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Total time is 1 hour 45 minutes, including 1 hour 15 minutes inactive time. Yields 4 (4-inch) tarts for 8 half-tart servings.
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Preheat oven to 350u00b0F.
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Combine the all-purpose flour, whole wheat flour, egg whites, agave nectar, and almond butter in a food processor. Pulse until a ball of dough is formed. Using hands, combine all dough into one large ball.
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Set out 4 (4-inch) tart pans on a baking sheet. Divide dough into 4 equal pieces and place into each of the tart pans. Carefully press the dough into the bottom of the pan until it's about 1/4 inch thick. Press the dough up along the sides of the tart pan, being careful to ensure the dough is pushed into each of the scalloped edges. Dough should reach above the edges of the tart pan. Holding a knife horizontally, trim off the excess dough that reaches above the tart pan.
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Bake in the oven for 12-15 minutes. Once crusts have baked, set them on the counter to cool for about 15 minutes.
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In the meantime, prepare the filling. In a large bowl, combine strained Greek yogurt, Neufchatel , vanilla extract, and powdered sugar. Mix with a hand blender until filling is smooth and creamy. Fill each of the cooled tart crusts with the filling. Place tarts in the refrigerator for about 45 minutes to allow the filling to set and become firm.
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Cut the kiwi in half lengthwise. Place the kiwi flat-side-down on the cutting board for stability and cut 1/4 inch half-moon slices.
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Cut the stems off the strawberries and then cut the strawberries in half. Cut a triangle-shaped notch from the top of each strawberry half to create a heart shape.
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Remove tarts from fridge and remove tarts from their pans by pushing the removable bottoms up and out of the pans. Arrange kiwi slices, raspberries, and blueberries on each tart. Top each with a heart-shaped strawberry. Refrigerate for 15-20 minutes to allow tarts to re-set. Keep uneaten tarts refrigerated.
