Skinny Fruit Tarts

Been in love with La Madeleine's fruit tarts lately. I got one for free a couple of weeks ago last time I was in the city. And then over the weekend we went back to the city and randomly ran into another couple at a restaurant, so we all got together after at La Madeleine's and I got one of their mini fruit tarts again. So good.
And I'm not sick of them yet so I decided to make some today...I even found La Madeleine's recipe. So I used their crust recipe, but I needed to make a healthier version so this is what I came up with. It tastes like an Asian cheesecake. Which, if you've ever had one, is very light and airy but still delicious. I loved how this tart came out.

Skinny Fruit Tarts

Almond Hazelnut Crust: (adapted from HERE)

• 6 T unsalted butter, softened
• 1/3 c powdered sugar
• 1 egg
•  1/4 tsp salt
• 1/4 tsp vanilla
• 1-1/4 c flour
• 2 T almonds
• 2 T hazelnuts
• 1/2 T powdered sugar   

Filling: (adapted from HERE)

• 1c Chiobani Greek yogurt (because it's fat free)
• 2 eggs
• 2 tsp vanilla
• 2 T light corn syrup
• 2 T sugar (or splenda)
• berries

 Directions:

For the crust, cream together the butter, 1/3 cup of sugar, egg, salt and vanilla. In a food processor, blend together the almonds, hazelnuts and 1/2 T sugar until finely ground. Add the nut mixture and flour to the wet mixture and stir only until combined. Form the dough into a disk, cover with wax paper and let sit in the fridge for at least 2 hours. 
Preheat the oven to 350F. On a clean surface dusted with powdered sugar, roll out the dough. Place the tart pans upside-down on the dough, cut about 1/2 inch around them and place into the tart pans. Use a fork to poke holes into the bottom of each tart. Bake for 15-17 minutes. Let cool completely.

For the filling, whisk together the yogurt, vanilla, light corn syrup and sugar. Taste and add more sugar according to taste. Whisk in the eggs and pour into cooled tart crusts. Bake at 350F for 17-20 minutes until the edges are set but the middle is still slightly soft. Top with desired berries and refrigerate until ready to serve.