Strawberry Yogurt Breakfast Tarts are made with fresh strawberry jam, greek yogurt, and honey in an almond chia seed crust. Individual yogurt tarts make for a refreshing and gluten free summer treat.
Now that summer is officially here I am craving ice cream and fruit tarts like crazy! When the high for the day is in the 90’s, I just want to sit in the shade and enjoy frozen fruit. So when my lovely neighbors brought over a fresh jar of strawberry jam, I decided to make yogurt tarts. All you need are seven wholesome ingredients to fill your mini tart pans.
*Strawberry jam can be substituted for any flavor jam or preserves*
Try these mini tart pans!
5 Reasons To Make Strawberry Yogurt Breakfast Tarts
- Healthy wholesome ingredients
- Simple to prepare
- No baking required
- Freeze in 4 hours or make the night before
- Refreshing gluten free and delicious!
Strawberry Yogurt Breakfast Tart
Strawberry Yogurt Breakfast Tarts are made with fresh strawberry jam, greek yogurt, and honey in an almond chia seed crust.
- 1 cup (80 g) shredded coconut
- 1 cup ( 160 g) sliced honey roasted almonds
- 1/4 cup chia seeds
- 3 Tbsp honey
- 4 Tbsp strawberry jam or preserves
- 1 tsp vanilla extract
- 1/3 cup (115 g) honey
- 2 cups ( 560 g) greek yogurt
In a food processor pulse coconut, chia , seeds, and almonds a few times to create a cornmeal textured powder.
Transfer to medium bowl and stir in honey.
Spoon crust mixture evenly amongst tart pans.
Press into pans with finger tips, making sure to fill the sides and create a packed layer across the base.
Place in the freezer for 30 minutes to firm.
Whisk together greek yogurt, honey, vanilla, and 2 Tbsp of strawberry jam.
Spoon filling into each tart crust.
Take remaining 2 Tbsp of strawberry jam and dollop small amounts across filling.
With a skewer stir the jam into the yogurt filling to create a swirl pattern.
Place tarts back in the freezer to set for a minimum of 4 hours before serving.