Berry Coconut Tarts with Yogurt
These no bake mini coconut tarts are made with a honey graham cracker crust and Greek yogurt tart filling, then topped with fresh berries and toasted coconut! They're easy, lightly sweet, and perfect for summer.
Ingredients
For the tart crust:
- 10 full sheets graham crackers
- 4 Tbsp unsalted butter, melted
- 1 Tbsp honey
For the tart filling:
- 1 cup plain Greek yogurt
- ½ cup shredded coconut (unsweetened)
- 3 Tbsp honey
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
For topping:
- ⅓ cup shredded coconut, toasted* (optional)
- mixed berries
Instructions
- Make the tart crust: Place graham crackers in a food processor. Process into small crumbs. Add honey, melted butter, and a pinch of salt and process again until combined.
- Line a muffin tin with cupcake liners. Add 2 heaping tablespoons of crust mixture in each liner. Press down with the tablespoon to compact the crust, making sure the centers slope down and the sides rise up a bit, like a shallow bowl. (Be sure to compress the sides as well.)
- Cover the muffin tin with plastic wrap and place in the freezer for at least 15 minutes to set.
- Meanwhile, combine the tart filling ingredients in a medium bowl and mix with a spoon. Once the crusts are set, spoon or pipe an equal amount of filling into each crust. Smooth out on top with a spoon.
- Top with fresh berries and toasted coconut, and serve! (If not serving right away, store in the refrigerator and wait to add the toppings.)
Notes
*To toast coconut in the oven, spread it out in an even layer on a sheet pan lined with parchment paper. Bake at 325 degrees Fahrenheit for 3-5 minutes, until it turns golden. Watch it carefully, because it can burn quickly!
Note: If you want a sweeter tart filling, use 1/4 cup honey.
Storage Tips: These are best enjoyed the same day they're made, but you can store them in an airtight container in the refrigerator for 2-3 days. Add the toppings just before you're ready to serve.