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.
0 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 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.
2 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.
5 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 1/4 cup measuring cup in order to create the bowl-like shape of the tart.
3 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.
4 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!
