1 cup each of chopped pitted dates, figs, raisins and apricots
Your favourite Coconut Yoghurt
Fresh seasonal fruit
To make the base:
Chop the fruit finely and combine in a large bowl
Split the mix evenly between each muffin hole
Work your way around each hole firmly pushing the fruit together to create a even casing.
Place in the fridge for 30 mins or even overnight to help firm up the mix.
When ready to serve, remove each tart from the tray and fill each with a good spoonful of coconut yoghurt and fresh sliced or whole fruit or berries.
Garnish with mint leaves.