These easy tartlets start with a graham cracker crust and end with yogurt, honey, and fresh fruit! An easy dessert you won’t feel guilty about eating!
Remember that one Friends episode where Jon Lovitz repeats the word “tarlets” over and over again? If you do, you’re probably laughing, and if you don’t, well, my opening line probably has no meaning, but humor me.
Regardless of the reference, we’re eating fruit tarts because I just got these adorable little tart pans and I love fruit tarts.
It’s a win/win.
This is my spin on fruit tarts because it’s tasty and ridiculously simple. Custard is nice, but custard takes a long time and sometimes you want something that looks fancy but is a snap, crackle, and pop to make.
You start with some grahams, butter, and cinnamon. Now traditional tarts have a flour based crust, but I really like graham cracker crusts. You can make it however you want, but I will suggest–practically demand–that you try the graham crust because there’s something fantastic about grahams, butter, and cinnamon.
- 2 Tbsp melted butter
- 1/8 tsp cinnamon
- 1/2 cup crushed graham crackers
- Preheat oven to 350 degrees. Mix the above three ingredients and once entirely incorporated split the crust between two tart pans. Bake it for ten minutes.
- Once the crust has cooled, fill the bottom with whatever yogurt you have on hand (I used peach and vanilla). Slice whatever fruit you have on hand and place it on top of the yogurt. Lastly, take a little bit of honey and brush the tops of the fruit. The honey makes it shine a bit and also prevents the fruit from drying out.