Healthy Fruit Tart

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No baking is required for this Healthy Fruit Tart! The tart shells are filled with vanilla Greek yogurt and topped with fresh fruit for a healthy, flavorful breakfast or snack.

Pair these Healthy Fruit Tarts with Breakfast Potatoes or a scrambled Egg Skillet.

Healthy fruit tarts beautifully displayed on a tray, adorned with a variety of fresh fruit toppings.

Healthy Fruit Tarts

A sugar-cookie-bottomed Fruit Tart topped with fresh berries is one of my family’s favorite treats. And while my kids try to convince me they can eat those tarts for breakfast (“There’s fruit on them, Mom!”), I’ve yet to be persuaded. What I did decide though, was it’s time for a healthier fruit tart — one that can be enjoyed for breakfast.

I took my recipe for these Healthy Breakfast Cookies and changed it slightly to make the base for Healthy Fruit Tarts. The centers are filled with Greek yogurt and topped with whatever fresh fruit you have on hand. To make them super pretty, add a small drizzle of maple syrup, honey, or agave nectar. 

Crafting the healthy fruit tart recipe, combining ingredients, rolling into balls, and forming cups.


  • Creamy almond butter: This recipe was tested using Justin’s® almond butter (not sponsored). Some brands are more oily and some are drier; make sure to stir up the almond butter well before using.
  • Honey: It’s needed for consistency and to sweeten the tart shells.
  • Vanilla extract: This enhances the flavor of these Healthy Fruit Tarts.
  • Salt: This ingredient enhances flavors and balances the sweetness of the honey.
  • Rice Krispie® cereal: Just a little bit of this cereal adds a nice crunch to the tart shells and bulks them up without adding a lot of calories.
  • Old-fashioned oats: Make sure to get old-fashioned, not quick or steel-cut oats. Not sure of the difference? Read up here!


Oat flour: No need to buy specialty flour for this recipe; I make oat flour by blending regular old-fashioned oats in a blender (or pulse in a food processor). You’ll have oat flour in a minute or less.

How to fill Healthy Fruit Tarts

  • Greek yogurt: Once the tart shells are made, the center is filled with Greek yogurt. I highly recommend Greek Gods® honey vanilla yogurt (not sponsored)– it is the best in these tart shells! I also like Yoplait® Whips coconut creme yogurt (again, not sponsored).
  • Berries: Our favorite fruit is fresh berries! Raspberries, sliced strawberries, blackberries, blueberries are all wonderful ways to top Healthy Fruit Tarts.
  • Banana: Thinly sliced bananas are another favorite topping.
  • Other fruit: Other fruits we’ve tried and loved include thinly sliced kiwi, fresh chopped apricots, and thinly sliced peaches.

A plate full of healthy fruit tarts, showcasing both the crust and the delightful fruit toppings.

Quick tips

  • To avoid overflowing yogurt: fill the tart shells about 3/4th  full; when you add berries on top, the yogurt spreads.
  • Almond butter varies: The almond butter makes this recipe a little bit tricky; because almond butters vary so much (some are more oily/wet than others), you may have to modify the mixture.  If the mixture is too wet or sticky, add a little more oat flour and if it’s too dry, add a little more honey or almond butter.

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Healthy Fruit Tarts

4.91 from 10 votes
No baking required for Healthy Fruit Tarts! The tart shells are filled with vanilla Greek yogurt and topped with fresh fruit for a healthy and flavorful breakfast or snack.
Healthy fruit tarts beautifully displayed on a tray, adorned with a variety of fresh fruit toppings.
Print Recipe

Healthy Fruit Tarts

Healthy fruit tarts beautifully displayed on a tray, adorned with a variety of fresh fruit toppings.
4.91 from 10 votes
No baking required for Healthy Fruit Tarts! The tart shells are filled with vanilla Greek yogurt and topped with fresh fruit for a healthy and flavorful breakfast or snack.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword healthy fruit tart, healthy fruit tart recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 tarts
Chelsea Lords
Calories 113kcal
Cost $4.24


  • 1/2 cup + 1 tablespoon almond butter We like Justin's Creamy Almond Butter. Note 1
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/2 cup Rice Krispies cereal
  • 1/4 cup oat flour (old-fashioned oats that have been blended in the blender)
  • 1/2 cup old-fashioned oats (not quick oats, rolled oats, or steel-cut)
  • Vanilla or flavored Greek yogurt (I recommend Greek God's Honey Vanilla yogurt)
  • Fresh fruit such as raspberries, strawberries, blackberries, kiwi, banana, etc. chopped or thinly sliced if needed


  • WET INGREDIENTS: In a small bowl, stir together the 1/2 cup + 1 tablespoon almond butter and 1/4 cup honey. Add the 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Stir until smooth.
  • OAT FLOUR: Add old-fashioned oats to a blender or food processor. Pulse or blend until the oats resemble flour with no big chunks of oats. Remove from the blender and measure (measure AFTER being blended).
  • DRY INGREDIENTS: Add the 1/2 cup Rice Krispies cereal, 1/4 cup oat flour, and 1/2 cup old-fashioned oats to the wet ingredients. Gently stir until combined and let stand to absorb the liquid and soften the oats for about 5-10 minutes. While it's sitting, begin prepping the fruit by washing and thoroughly drying(slice or chop as needed).
  • FINISH TART SHELLS: If the mixture is too wet, add in some more oat flour and if it's too dry, add a bit more almond butter or honey. Form balls with the dough, compressing the dough in your hand tightly. Once you have a ball shape, press your thumb in the middle of the ball and then gently form a tart shell by pinching the edges of the shell. Place shells on a plate or tray lined with parchment (they'll stick a little without the parchment paper).
  • FINISH: Fill tart shells up 3/4 full with yogurt and then add berries or fresh fruit on top. If desired, drizzle a little extra honey, agave nectar, or pure maples syrup on top. Enjoy immediately.
  • STORAGE: These tart shells don't store well once filled with yogurt; the yogurt instantly begins to soften them. The tart shells store well without yogurt; keep them in an airtight container in the fridge. Unfilled shells will stay good for 5-7 days.

Recipe Notes

Note 1: We tested this recipe with creamy store-bought almond butter (Justin's Almond Butter) and natural homemade almond butter. The two are very different and not all almond butters are created equally. If not using Justin's, you may need to add more oat flour if the tarts are too wet or more honey if they are too dry.
The nutritional information only takes into account the actual base of the fruit tart; the fillings (yogurt, fruit, etc) will vary.

Nutrition Facts

Serving: 12servings | Calories: 113kcal | Carbohydrates: 12.9g | Protein: 3g | Fat: 6g | Sodium: 10.9mg | Fiber: 1.6g | Sugar: 6.8g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.



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Recipe Rating


  1. Wow – these look so good! And only a 15 minute prep time? Amazing! Its mango season here right now so I will definitely be making these and topping them with chunks of mango – yum.

  2. Chelsea these are so beautiful, the photos turned out so amazing and summery. I don’t even have homemade almond flour on hand so I should be safe, quick question, would this work with coconut flour? Since I have a LOT that I have to use. I would probably go crazy and fill these cute cups with mascarpone instead of yogurt. They look so good!

    1. These actually call for oat flour not almond flour 🙂 So if you have some oats and can quickly grind them up that should work great! I’m not sure why coconut flour wouldn’t work either, but I haven’t tried it!

  3. I love these little fruit tarts! They are so pretty and healthy is always a plus! Pinning!

  4. 5 stars
    What a brilliant idea! I am not a huge fan of breakfast, so I am always looking for options that are appealing to me, because I know how important it is for me to have it. These look amazing – will definitely be trying them with our own raspberries! Thanks! Yum!

    1. Hmm I haven’t ever tried anything else so I can’t say for sure, but I know some readers have substituted sunbutter in my recipes with success. I can’t vouch for the taste or if it will work, but perhaps an option. 🙂

  5. 5 stars
    Wonderful…Made these or a teacher breakfast potluck before releasing for Christmas break and they were a hit! Easy to make, and the local grocery store had all the ingredients! I do something similar with peanut butter, oats, honey, and raisins rolled into balls to take on family trips or hunting trips! Thanks and glad I found your page!

    1. Thank you so much for the comment Dave! So glad these were a hit! 🙂 Your snack balls for trips sound absolutely delicious!!

  6. 4 stars
    I made these for Easter. These came out well with some improvising. I had not added any oat flour and they just wouldn’t hold together when removed from the muffin tin. So I soaked 3 dates and then puréed them with a tbsp coconut oil and then added original recipe back in, pulsing again. They were much stickier then. I froze them for 20 min before removing from muffin tin. I made the shells two days before and will will them just before serving. I did taste one and they are great.

    1. Oh yeah I bet they definitely didn’t hold without that oat flour!! But I’m glad you found something to use instead and they worked well for you 🙂 Thanks for the comment!

    1. What do you mean by 2-ingredient peanut butter? Also for regular flour you might need a bit more because oat flour absorbs a lot more liquid. Also the flavor might be a little off (less of a nutty flavor) with regular flour.

  7. Hi, looks amazing! Do you think I can use this base as a substitute for a biscuit base in chocolate tarts? They would need to chill with the chocolate inside for several hours, but as the chocolate filling is less moist than yoghurt (ganache filling of dark chocolate and coconut cream), do you think they wouldn’t absorb too much moisture? Could they even chill overnight? Also, how would it work to add extra nuts for crunch instead of rice crispies? Thanks, sorry for some whopping substitution questions.

    1. I’m so sorry I really have no idea how it will turn out without personally testing myself! I wish I could be more help! I do think the ganache would do well in it, I’m more hesitant about the nuts instead of crispies.

  8. Hello, I’ve made these several times and love them! I need to make a bunch for a baby shower and I’m wondering if you have tried freezing the shells? I’d love to make them ahead of time…

  9. 5 stars
    I love these little tarts SO much! They’re my go to sweet tooth fix. I put my tart shells in mini silicone muffin cups for equal proportions and some extra character 😀 Toddler and husband approved. Thanks for the awesome recipe!

  10. Have you tried this with peanut butter instead of almond butter? We don’t use much almond butter, so if bought some it would likely just go bad. Thanks

    1. I haven’t personally tried it, but I think it would work fine. Depending on peanut butter used, it’s typically a bit wetter than almond butter so you may just need to add a touch more of the oats

  11. 5 stars
    I made these for a church breakfast and they were a hit!
    I made all the tart shells the day before. I had to add a lot of extra oat flour to get the dough less sticky. I found it difficult to get a neat tart shape so I put mini parchment baking cups into a mini muffin pan and then rolled balls and pressed my tart shapes that way. I stacked all the tarts in their baking cups in a plastic container in the fridge. I filled the tarts with lactose free vanilla yogurt and topped them with blueberries and kiwi. I got a lot of complements. Thank you for a good recipe.

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