Vegan Berry Yogurt Tarts

These Vegan Berry Yogurt Tarts are a cute, light summer dessert made with a crisp crust, vegan yogurt, and fresh berries. So easy, so good!

If you’re craving something sweet, fresh, and totally fuss-free, these Vegan Berry Yogurt Tarts are exactly what your day needs.

With a buttery, flaky crust, creamy dairy-free yogurt filling, and a crown of juicy seasonal berries, they are as pretty as they are delicious.

This recipe is great for so many reasons: it’s simple to make, looks stunning on the table, and is completely plant-based, so everyone can enjoy it.

Whether you’re hosting a brunch, need a dessert for a summer gathering, or just want to treat yourself to something beautiful, these tarts are a no-brainer.

No fancy equipment needed, and they store well, too (if you manage not to eat them all at once).

Save this recipe for your next brunch!

Vegan Berry Yogurt Tarts Ingredients

Here’s a short list of ingredients used in this recipe.

For the crust, you will need:

• All-purpose flour: works best for a crisp yet delicate tart shell.
• Powdered sugar: adds a touch of sweetness and helps keep the crust soft and smooth in texture compared to granulated sugar.
• Salt
• Vegan butter: Cold vegan butter is key for a flaky texture. Cube it before mixing to make it easier to blend into the flour without overworking the dough.
• Cold water: This brings the dough together. Add just enough to help it hold without becoming sticky. Too much can make the crust tough.

For the filling and topping, you will need:

• Thick vegan yogurt: Use a creamy, thick yogurt like coconut yogurt or vegan Greek-style yogurt for a rich, tangy filling that holds its shape.
• Maple syrup or agave nectar
• Fresh mixed berries: A vibrant mix of strawberries, blueberries, raspberries, and blackberries adds color, flavor, and a burst of freshness. Use whatever is in season or your favorite combo!

How to make Vegan Berry Yogurt Tarts

Making this recipe consists of 3 steps:

1. Make the dough & chill it
2. Shape the tarts & bake
3. Fill and top with berries!

That’s it! Super easy if you follow these simple instructions. So let’s get started!

Make the crust dough

In a large mixing bowl, whisk together the flour, powdered sugar, and salt. This evenly distributes the dry ingredients and ensures the sugar doesn’t clump.

Add the cold, cubed vegan butter. Using a pastry cutter, fork, or your fingertips, rub the butter into the flour until the mixture looks like coarse breadcrumbs. Be quick to avoid melting the butter with your hands. Visible butter bits = flakier crust!

Drizzle in 2–3 tablespoons of cold water, one tablespoon at a time, mixing gently with a fork or your hands. Stop as soon as the dough holds together when pinched. It should be a bit crumbly but cohesive. Overmixing can make the crust tough.

PRO TIP: Use this crust dough recipe to make a full-sized tart as well!

Chill the dough

Shape the dough into a disc, wrap it tightly in plastic wrap or parchment paper, and chill in the fridge for at least 30 minutes. This helps firm up the fat, making the dough easier to roll and preventing shrinkage during baking.

You can also make the dough ahead, as it will keep in the fridge for up to 2 days!

Shape the tarts

Preheat the oven to 175°C / 350°F.

Divide the chilled dough into 6 equal portions for tartlets.

Lightly flour your surface and roll each portion into a circle that fits your tartlet pans. Press the dough gently into the pans, making sure it fills the corners. Trim excess with a sharp knife or by rolling over the edges with a rolling pin.

With a fork, poke a few holes into the bottom of the tart to help release extra air while baking.

Blind bake the crust

Line each tart shell with parchment paper and fill with pie weights, dried beans, or rice to prevent puffing.

Bake for 12–15 minutes, then remove the weights and parchment and bake for another 10–15 minutes, or until light golden brown. Keep an eye on the crust in the final minutes to avoid overbaking. Rotate the pans halfway through for even browning.

Cool completely

Let the tart shells cool fully on a wire rack before adding any filling. This keeps the crust crisp.

Once your shells are baked and cooled, you can also store them in an airtight container for a few days and fill them just before serving to keep the crust crisp.

Fill and top

Spoon a generous amount of thick vegan yogurt into each tart shell, smoothing the tops. Arrange fresh berries however you like.

Drizzle with a little maple syrup or agave nectar for extra shine and sweetness. Optionally, dust with powdered sugar for a pretty finish.

Chill before serving

Refrigerate the assembled tartlets for at least 20 minutes before serving. This allows the filling to firm up slightly and helps the flavors meld beautifully.

Serving ideas

Serve the tartlets on a pretty platter dusted with powdered sugar and garnished with fresh mint leaves. Perfect for brunch, tea time, or a casual dessert.

Making a brunch platter? Pair the tarts with:

• Mini pancakes or waffles
• A bowl of granola and more yogurt
• Fresh fruit skewers
• Coffee or matcha lattes

If you plan on taking the tarts on a picnic, pack them in a chilled container and serve as a refreshing treat outdoors.

Storage tips

Here are some storage tips to keep your vegan berry yogurt tarts fresh and delicious:

Short-term storage (up to 2 days)

• Store the fully assembled tarts in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly over time from the yogurt and berries, so they’re best enjoyed within the first 24 hours.

Tip: Place a piece of parchment paper between layers if stacking, to prevent sticking or smudging.

Make-ahead tips

• You can bake the tartlet shells in advance and store them in an airtight container at room temperature for 2–3 days, or in the freezer for up to 1 month. Make sure they are fully cooled before storing.
• Keep the yogurt filling refrigerated in a separate container for up to 3 days. Assemble the tarts just before serving for the best texture.

Freezing

• Freeze the baked tart shells only, well wrapped in plastic and stored in a freezer-safe bag or container.
• Avoid freezing the assembled tarts, as the yogurt and berries don’t freeze and thaw well (they can become watery or grainy).

 

More similar recipes:

Vegan Peach Pie Chia Pudding

Homemade Apple Hand Pies

No-Bake Vegan Blueberry Pie

This recipe is sponsored by Hofer Austria. | Naročnik oglasa: Hofer KG