The HEALTHIEST Fruit Tarts
Prep time
Cook time
Total time
This genius hack (not tooting my own horn or anything) will have you making tart/pie crusts like the pros in the shortest amount of time possible! Allergen friendly Fruit Tarts are uber healthy and even more delicious. They melt in your mouth and the simple ingredients will have you justifying stuffing your face with a few more! Enough said.
Recipe type: Dessert
Serves: 30
For the Crust
  • 2½ c flour
  • ½ c vegan shortening, cut into small pieces
  • ½ c coconut oil, scooped in small pieces
  • 1 tbsp sugar
  • ½ tsp sea salt
  • 3-4 tbsp icy water
For the Yogurt Filling
  • 1½ c unsweetened dairy free yogurt of choice
  • 5-6 tbsp icing sugar* (preferably organic) - I did 5.
Fruit of choice, sliced
Drizzle of honey OR jam wash
  1. Preheat oven to 450F.
  2. Have muffin pan ready. Set aside.
  3. In a large bowl, whisk together flour, sugar, and salt.
  4. Add shortening and coconut oil, and using a pastry blender, cut shortening and oil into flour until texture is coarse (like tiny granola clusters).
  5. Next, add 3 tablespoons of icy water and work it in the dough until dough comes together nicely. Squeeze a handful and see if the dough holds its shape nicely. If so, you're good. If it's still a bit crumbly, add the extra tablespoon of water. (I only needed 3 tbsp every time)
  6. Place dough on a lightly floured pastry board or clean work surface, and begin rolling the dough until you achieve about an ⅛" thickness. Using a 4" sized cookie cutter (or around that size), cut out as many circles as you can before re-flouring and re-rolling dough. Repeat this step until entire dough's used up. Avoid eating the dough's very tempting....
  7. Gently place circles into each cavity, pressing down just enough to even out the shape.
  8. Next, using a fork, prick a few holes into each tart cup.
  1. Place in the freezer for 10 minutes, then remove pan and place in preheated oven.
  2. Bake for 7-10 minutes max. Depending on the depth of flavor you prefer your crust to have.
  1. After placing cut circle pieces in muffin cavities, bake immediately for 7 minutes and up to a max of 10 minutes.
  2. Remove from oven and allow tart crusts to cool slightly in the pan for at least 5 minutes, then remove to a wire rack or plate to cool completely.
TO MAKE THE FILLING: in a bowl, add yogurt and icing sugar and whisk until completely whipped.
TO ASSEMBLE: when you're ready to serve tarts, place about a tablespoon worth of yogurt filling into each tart crust, top with sliced fruits, and either add a drizzle of honey, or the jam wash. Serve immediately.
* I used honey with the first batch of tarts before I decided to try and stick to the icing sugar. Although it tasted amazing with the honey, it left the yogurt quite runny. So biting into a tart became a messy, albeit delicious, treat.
It's up to you though if you'd prefer using honey. If so, mix 3 tablespoons {max 4tbsp} in with the yogurt. Fill the tart crusts and place in the fridge to help the yogurt slightly set, and decorate your tarts with fruit just before serving.
You can also try maple syrup, I haven't personally tried it but it might give better results than honey. If you do try it with the maple, let me know how it turns out.

Make sure your work surface is constantly {lightly} floured, as well as your dough, when rolling. This will prevent the rolling pin from sticking to the dough, and it will ensure a smooth transition of cut dough from your work surface to the muffin tin. It'll make your life easier and less messy :)

The magic bake time number for me is 7 to 8 minutes. You're looking for a light golden color.

You can freeze the tarts (not filled) and bring them out and allow to thaw/reach close to room temp before filing and enjoying.

Once tarts are filled and decorated, they're best served immediately but will definitely keep and last in the fridge in a lidded container for several days. However, the crust will weaken, and the color from the fruit might bleed a bit onto the edges of the crust, depending on the fruit. But still crazy delish!

Depending on the thickness of the tarts, this recipe will yield on average between 30-34.
Recipe by No Dairy No Cry at