Fruit Tarts

Serves | 8 mini tarts

Crust:

• 4 c crushed Simple Mills honey cinnamon sweet thins (or graham crackers of choice)

• ¼ c honey or maple syrup

• 5 tbsp butter or ghee, melted

Filling:

• 1 c plain yogurt

• 1 (8 oz) block cream cheese, softneed

• Splash of vanilla extract

• ¼ c honey or maple syrup

Topping:

• Fruit of choice

• Optional lime zest + drizzle of honey

Directions:

1. Preheat oven to 350°F and lightly grease 8 mini tart pans.

2. In a bowl (or food processor), mix together all crust ingredients until well combined. Add about ¼ c of the crust mixture to each tart pan. Lightly grease your hands if needed, then firmly press the mixture into the pans to form the crust.

3. Bake for 10 minutes, or until lightly golden. Remove from the oven and allow to cool completely.

4. In a stand mixer or with a hand mixer, beat the softened cream cheese until smooth. Add the yogurt, vanilla extract, and honey or maple syrup, and continue mixing until fully smooth and creamy.

5. Spoon the filling into the cooled crusts, or transfer to a piping bag and pipe for a cleaner look.

6. Top with fresh fruit and optional lime zest and a drizzle of honey. Chill before serving or enjoy immediately.

Notes: For easiest prep, pulse the crackers in a food processor, then add the remaining crust ingredients directly and mix until combined. You can substitute honey cinnamon crackers with chocolate brownie crackers for a richer, chocolate-style tart. For an extra protein boost, whisk protein powder directly into the filling until smooth.

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.