Triple Berry Moogarita Yogurt Parfait Tartlets

Triple Berry Moogarita Yogurt Parfait Tartlets

Bright chilled tartlets that pair creamy citrus yogurt with a crunchy almond crust and a ribbon of Triple Berry Moogarita Jam for a lively sweet heat finish. These individual tartlets are perfect for brunch, a light dessert, or an elegant snack.

Ingredients

• For the crust
• 1 1/2 cups almond flour
• 1/3 cup finely ground graham cracker crumbs
• 3 tablespoons granulated sugar
• 1/8 teaspoon fine sea salt
• 4 tablespoons unsalted butter, melted
• 1 large egg white, lightly beaten
• For the citrus yogurt filling
• 2 cups Greek yogurt (whole or 2%)
• 1/4 cup honey
• 1 tablespoon lime zest
• 1 tablespoon fresh lime juice
• 1 teaspoon vanilla extract
• Jam ribbon and garnish
• 1/2 cup Triple Berry Moogarita Jam (product link)
• 1 teaspoon warm water (to loosen jam if needed)
• Fresh berries for garnish: 6 raspberries, 6 blueberries, 6 small blackberries
• Thin lime wheels or mint leaves for finishing

Equipment

• 6 small tartlet pans or 6 silicone muffin cups
• Mixing bowls, spatula, small spoon or piping bag

Instructions

1. Preheat the oven to 325°F (160°C). Lightly grease six tartlet pans or line silicone cups.
2. Make the crust: In a bowl combine almond flour, graham cracker crumbs, sugar, and salt. Stir in melted butter and beaten egg white until mixture holds together when pressed.
3. Press about 3 tablespoons of the crust mixture into the bottom and slightly up the sides of each tartlet pan to form an even layer. Use the back of a spoon or a small measuring cup to compact it well.
4. Bake crusts for 10 to 12 minutes until edges are lightly golden. Remove and cool completely on a wire rack. While warm they are slightly more fragile, so handle carefully.
5. Prepare the citrus yogurt: In a medium bowl whisk together Greek yogurt, honey, lime zest, lime juice, and vanilla until smooth and slightly fluffy. Taste and adjust honey or lime for balance. Chill until ready to assemble.
6. Warm the jam slightly if it is very thick: place the Triple Berry Moogarita Jam in a small heatproof bowl and microwave 10 to 15 seconds or warm over a double boiler, stirring in up to 1 teaspoon water to make it pourable but still slightly textured.
7. Assembly: Spoon or pipe about 3 to 4 tablespoons of the citrus yogurt into each cooled tartlet crust, smoothing the top.
8. Using a small spoon or piping bag, add a generous ribbon of Triple Berry Moogarita Jam across the center of each tartlet. For a pretty finish, drag a toothpick through the jam ribbon to create a marbled streak into the yogurt.
9. Top each tartlet with a trio of fresh berries (one raspberry, one blueberry, one small blackberry) and a small mint leaf or thin lime wheel for color contrast.
10. Chill the tartlets for at least 30 minutes before serving so flavors meld and crust firms up. Serve chilled.

Notes

• Make it dairy free: substitute full fat coconut yogurt and reduce honey to taste.
• Make ahead: Assemble without jam up to 24 hours in advance. Add jam and garnish just before serving to keep berries fresh.
• Playing with heat: The hatch, chipotle, and jalapeo in the jam give a subtle savory spice. If you prefer more heat, swirl a tiny pinch of smoked paprika into the jam before adding.