Healthy Fruit Yogurt Tarts

My Healthy Fruit Yogurt Tarts is a great summer breakfast that is

refreshing and very simple to make.

By Rose Huxford

I love tarts at any time of the day, but I especially loves tarts for breakfast. My Healthy Fruit Yogurt Tarts are ideal for when you are craving something refreshing during the hot summer months. They are low fuss, low mess and are ready by the next morning. You can make them in a normal size tart tin, or in mini tart tins, like shown in the above image. Add your favorite berries or kiwi, bananas as your topping and enjoy with some eggs and bacon.

I have provided recipes for using a regular tart pan or mini tart pans. You can also make these Gluten Free and Dairy Free by switching out the ingredients.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Healthy Fruit Yogurt Tarts

Pre-heat oven 350 degree F

Prep-time: 10 minutes

Bake-time: 20-30 minutes

Chill-time: 4 hours or overnight

Equipment: Tart pan, or 4 mini tart pans, one large or medium bowl, liquid measuring cup, measuring cup, measuring spoons, whisk, baking sheet pan, cup, cooling rack

Ingredients for Regular Tart Pan

Crust

• 2 cups old fashioned oats (or GF oats)

• 1/2 cup almond flour

• 1/4 tsp salt

• 3 tbsp coconut oil, melted

• 1 cup honey

• 1 tsp pure almond extract

Filling

• 1 1/2 cup plain Greek yogurt

• 1/2 cup cream cheese, softened

• 1 tsp pure vanilla extract

• 3 tbsp honey

Topping

• Dice strawberries, or kiwis or bananas

• blueberries

• powder sugar

Directions for Regular Tart Pan

1. Pre-heat the oven to 350 degree F.

2. Lightly grease your tart pan with coconut oil, then set aside.

3. Dice your fruit and berries, and set it aside.

4. In a liquid measuring cup, melt the coconut oil in the microwave for about thirty seconds, or until completely melted.

5. In a large bowl, whisk together the oats, almond flour, salt, melted coconut oil, honey, and almond extract.

6. For regular tart pans, pour the oat mixture into your prepared pan. Use your hands or a cup to pat down the crust firmly. Make sure to press into the sides.

7. Bake for about 20-30 minutes, or until the crust is a light golden color. Transfer the pan to a cooling rack and allow to cool completely. This should take about an hour.

8. While the crust is cooling, make the filling. Using the same bowl, whisk together your softened cream cheese, yogurt, vanilla extract and honey until smooth and creamy. You can keep this in the fridge until the crust has completely cooled.

9. Once the crust has cooled, pour the filling evenly into the crust and spread to smooth.

10. Top with your favorite fruit and berries and enjoy!

Ingredients for 4 Mini Tart Pans

Crust

• 3/4 cups old fashioned oats

• 1/4 cup almond flour

• 4 tsp coconut oil, melted

• 1/4 cup honey

• 1/4 tsp pure almond extract

Filling

• 1/3 cup plain Greek yogurt

• 1 tbsp cream cheese, softened

• 1/4 tsp pure vanilla extract

• 1 tsp honey

Topping

• diced strawberries, or kiwis, or bananas

• blueberries

Directions for 4 Mini Tart Pans

1. Pre-heat the oven to 350 degree F.

2. Lightly grease your 4 mini tart pans with coconut oil, then set aside.

3. Dice your fruit or berries, and set it aside.

4. In a liquid measuring cup, melt the coconut oil in the microwave for about thirty seconds, or until completely melted.

5. In a medium bowl, whisk together the oats, almond flour, salt, melted coconut oil, honey, and almond extract.

6. For your mini tart pans, scoop out about a tablespoon and add into your prepared pans. Make sure to use up the oat mixture and evenly distribute until there's no more mixture left. Use your hand or a small cup to pat down the crust firmly. Make sure to press into the sides.

7. Bake for about 20 minutes, or until the crust is a light golden color. Transfer the pan to a cooling rack and allow to cool completely. This should take about an hour.

8. While the crust is cooling, make the filling. Using the same bowl, whisk together your softened cream cheese, yogurt, vanilla extract and honey until smooth and creamy. You can keep this in the fridge until the crust has completely cooled.

9. Once the crust has cooled, pour the filling evenly into the mini pans and spread to smooth.

10. Top with your favorite fruit and berries and enjoy!

By Rose Huxford