Crust:
Combine the flour with the salt, then rub in the cold butter or coconut oil until crumbly.
Add the sweetener and egg, then knead into a smooth dough.
Wrap in plastic wrap, then refrigerate for 20–30 minutes.
Roll it out, then line the mini tart molds with it.
Bake at 180°C (350°F) for 12–15 minutes, until golden brown, then let it cool.
Cream: Mix the yogurt or mascarpone with the sweetener and vanilla, until smooth and creamy.
Assembly: Once cooled, fill the tart shells with the cream, then arrange fresh fruit on top in a beautiful, decorative pattern.
Serving: Serve on an elegant platter or dessert stand. For an extra touch, you can drizzle with a bit of honey or fruit sauce.
