Light and Healthy Strawberry Breakfast Tart

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Most strawberry tarts feature a floury, buttery crust with a mixture of cool whip, cream cheese, and a whole lot of sugar oozing underneath those beautiful bright red strawberries.

These strawberry tarts also taste quite heavenly…but are SO not helpful to this now 30-year old’s waistline!

So I went searching for a lighter alternative for a quick strawberry tart recipe with just as much flavor, without packing on extra inches.

With a bit of maple syrup for sweetness, hearty oats, and good-for-you Greek yogurt, you won’t feel guilty indulging in this recipe for breakfast, a light snack, or healthy dessert. It would also make a lovely presentation for a Mother’s Day or shower brunch!

How to Make a Lighter, Quick Strawberry Tart

Step 1: Preheat oven to 375 degrees. Coat an 8″ tart pan with cooking spray or butter. {Don’t have a tart pan? I recommend this one!}

Step 2: Place oats, sunflower seeds (optional), and coconut in a food processor and pulse until finely ground.

Step 3: Place butter, salt, and maple syrup in a small bowl and microwave in 15-sec increments until butter melts. Add to oat mixture and pulse until coarse crumbs form.

Step 4: Press oat and butter mixture into bottom and up the sides of the pan. Bake until golden brown and dry (about 12-15 min.). Let cool on a wire rack.

Step 5: Spread yogurt on top of the crust. Place strawberries on top. Serve immediately. Voila! A quick strawberry tart of your very own!

Strawberry Tart Recipe

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• Total Time: 25 minutes
• Yield: 8 servings 1x

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Description

Show off this season’s freshest strawberries with a tart that packs all the flavor—with a lot less sugar! Bonus: You can prepare the crust ahead of time, making this impressive dish easy enough to serve at Summer parties or a mid-morning brunch.

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Ingredients

Scale 1x2x3x

• 1 cup rolled oats
• 1 tbsp sunflower seeds (optional)
• 1/2 cup unsweetened, shredded coconut
• 3 tbsp salted butter
• 1/8 tsp salt
• 2 tbsp maple syrup
• 1 cup plain yogurt
• 1lb strawberries, hulled and quartered

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Instructions

1. Preheat oven to 375 degrees. Coat an 8″ tart pan with cooking spray or butter.
2. Place oats, seeds, and coconut in a food processor and pulse until finely ground.
3. Place butter, salt, and 2tbsp maple syrup in a small bowl and microwave in 15-sec increments until butter melts. Add to oat mixture and pulse until coarse crumbs form.
4. Press oat and butter mixture into bottom and up the sides of the pan. Bake until golden brown and dry (about 12-15 min.). Let cool on a wire rack.
5. Spread yogurt on top of the crust. Place strawberries on top. Serve immediately.

Notes

Hint: Instead of a full-sized tart pan, you can also use small ramekins to create individual serving sizes. (one recipe = four ramekins)

Freezer Cooking Tip: The crust freezes really well too, so double up and bake some extras to put in freezer tight bags. Pull out to thaw before bed and you can top it with yogurt and strawberries in the morning for a quick, but healthy breakfast!

• Prep Time: 10 minutes
• Cook Time: 15
• Category: Breakfast
• Cuisine: American

Keywords: strawberry tart, breakfast tart

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