These no-bake fruit tarts are a deliciously healthy treat, perfect for breakfast, snacks, or dessert.
Each tart combines creamy Greek yogurt with fresh fruit in a fiber-rich, oat-and-nut crust, offering plant-based protein, heart-healthy fats, and minimal added sugar.
Quick to prepare and naturally satisfying, they’re a versatile option for everyday meals, meal prep, or guilt-free indulgence that everyone in the family will love.
25-MInute Healthy Fruit Tart
Equipment
- Blender or food processor (for oat flour)
- Small mixing bowl (for wet ingredients)
- Plate or tray lined with parchment paper (for assembling tarts)
Ingredients
- ½ cup + 1 tbsp almond butter
- ¼ cup honey
- 1 tsp vanilla extract
- ⅛ tsp salt
- ½ cup Rice Krispies cereal
- ¼ cup oat flour blend old-fashioned oats until fine
- ½ cup old-fashioned oats rolled, not quick or steel-cut
- Vanilla Greek yogurt or preferred flavor
- Fresh fruit raspberries, strawberries, blackberries, kiwi, banana, etc.
Instructions
- Prepare the Wet Mixture: In a small mixing bowl, combine ½ cup plus 1 tablespoon of creamy almond butter with ¼ cup honey. Using a spatula or spoon, stir vigorously until the mixture becomes smooth and uniform. Then, add 1 teaspoon of vanilla extract and ⅛ teaspoon of salt. Mix again until all the ingredients are fully incorporated. This sweet, nutty base will provide both flavor and binding for your tart shells.
- Make the Oat Flour: Take ½ cup of old-fashioned oats and place them in a blender or food processor. Pulse the oats until they transform into a fine, flour-like consistency, ensuring there are no large chunks. This freshly made oat flour will give the crust a tender texture while keeping it wholesome and fiber-rich. Once done, measure out ¼ cup from the blended oats for the recipe.
- Combine the Dry Ingredients: In the same bowl as your wet mixture, gently fold in ½ cup Rice Krispies cereal, ¼ cup of your freshly blended oat flour, and ½ cup of whole old-fashioned oats. Stir carefully, just enough to mix all components evenly. Allow the mixture to rest for 5–10 minutes so the oats can absorb some of the almond butter and honey, creating a slightly sticky, moldable dough.
- Adjust Dough Consistency: After the resting period, check the texture of your dough. If it feels too wet or sticky to shape, sprinkle in a little more oat flour and fold gently. If the mixture seems too dry or crumbly, add a small amount of almond butter or honey to bring it together. The goal is a pliable dough that holds its shape when pressed.
- Shape the Tart Shells: Take a small handful of dough and roll it into a ball between your palms. Using your thumb, gently press into the center of the ball to form a hollow. Pinch the edges to create a mini tart shell with slightly raised sides. Repeat this process for all the dough until you have 12 tart shells. Place them on a tray or plate lined with parchment paper to prevent sticking.
- Prepare the Fruit: While the shells rest, wash and dry your fresh fruit thoroughly. Depending on the type, slice strawberries, kiwi, or bananas into thin pieces, and leave berries whole or halved as preferred. This ensures that every tart will have a visually appealing, fresh topping.
- Fill the Tarts with Yogurt: Spoon your desired Greek yogurt—vanilla or any preferred flavor—into each tart shell, filling it approximately three-quarters full. Smooth the top gently with a spoon to create an even layer that will hold the fruit toppings securely.
- Top with Fresh Fruit: Arrange your prepared fresh fruit on top of the yogurt in a visually pleasing pattern. Mix colors and shapes for maximum appeal. If desired, drizzle a small amount of honey, maple syrup, or agave nectar over the fruit to add a delicate touch of sweetness and shine.
- Serve or Store: These tarts are best enjoyed immediately to maintain the crisp texture of the shells. If you need to store them, keep the tart shells separate from the yogurt topping for up to 5–7 days in an airtight container in the refrigerator. Assemble just before serving to ensure they stay crisp and fresh.
- Enjoy Your Healthy Treat: Take a moment to appreciate the balance of textures and flavors: the nutty, slightly crunchy shell, creamy yogurt filling, and vibrant fresh fruit. Perfect for breakfast, an afternoon snack, or a guilt-free dessert, these no-bake tarts are as satisfying to make as they are to eat!
Notes
- Using creamy almond butter is essential for the right texture; if using homemade or natural almond butter, adjust with extra oat flour or honey as needed.
- Oat flour can be made at home by blending rolled oats until fine, ensuring a soft, pliable crust.
- Tart shells are best assembled just before serving to prevent them from becoming soggy.
- Fresh fruit toppings can be swapped seasonally—berries, kiwi, mango, or peaches all work beautifully.
- These tarts are naturally sweetened, making them a healthier alternative to traditional dessert tarts.
Chef’s Secrets For Perfect Tarts
The key to these no-bake fruit tarts is balancing texture and flavor.
Start with creamy almond butter, which binds the crust without making it overly sticky.
Allowing the oat mixture to rest for 5–10 minutes softens the oats, making shaping easier while keeping the shell firm.
For a visually striking tart, carefully slice fruit into uniform pieces and alternate colors when arranging on top.
Finally, handle the shells gently when pressing your thumb to create the hollow, as overly forceful shaping can cause cracks.
These small adjustments ensure each tart is visually appealing, structurally sound, and delicious.
Serving Suggestions To Impress Guests
These tarts shine as a versatile treat. Serve them chilled for a refreshing breakfast or mid-morning snack.
For brunch or dessert, pair them with a hot cup of tea or coffee to balance the natural sweetness of the fruit and honey.
For gatherings, arrange the tarts on a platter and vary the fruit colors to create an inviting display.
You can also sprinkle a touch of finely chopped nuts or a light dusting of cinnamon for extra flavor and texture.
These serving ideas elevate a simple tart into a standout presentation.
Storage Tips To Keep Fresh
The tart shells and yogurt filling require separate storage to maintain optimal texture.
Keep unfilled tart shells in an airtight container in the refrigerator for up to 5–7 days.
Once filled with yogurt and topped with fruit, enjoy them immediately for the best texture.
If you need to prepare in advance, assemble the tarts just before serving to prevent the crust from becoming soggy.
Leftover fruit can be stored separately in a small container in the refrigerator for 1–2 days.
Always cover yogurt and fruit tightly to maintain freshness and flavor.
Frequently Asked Questions
1. Can I use peanut butter instead of almond butter?
Yes, peanut butter can be substituted, but the flavor and sweetness will slightly differ.
Choose a creamy variety to maintain the right crust texture. Adjust oat flour or honey as needed if the mixture becomes too wet or dry.
2. How can I make these tarts vegan?
Replace honey with maple syrup or agave nectar and use plant-based yogurt instead of Greek yogurt.
The crust and fruit toppings remain the same, keeping the tarts deliciously creamy and naturally sweet.
3. Can I make the tart shells ahead of time?
Absolutely! Tart shells can be prepared and stored in an airtight container in the fridge for up to a week. Fill with yogurt and top with fruit just before serving to ensure they stay crisp.
4. What fruits work best for these tarts?
Berries, kiwi, banana, peaches, or mango all work beautifully.
Choose firm fruits that hold their shape well. Mixing colors and textures not only enhances flavor but also creates an appealing presentation.
5. How do I prevent the shells from getting soggy?
The main tip is to fill the shells only when ready to serve. Avoid leaving yogurt or juicy fruit on the shells for too long.
If storing, keep yogurt and fruit separate from the shells, assembling them just before serving.
