No-Bake Breakfast Fruit Tarts

These mini no-bake breakfast fruit tarts are the perfect summer meal! Light and refreshing, this raw fruit tart recipe features a nutty, chocolatey crust, a creamy yogurt filling, and perfectly ripe, fresh, colorful fruit.

Made with less than 10 whole food, plant based ingredients, these healthy fruit tarts are vegan, gluten-free, refined-sugar free, and dairy-free. Even better, these vegan tarts are quick and easy to make, so they're totally kid-friendly, too!

I labeled this recipe as breakfast tarts, but you could enjoy these as a snack or as a healthy, naturally sweetened dessert!

Key Ingredients

This raw vegan fruit tart has less than 10 simple ingredients and takes less than 30 minutes to make!

No-Bake Crust: The tart crust is made with raw walnuts, raw almonds, pitted dates, maple syrup, cacao nibs, and a pinch of salt and cinnamon. It's totally up to you how smooth or chunky you want your dough!

Yogurt Filling: Instead of a custard filling, we're opting for yogurt for these breakfast tarts. You can use any vegan yogurt you like. I used Kite Hill's plant-based vanilla greek yogurt.

Fresh Fruit: as our topping! You can use any fruit you prefer. I chose blueberries, strawberries, blackberries, and raspberries. Kiwi would also be great with this, too!

How to Make these No-Bake Breakfast Fruit Tarts

1. Add walnuts, almonds, dates, maple syrup, cacao nibs, salt, and cinnamon to a food processor and pulse for about 1 minute and 30 seconds or more. This will give you a textured mixture with a nice bite to it. If you'd like your crust to be smooth and have nearly no chunks of any of the ingredients, pulse it for longer. If the food processor is getting stuck after a few seconds, add 1 tablespoon of maple syrup at a time until it gets going again. The dough should be sticky, yet moldable when you touch it.
2. Either keeping the dough in the food processor and removing it from it's stand, or transferring the dough to a bowl, chill in the fridge for 10 minutes.
3. Line each tart pan with plastic wrap, ensuring excess is hanging over so you can easily pull out the tarts. Divide the chilled dough between 8 mini tart pans. Press the mixture evenly into the pan and up the sides. Smooth and press down the center of the dough using your fingers or the bottom of a ¼ cup measuring cup in order to create the bowl-like shape of the tart.
4. Place the tarts on a baking sheet and chill them in the freezer for 5-10 minutes while you get your fruit and yogurt ready.
5. Remove the tarts from the freezer and spoon 1-2 tablespoons of yogurt into each tart. Garnish with fresh berries, remove from the molds, and serve immediately. Enjoy!

Recipe Variations

I love this recipe as is, but you can easily change it up if needed. Here are some great options that will work well:

• Make this recipe nut free by replacing the walnuts & almonds with sunflower & flax seeds in the crust.
• Replace maple syrup with agave, creamy peanut butter, or melted and cooled coconut oil. Whatever it is, just make sure it's nice and sticky so the base stays together!
• Make a custard filling instead of using yogurt. You can make a vegan custard for these fruit tarts by combining cashews, dates or maple syrup, vanilla, and coconut milk in a blender!
• Use pastry dough instead and bake these tarts! The dough used in my vegan strawberry pop tart recipe would work well.
• Instead of making mini tarts, make this one large tart by using one 9.5-inch tart pan and cutting it into slices!

Quick Tips

• Chill the dough for the crust for 10-20 minutes before putting it into the molds. This will help stiffen it and make it easier to work with.
• Make sure you're using mini tart pans that have a removable bottom. This will make it easier to de-mold the tarts.
• Line the tart pans with plastic wrap before you put the crust dough in the pans. Because we're not baking the tarts and our dough is sticky, it's a bit harder to cleanly remove them in one piece. Laying down the plastic wrap will greatly help that. Make sure you have excess plastic wrap hanging over the tart pan in order to be able to pull it up and out.
• Don't overfill the tarts with yogurt otherwise, it'll spill over when you place your fruit on top.
• Press down the center of dough either with your hands or by tapping the bottom of a measuring cup for a smooth, indented base that will act as a bowl to hold the yogurt and fruit. I only suggest that you should tap the measuring cup rather than pressing it down because I found that the dough will stick and get pulled apart otherwise.

FAQ

If you make this recipe, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment and review below. I hope you love this dish as much as we do!

📖 Recipe

5 from 2 votes

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No-Bake Breakfast Fruit Tarts

Lauren Casolaro

These mini no-bake breakfast fruit tarts are the perfect summer meal! Light and refreshing, this raw fruit tart recipe features a nutty, chocolatey crust, a creamy yogurt filling, & perfectly ripe, fresh, colorful fruit. 

Prep Time 10 minutes mins

Chill Time 15 minutes mins

Total Time 25 minutes mins

Category: Breakfast

Cuisine: American

Servings: 8 Mini Tarts

Equipment

• Food Processor
• Mini Tart Pans

Ingredients

 

1x2x3x

• ▢ 1 cup (115 g) raw walnuts
• ▢ 1 cup (145 g) raw almonds
• ▢ 1 cup (175 g) pitted dates
• ▢ 5-6 tablespoons (75-90 g) maple syrup or agave
• ▢ 2 tablespoons (20 g) cacao nibs cacao powder
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon cinnamon
• ▢ 1 cup (180 g) vegan yogurt
• ▢ ½ cup mixed berries

Cook ModePrevent your screen from going dark

Instructions

• Add walnuts, almonds, dates, maple syrup, cacao nibs, salt, and cinnamon to a food processor and pulse for about 1 minute and 30 seconds or more. The dough should be sticky yet moldable when you squeeze it.
  1 cup raw walnuts, 1 cup raw almonds, 1 cup pitted dates, 5-6 tablespoons maple syrup, 2 tablespoons cacao nibs, ¼ teaspoon salt, ½ teaspoon cinnamon
• Either keeping the dough in the food processor and removing it from it's stand, or transferring the dough to a bowl, chill in the fridge for 10 minutes.
• Line each tart pan with plastic wrap, ensuring excess is hanging over so you can easily pull out the tarts. Divide the chilled dough between 8 mini tart pans.
• Press the mixture evenly into the pan and up the sides. Smooth and press down the center of the dough using your fingers or the bottom of a ¼ cup measuring cup in order to create the bowl-like shape of the tart.
• Place the tarts on a baking sheet and chill them in the freezer for 5-10 minutes while you get your fruit and yogurt ready.
• Remove the tarts from the freezer and spoon 1-2 tablespoons of yogurt into each tart. Garnish with fresh berries, and a light drizzle of maple syrup. Remove from the molds and serve immediately. Enjoy!
  1 cup vegan yogurt, ½ cup mixed berries

Notes

If you'd like your crust to be smooth and have nearly no chunks of any of the ingredients, pulse it for longer.

If the food processor is getting stuck after a few seconds, add 1 tablespoon of maple syrup at a time until it gets going again.

Nutritional values are estimates only. See our full nutrition disclosure here.

Nutrition Facts

Serving: 1Tart | Calories: 287kcal | Carbohydrates: 32.5g | Protein: 7.5g | Fat: 14.7g | Saturated Fat: 1.7g | Sodium: 90mg | Fiber: 6.3g | Sugar: 22g

Keywords: fruit & yogurt breakfast tart,fruit tart,mini vegan tarts,no bake breakfast tart,no bake fruit tart,no bake tart,raw fruit tart,vegan breakfast fruit tart,vegan breakfast tart,vegan fruit tart

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