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strawberry yogurt breakfast tarts in a row
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Strawberry Yogurt Breakfast Tart

Strawberry Yogurt Breakfast Tarts are made with fresh strawberry jam, greek yogurt, and honey in an almond chia seed crust.
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
freeze time 3 hours
Servings 6 tarts
Calories 416kcal
Author Jenn

Ingredients

Crust

  • 1 cup (80 g) shredded coconut
  • 1 cup ( 160 g) sliced honey roasted almonds
  • ¼ cup chia seeds
  • 3 Tbsp honey

Filling

  • 4 Tbsp strawberry jam or preserves
  • 1 tsp vanilla extract
  • cup (115 g) honey
  • 2 cups ( 560 g) greek yogurt

Instructions

Crust

  • 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.

Filling

  • 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.

Nutrition

Calories: 416kcal