Strawberry Tarts

One of the first fruits to arrive in spring, fresh locally grown strawberries are unbeatable! These simple tasty tarts really let the berries shine and it’s fun for children to get involved in making the crust and filling and decorating their tart. These little crusts can also get filled with nut butter and banana or other fresh fruit combinations! 

12 child-size portions
Preparation Time
30 minutes
Cooking Time
Common Allergens
wheat, milk
Equipment List
Small bowl or measuring cup
Stand mixer or large bowl
Muffin tin
Measuring spoons
Paring knife
2 Tbsp
chia seeds
½ cup
1 cup
wholewheat flour 
½ tsp
1 Tbsp
3 Tbsp
olive oil
2 Tbsp
½ cup
yogurt (if using plain, may need to sweeten slightly with maple syrup)
strawberries, sliced thinly**


1. Combine chia seeds and water and set aside for 15 minutes, stirring occasionally until water is absorbed by the seeds and a gelatinous
mixture has formed. This can be done up to 1 or 2 days in advance and kept in the refrigerator.
2. Preheat oven to 400F. Place chia seed mixture, flour, salt, milk and oil in a stand mixer or large bowl and combine, being careful not to overmix. Form the dough into a disc then roll out on parchment. Cut out 3-inch circles from the dough using a glass, jar or knife. Press the circles gently into greased muffin tin cups, pushing them slightly up the sides. Bake in oven for 15 minutes then allow to cool.
3. Pop the tarts out of the tins and fill with a dollop of yogurt and sliced strawberries (it’s fun for children to fill their own!).

**large berries can be higher risk for choking in those 4 and under; slicing them thinly lengthwise can minimize risk

Source: Nicole Fetterly, RD

Strawberry tarts
Strawberry Tarts