Healthy Fruit Tarts

4.86 from 7 votes

No-bake Healthy Fruit Tarts feature tart shells filled with creamy vanilla Greek yogurt with fresh fruit on top—a tasty, healthy treat for breakfast or snacking!

Prep Time25

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: healthy fruit tart, healthy fruit tart recipe

Servings: tarts

Author: Chelsea Lords

Cost: $4.24

Equipment

Blender or food processor

Ingredients

1/2 cup + 1 tablespoon almond butter I like Justin’s Creamy Almond Butter, see note 1
1/4 cup honey
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup Rice Krispies cereal
1/4 cup oat flour old-fashioned oats that have been blended in a blender
1/2 cup old-fashioned oats not quick, rolled, or steel-cut oats
Vanilla Greek yogurt or another flavor; I recommend Greek God’s Honey Vanilla yogurt
Fresh fruit such as raspberries, strawberries, blackberries, kiwi, banana, etc.; chopped or thinly sliced if needed

US - Metric

Instructions

In a small bowl, stir together the almond butter and honey. Add vanilla extract and salt. Stir until smooth.
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 blending).
Add Rice Krispies cereal, oat flour, and 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, prep the fruit by washing and thoroughly drying (slice or chop as needed).
If the mixture is too wet, add 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 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).
Fill tart shells up 3/4 full with yogurt and add berries or fresh fruit on top. If desired, drizzle a little extra honey, agave nectar, or pure maples syrup on top. Enjoy immediately.

Notes

Note 1: I 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.

Nutrition Note: The nutritional information only takes into account the actual base of the fruit tart; the fillings (yogurt, fruit, etc.) will vary.

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 for 5–7 days.

Nutrition