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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.
Prep Time 25 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 12 mini tarts

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:

  • 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.
Keyword blueberries, coconut, fruit, no bake, raspberries, tarts