Sixteen small wafer cups arranged on a white scalloped cake stand on a marble table, each filled with whipped ricotta cream and topped with a colourful mixture of strawberries, blueberries, red grapes and pineapple, decorated with purple, yellow and orange edible flowers including pansies and nasturtiums, photographed in bright natural sunlight

vegetariandessertkidsmake-ahead

Mini Fruit Tarts with Edible Flowers

Name: Mini Fruit Tarts with Edible Flowers
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 16 Wafer cups; 250 g Ricotta; 100 g Cream cheese; 2 tbsp Honey; 1 tsp Vanilla extract; 150 g Strawberries; 100 g Blueberries; 100 g Red grapes; 150 g Fresh pineapple; 16 Edible flowers; tsp Black sesame seeds

Delicate wafer cups filled with whipped ricotta cream and topped with blueberries, strawberries, grapes and pineapple, finished with vibrant edible pansies and nasturtiums for a showstopping yet surprisingly light dessert.

Prep 30 min 4 servings

Nutrition per serving

210 kcal calories

6 g protein

28 g carbs

8 g fat

14 g sugar

Fibre 3g

Added sugar 4g

Sodium 95mg

See how it compares to the classic ↓

In the clinic

210 fewer calories per portion

Fruit tart this version

Compared to Fruit tart (typical version, estimated)

Classic version uses a rich shortcrust pastry shell filled with butter-heavy crème pâtissière and topped with glazed fruit

−78% added sugar −67% saturated fat −64% fat

Per serving	Fruit tart	This recipe	Difference
Calories	420 kcal	210 kcal	−50%
Carbs	48g	28g	−42%
Fat	22g	8g	−64%
Saturated fat	12g	4g	−67%
Sugar	28g	14g	−50%
Added sugar	18g	4g	−78%
Sodium	180mg	95mg	−47%
Fibre	2g	3g	+50%
Protein	6g	6g	no change

What changed

Shortcrust pastry shell Pre-made wafer cups

Cuts saturated fat significantly by removing the butter-rich pastry base
Crème pâtissière (egg yolks, butter, sugar, whole milk) Whipped ricotta with a small amount of honey

Replaces a heavily sugared, butter-enriched custard with a higher-protein, lower-fat filling that needs far less added sugar
Apricot jam glaze No glaze, edible flowers instead

Eliminates a source of added sugar while adding colour and beneficial plant compounds from the flowers

Both figures are estimates per serving. The comparison is a typical traditional version of the dish, not a specific product.

Priyanka just shared these gorgeous little tarts in the family group chat and they are almost too pretty to eat. Crisp wafer cups are filled with a light cream base and piled high with fresh fruit and edible flowers.

Ingredients

Servings 4

16 Wafer cups, small, tartlet-sized
250 g Ricotta, full-fat for creaminess
100 g Cream cheese, reduced-fat
2 tbsp Honey
1 tsp Vanilla extract
150 g Strawberries, hulled and sliced
100 g Blueberries
100 g Red grapes, halved
150 g Fresh pineapple, cut into small chunks
16 Edible flowers, such as pansies and nasturtiums, one per tart
Black sesame seeds, optional, for garnish

Compared to Fruit tart (typical version, estimated)

50% fewer calories42% less carbs78% less added sugar64% less fat50% more fibre Full comparison ↑

Instructions

Beat the ricotta, cream cheese, honey and vanilla extract together in a bowl until smooth and creamy, then taste and adjust sweetness if needed.
Spoon or pipe a generous teaspoon of the ricotta cream into each wafer cup, filling them about two-thirds full.
Arrange the prepared fruit on top of the cream in each cup, mixing and matching strawberry slices, blueberries, grape halves and pineapple chunks for variety.
Place one edible flower on each tart and scatter a few black sesame seeds over the pineapple-topped cups if using.
Arrange the finished tarts on a scalloped serving plate and serve immediately, as the wafer cups will soften if left to stand for more than about 30 minutes.