Rice Paper Yogurt Tarts
These rice paper yogurt tarts are a quick dessert or treat made with crispy baked rice paper shells and a creamy yogurt filling. Soaked in egg and baked in a muffin tin, the rice paper turns golden and crunchy, creating a light, gluten-free tart crust in minutes. Filled with sweetened Greek yogurt flavored with ube extract and topped with fresh blueberries, these mini tarts are an easy, no-fuss treat.
Tasty Team
Total Time
40 minutes
40 min
Prep Time
5 minutes
5 min
Cook Time
15 minutes
15 min
Total Time
40 minutes
40 min
Prep Time
5 minutes
5 min
Cook Time
15 minutes
15 min
Ingredients
for 5 mini tarts
- Cooking spray or melted butter, for greasing
- 1 large egg
- ¼ cup water
- 4 sheet of rice paper
- 1 ⅓ cups plain whole-milk Greek yogurt
- 2 tablespoons liquid sweetener of choice (such as allulose syrup), or to taste
- 1 teaspoon ube extract with color
- 5 whole fresh blueberries
Nutrition Info
- Calories 59
- Fat 1g
- Carbs 7g
- Fiber 0g
- Sugar 6g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease 5 cups of a 6- to 12-cup muffin pan.
- Whisk together the egg and water in a shallow bowl until combined.
- Add the rice paper, 1 sheet at a time, to the egg mixture, and let stand until softened, about 30 seconds. (The sheet will break into 4 or 5 pieces as it soaks.) Remove the rice paper pieces, shaking off any excess egg mixture, and layer the pieces in the muffin wells to form a crust, using 1 to 2 layers (not full sheets) per well.
- Transfer the muffin pan to the preheated oven, and bake until the shells are crispy, about 10 minutes.
- Meanwhile, stir together the yogurt, sweetener, and ube extract in a bowl until well combined. Give it a taste, and adjust the sweetness according to your palate. Set aside.
- Remove the baked rice paper from the oven, and let cool slightly on a wire rack, about 5 minutes. Spoon the yogurt mixture evenly into the rice paper crusts, and top each with a blueberry. Serve immediately.
- Enjoy!
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