Red, White, and Blue Mini Fruit Pizza

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With a soft cookie base and a light and fluffy sweet topping, these mini marvels are wonderful for a festive Fourth of July bash or served on a three-tiered platter for high tea. 

This recipe yields 12 tarts

INGREDIENTS

  • Cookie Base
    • #REF!
  • 3 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • ¾ cup light/blonde coconut sugar
  • 4 tablespoons butter, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup greek yogurt
  • Whipped topping
  • 2 egg whites room temperature
  • 3/4 cup maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla
  • Raspberries, blueberries, strawberries or other available berries for topping
    #REF!
  • 3 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • ¾ cup light/blonde coconut sugar
  • 4 tablespoons butter, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup greek yogurt
  • Cookie Base
  • 2 egg whites room temperature
  • 3/4 cup maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla
  • Raspberries, blueberries, strawberries or other available berries for topping

Directions

  1. In a large bowl, whisk together almond flour, baking soda and sea salt. Set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter at medium speed until fluffy, about 2-3 minutes. Add egg, almond extract, and vanilla and mix until smooth. Add greek yogurt and mix until smooth. Add dry ingredients and mix to combine.

  3. Cover the mixing bowl so it is airtight and refrigerate 2 hours or overnight.

  4. Roll into 12 balls and place on a parchment lined baking sheet. Bake at 350 degrees Fahrenheit for 12-14 minutes or until lightly golden. Watch carefully so they don’t overbake. Pull from the oven and let cool for 20 minutes before topping with whip and fresh berries. 

Whip:

  1. In a stand mixer add egg whites and whisk on high until the egg whites are stiff and can form a peak. While the egg whites whip, prepare the maple syrup.

  2. In a small saucepan add maple syrup and bring to a boil for 3-4 minutes. Stir constantly to prevent burning. With a candy thermometer bring to 240 Fahrenheit. Once it’s reached the correct temperature remove it from heat. Quickly add the vanilla, and lemon juice to the stiffly whisked egg whites. While the mixer is on medium/high speed stirring constantly, add in the hot maple syrup. The mixture will double in size and be thick and fluffy.

  3. Refrigerate until ready to use.

  4. Top each cooled sugar cookie with the whipped topping and fresh berries. Serve in a cool place. Enjoy!

TIPS

**If opting for butter instead of coconut oil, unsalted butter will lend more control over the saltiness, and allow for a higher quality salt rather than the table salt that is used in most salted butter. Be sure to add in an extra ¼ teaspoon if so.