Yea!!! Featured Post on one of my fav blogs Eat Yourself Skinny by Kelly!
My last finger food dessert was pretty popular so I decided to do another cute idea. I love desserts that are portioned already, because sometimes Aunt Sally ignores you when you say "only a small slice" and gives you a serving for 3. Anyway, these are still dessert and should be eaten conservatively. Savour eat bite as you chew to extend the food you are consuming. Another good idea is to not house down the dessert in like three bites, take a bite, take a break, drink some water, take a bite, take a break, maybe even leave some on your plate. You don't have to eliminate dessert from your life even if you are dieting, just moderation.
These are a bit on the lighter side, because instead of using butter I used heart healthy monounsaturated canola oil. I also used non fat yogurt as the filling to simulate a custard-like mouth feel. This was inspired by one of the best desserts I've ever eaten, and it was a lemon custard or pastry filling fruit topped tart from some bakery on Jericho Tpke, it was omg delicious. The last part of the glaze is optional, but really makes it look professional.
Besides being easy to make, these are perfect for entertaining because they can be left out at room temperature and look really pretty (like most pastry items). I am not a baker, believe me, you can ask my sister. I made her these chocolate "cookies" for Christmas and omg they were horrid. But even if you don't bake, the simple pie crust formula is pretty fool proof. One key is using ice cold liquid and adding only a little at a time.
The pie/tart crust is a great beginning for any tart you are making- you can always substitute different fillings and fruit on top!
- 3/4 cup of whole wheat flour
- 1/2 cup of white flour
- 1/4 cup of canola oil
- 1/4 cup of triple sec (or any other orange liquor)
- 1/4 cup of coconut water
- pinch of salt
- Preheat the oven to 350 degrees F.
- In a food processor or mixer add the flour and salt. Pulse a couple times to combine.
- Add the oil, pulse to combine
- In a measuring cup put the ice, triple sec and coconut water. (If you don't have or can't find these two ingredients, you can always just use plain water no big deal)
- Slowly add the liquid as you pulse. It should start to form a dough. When it looks crumbly, but coming together pour out on the counter and knead just until it comes together.
- Form into a disk shape and wrap with plastic wrap, then refrigerate for at least 30 minutes.
- Roll it out pretty thin and then using a glass or cutter, cut circles and set aside. (you might have to collect scraps, roll into a ball and then roll out again to fit more circles)
- This makes 24 3inch circles.
- After you cut them, depending if you are using mini muffin tins or regular, I rolled them out a little more so they would fill the tin fully.
- Prick the bottoms with a fork so they don't puff up.
- Bake for 15 minutes.
- Take out of the tin to cool.
- Fill with filling of your choice!
Tropical Tartlet Filling
- 6 kiwis
- 1/2 pineapple
- 1 lime, zest and 1 tsp of juice
- 1 1/2 cups of non fat plain yogurt (greek yogurt would be best)
- about 24 mint leaves
- apricot jam or preserves
- 1 tbsp of coconut water (or regular water)
- First prep all your fruit, cut into small slices/pieces.
- Take a strainer, bowl and paper towels- put the strainer in the bowl and line the strainer with paper towels, pour the yogurt on top of the paper towel (don't worry it will come off cleanly later) to drain. Set in the fridge for about 1 hour (at least), you need it really thick.
- When the cups are ready, take the yogurt out and put into a bowl, stir in lime zest and juice. Stir to combine. (If this is too tangy for you, you can always add a sprinkle of sugar, but the sweet fruit will help balance it out)
- In a small pot add 1/4 cup of apricot jam and the water, heat until thick like a glaze.
- Fill each cup with about 1 tbsp of yogurt and top with the fruit and then brush the glaze on the fruit.
- Top with a mint leaf and enjoy!