Instructions

1. Preheat oven to 350 degrees F.
2. Combine the all-purpose flour, egg whites, honey, and Sunbutter in a food processor. Pulse until a ball of dough is formed.
3. Using hands, combine all dough into one large ball.
4. Set out 6 4-inch tart pans on a baking sheet.
5. Divide dough into four equal pieces and place into each of the tart pans.
6. Carefully press the dough into the bottom of the pan until it's about a ¼-inch thick.
7. Bake in the oven for 12-15 minutes.
8. Once crusts have baked, set them on the counter to cool for about 15 minutes.
9. In the meantime, prepare the filling. In a large bowl, combine strained Greek yogurt, Neufchâtel cream cheese and vanilla extract. Mix with a hand blender until filling is smooth and creamy.
10. Fill each of the cooled tart crusts with the filling. Place tarts in the refrigerator for about 30 minutes to allow the filling to set and become firm.
11. Cut the stems off the strawberries and then cut the strawberries in half.
12. Cut a triangle-shaped notch from the top of each strawberry half to create a heart shape.
13. Remove tarts from fridge and remove tarts from their pans by pushing the removable bottoms up and out of the pans.
14. Arrange the tarts. Top each with a heart-shaped strawberry. Use the blueberries as the USA states. Keep uneaten tarts refrigerated.