Patriotic Mini Breakfast Tarts

Better-For-You Mini Fruit Tarts

Summer produce and berry season are truly at the top of the list of my favorite things. So, naturally, I look forward to the 4th of July every year and the chance to make some of my favorite healthy 4th of July recipes, like my kale beef burgers, barbecue ranch pasta salad, and strawberry lime mocktail margarita!

And when it comes to breakfast (or a snack), this mini fruit tart recipe is always on the menu, too! I make these cute little tarts every single year on the 4th, memorial day, and honestly just throughout the summer. They’re the perfect addition to any spread or just a fun treat to have on hand throughout the day. Plus, they’re super easy to make and fun to do with the kids! My littles love getting to mix the dough and add their own toppings. 

Why You’ll Love This Recipe 

• Nutritious – The tart shells are naturally sweetened, gluten-free, dairy-free, and full of healthy fats thanks to the almond flour, oat flour, and chia seeds. The toppings are all healthy, too, adding nutrients, fiber, and a little protein, but the tarts are so tasty no one ever guesses they’re healthy! 
• Quick + Easy – The tart shells come together and bake in just over 30 minutes. Then, all you have to do is add the toppings. 
• Great for Parties – As written, the recipe makes 10-11 single-serving tarts and can easily be doubled, tripled, or even quadrupled for a crowd. 
• Customizable – Swap the fruit, use your favorite yogurt, or add fun toppings like chocolate chips, nuts, or a drizzle of caramel. There’s really no right or wrong when it comes to the toppings! 

RELATED: Vegan Berry Lemon Curd Tart

Ingredients

Tartlets

• Coconut Oil – This adds moisture and holds the crust together without the need for butter. 
• Flour – I use a combination of almond flour, oat flour, and tapioca flour to create a lightly sweet, slightly nutty crust that holds up well to the toppings. 
• Chia Seeds – These act as a binder, helping hold the crust together while also adding extra healthy fats and fiber. 
• Salt – Just a pinch enhances the rest of the ingredients. 
• Maple Syrup – This sweetens the crust and creates a sticky consistency so the tartlets hold their shape. 
• Vanilla – Pure vanilla extract adds depth and enhances the sweetness.
• Very Cold Water – This combines the ingredients and keeps the coconut oil cold, which prevents it from melting and causing the tartlets to become tough or rubbery. 

Toppings

• Greek Yogurt – I use vanilla Greek yogurt for a sweeter taste, but plain yogurt or your favorite flavor will work. 
• Shredded Coconut – This adds texture and creates the white “star” part of the American flag design. I prefer unsweetened coconut, but sweetened shredded coconut is totally fine. 
• Fresh Berries – Blueberries and strawberries create the red and blue sections of the American flag. 
• Honey – The perfect finishing touch, a drizzle of honey adds a little extra sweetness. I don’t recommend swapping maple syrup because it tends to be too runny and slides off!

How to Make Mini Fruit Tarts

These mini tarts with fruit are honestly so fun to make, and the oven does most of the work! All you need is a muffin tin, paper liners, a large microwave-safe bowl, a cookie scoop, and a wire rack. The only hard part is waiting for the shells to bake. Here’s how to make patriotic Mini Fruit Tarts: 

1. Prepare the tart base – Mix the dry tart ingredients and cold water in a bowl. Then, slowly add melted coconut oil. I like to use my hands to combine the ingredients and create a smooth dough! 
2. Portion the dough – Use a cookie scoop to create equal-sized portions of dough. I get about 10-11. Then, roll each portion into a ball, and place them in a muffin tin lined with paper liners. 
3. Shape the tart – Press the dough into a very thin layer, allowing it to come up the sides of the pan. This helps hold the toppings! 
4. Bake – Transfer the muffin tin to a preheated oven, and bake just until the edges begin to brown. Then, let the tarts cool slightly, and transfer them to a wire rack to cool completely. This prevents them from becoming soggy. 
5. Add toppings – Once cool, fill each tart shell with yogurt. Then, add shredded coconut, and arrange blueberries and strawberries on top to create an American flag design. Or, just sprinkle them however you want. Add a drizzle of honey, and enjoy! 

Tips

• Let the tart shells cool completely. Adding the yogurt while the shells are still warm can cause the filling to become runny and the crust to soften.
• Press the dough evenly. Take your time pressing the dough into each muffin cup, making sure the bottom and sides are an even thickness so the tartlets bake evenly.
• Use muffin liners. This makes removing the tart shells much easier and helps prevent sticking, which can cause the shells to fall apart. 
• Fill just before serving. The tart shells stay the crispest when they’re filled with yogurt right before serving. The longer they sit, the more likely they are to become a little soggy. 

You’ll Also Love: Frozen Yogurt Granola Cups

Variations

Make them dairy-free. Swap the Greek yogurt for your favorite dairy-free yogurt alternative.

Try different fruits. Use raspberries, blackberries, peaches, kiwi, mango, or any fresh fruit you have on hand.

Add a chocolate drizzle. Melt a little dark chocolate and drizzle it over the finished tartlets. Or, add a sprinkle of chocolate chips. 

Use a flavored yogurt. Vanilla works great, but strawberry, coconut, or honey-flavored yogurt can add even more flavor.

Add crunch. Sprinkle chopped almonds, pecans, walnuts, or healthy homemade granola over the top before serving.

Make them extra sweet. Add a drizzle of caramel or a spoonful of fruit preserves or triple berry chia seed jam for extra flavor and a sweeter taste. 

Turn them into mini cheesecake tarts. Mix a little cream cheese into the yogurt filling for a tangier cheesecake-like flavor.

Swap the yogurt. Use whipped cream or Cool Whip in place of yogurt for a fluffier texture and slightly different flavor. And a perfect 4th of July dessert!

How to Store

Once assembled, these mini fruit tarts are best enjoyed right away while the crust is still crisp. However, if needed, you can store leftovers in an airtight container in the fridge for up to 2 days. Just keep in mind that they’ll soften as they sit. 

For the best results, store the baked tart shells, yogurt, and toppings separately. The tart shells will keep in an airtight container in the fridge for up to 1 week. Or, you can freeze them for up to 3 months! 

When you’re ready to eat, thaw frozen shells at room temperature. Then, add your toppings right before serving. 

Healthier Desserts To Try

• Strawberry Chocolate Yogurt Bites
• Frozen Banana Snickers
• Rice Cake Treat Recipes (4 Ways) 
• Strawberry Chia Seed Popsicles
• Almond Joy Chocolate Covered Dates
• Date Snickers (Peanut Butter Yogurt Dates) 

Perfect 4th of July Desserts

• Lemon Sweet Tea Popsicles
• Healthy S’mores Banana Bites
• Vegan Strawberry Shortcake
• Peaches and Cream Popsicles
• Healthy Buster Bars
• Strawberry Lemonade Cupcakes