About this recipe
This breakfast tart has a baked oat-and-almond crust and a cool, soft yogurt filling sweetened with honey. Fresh strawberry slices go on after chilling, so the fruit stays fresh rather than baking into the crust.
Use a 9-inch tart pan and plan ahead for cooling and chilling. The filling contains no gelatin or baked egg custard; serve it as a soft tart with a wide spatula rather than expecting a rigid pastry-shop wedge.
Recipe
Honey Yogurt Breakfast Tart Recipe
A baked oat-and-almond crust with a soft honey-yogurt filling and fresh strawberries. Eight portions; cooling and one hour of chilling are included.
10Ingredients
Yield: 8 servings
- 150 g old-fashioned rolled oats
- 60 g raw whole almonds
- 4 tablespoons unsalted butter, melted and cooled
- 2 tablespoons clover honey, for the crust
- 1 large egg, for the crust
- 1/4 teaspoon table salt
- 500 g thick plain whole-milk Greek yogurt
- 2 tablespoons clover honey, for the filling
- 1 teaspoon vanilla extract
- 200 g strawberries, hulled and sliced
Ingredient amounts scale; instructions show the original batch. Cooking times and pan sizes may need adjustment. Season to taste. Honey grams use US measures at 20°C and 17.5% moisture, a density estimate; weigh your honey for precision.
Instructions
- 1Heat the oven and grind the crustHeat the oven to 350°F (175°C). Line the base of a 9-inch tart pan with parchment. Pulse oats and almonds in a food processor to a coarse meal, stopping before the almonds turn into a paste.
- 2Bind and pressWhisk cooled melted butter, crust honey, egg and salt. Mix with the oat-almond meal. Press evenly over the pan base and about 1 inch up the sides. A flat-bottomed cup helps level the crust without compacting one spot excessively.
- 3BakeBake 18–20 minutes until the crust is golden and set with no wet egg mixture. Continue briefly if the center still looks raw.
- 4Cool fullyCool in the pan on a rack for at least 45 minutes. Do not add the cold yogurt to a hot crust.
- 5Fill and chillStir Greek yogurt, filling honey and vanilla just until combined. Spread into the cooled crust. Cover without touching the surface and refrigerate at least 1 hour. The yogurt remains a soft filling rather than setting like a custard.
- 6Top and portionHull and slice the measured strawberries, then arrange on the chilled filling. Divide into 8 portions, using a wide spatula or serving from the pan if the crust is delicate. Serve cold.
Estimated nutrition per serving
276.39 calories · 14.52 g fat · 27.49 g carbohydrate · 10.74 g protein · 106.2 mg sodium
Serving: 1 of 8 equal tart portions with strawberries; input estimate
Calculated from ingredient weights and USDA FoodData Central: 173904, 170567, 173430, 169640, 171287, 173468, 171304, 173471, 167762. Estimates use ingredient input weights; actual portions, brands and cooking losses vary. Omitted nutrient values are unavailable, not zero.
A coarse oat-and-almond crust
Pulse the rolled oats and almonds together until the mixture resembles coarse meal. Large unbroken almonds make pressing and cutting harder; processing all the way to nut butter produces a different mixture.
The egg binds the crust during baking, with melted butter and honey helping the meal hold together. Press a reasonably even layer so the center and sides bake at similar rates. Keep the filling ingredients separate until the crust is cool.
Get the Honey Buyer's Cheat Sheet (free PDF)
16 varieties on one page — color, flavor, best use and what a fair price looks like — from the 304 honeys we track.
Keep the yogurt thick
Use plain whole-milk Greek yogurt with a thick consistency. This base does not strain yogurt after weighing, so there is no unmeasured discarded whey in the input calculation. Stir off any surface liquid into the measured product before using it.
Thin yogurt gives a looser filling. If you choose to strain another product, weigh the final thick yogurt separately and recognize that it is a different ingredient and method from this base.
Chill, then add the fruit
Chilling cools the filling and makes serving easier, but it does not turn honey yogurt into a firm gel. Use a wide serving tool and leave the tart in its pan if lifting it would break the crust.
Pat the sliced strawberries dry before arranging them. Add them near serving time so released juice does not sit on the crust for hours. The base includes 200 g prepared fruit, divided across eight portions.
Flavor variations
The measured strawberry tart is the base. Try another topping as a distinct variation and keep the crust and filling amounts clear.
- Blueberry — Replace strawberries with blueberries, using their own weighed amount and composition.
- Citrus — Add measured lemon zest to the yogurt for a different filling.
- Cinnamon crust — Add a small pinch of cinnamon to the oat mixture for a warm-spice variation.
Covered and refrigerated
Keep the tart covered and refrigerated, bringing out only the portions you plan to serve. Use within 3 days for a short preparation routine, considering the yogurt’s use-by date, and follow USDA leftover guidance for prompt chilling.
For make-ahead work, bake and cool the crust separately, then fill and chill it before serving. A filled tart softens during storage; freezing and thawing can change the yogurt texture.
Choosing honey for this dish
Clover lets the yogurt tang and strawberries lead. Acacia is a mild alternative, while orange blossom brings more citrus aroma to the filling. None of these flavor suggestions changes the measured honey amount.
The flavor scale runs from 1 (mild) to 5 (bold). These are editorial pairing suggestions, not laboratory measurements.
1 = mild, 5 = bold. Editorial pairing guidance, not laboratory measurements; jars vary.
- Clover
- Yogurt and strawberry
- Acacia
- A mild creamy filling
- Orange blossom
- A citrus-floral tart
Nutrition basis
The card divides the measured ingredient inputs into 8 portions.
The estimate uses USDA ingredient inputs, not a laboratory analysis of the finished dish. No cooking-loss, discarded-food or retention factor has been invented. Portions, brands and additions change the result.
