 minutes (no oven!). Perfect for warm nights when I want something sweet but light.

Ingredients

For the crust:

• 1 cup almond flour

• 1/3 cup shredded unsweetened coconut

• 2 tbsp maple syrup or honey

• 2 tbsp coconut oil, melted

• Pinch of salt

For the filling:

• 1/2 cup plain Greek yogurt or coconut yogurt (for dairy-free)

• Zest + juice of 1 lime

• 1–2 tsp maple syrup or honey (to taste)

For topping:

• 1 cup fresh blackberries

• Extra lime zest

• Optional: a drizzle of honey or sprinkle of chopped pistachios

Instructions

1. Make the crust: In a bowl, mix almond flour, coconut, maple syrup, coconut oil, and salt until crumbly and sticky.

2. Press into tart molds or muffin liners, forming a small cup shape. Chill in the fridge for 10–15 minutes while you prep the filling.

3. Mix the filling: Stir together yogurt, lime juice, zest, and sweetener until smooth.

4. Assemble: Spoon the filling into chilled crusts. Top with blackberries, lime zest, and any optional toppings.

5. Chill again for at least 10 more minutes, or until ready to serve.

Sarah’s Tips

• Swap blackberries for raspberries or blueberries for variety.

• These also work great in a mini tart pan or even a muffin tin.

• Make ahead and store in the fridge up to 2 days!

Nutrition (Per Tart, 1 of 4)

• Calories: 210

• Protein: 4g

• Carbs: 16g

• Sugar: 8g

• Fat: 14g

• Fiber: 4g