These tasty tarts make a nice guilt-free treat for you and your family and are very quick and easy to make.

Ingredients

Tart Crusts

• 2tsp vanilla extract
• 2 cups almond meal
• 2tbsp rice malt syrup
• 2tbsp coconut flour
• 11/2tbsp coconut oil
• Pinch of salt

Filling

• 1tbsp rice malt syrup
• 2 rhubarb stalks, sliced into 12 pieces
• 125g sliced strawberries
• 150g coconut yoghurt
• Small handful of finely sliced mint leaves

Instructions

1. Grease or line a 12-cup muffin tray and preheat oven to 180°C.
2. Place ingredients for crust into food processor and mix until you have a dough. Divide into 12 and press the crust into muffin tin.
3. Bake tart shells in oven for eight minutes until they are golden. Remove from oven and allow to completely cool.
4. Place rhubarb pieces on a lined baking tray and drizzle with rice malt syrup. Cover with foil and cook in oven for 15 minutes before removing foil and cooking for another 10 minutes.
5. Divide coconut yoghurt between tart shells, top each with a piece of rhubarb, some strawberry slices and garnish with mint leaves.

Makes 12 tarts which are best enjoyed immediately!