This tart is truly a dessert you can have for breakfast! An easy press-in oatmeal cookie crust is filled with whipped yogurt and bright, sweet California Strawberries for a treat that everyone is sure to love. In addition to the endless reasons we love California, our west coast friends also happen to churn out some of our favorite produce, including the gorgeous strawberries we used in this recipe. They’re perfectly ripe and packed with vitamin C for a wonderful freshness in this tart. The best part of this recipe is how quickly it comes together, thus offering the perfect addition to your Mother’s Day menu. You can even get kids involved to arrange the strawberries on top!
For the Crust:
- 1/ 2 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 1/ 2 cup all-purpose flour
- 1/ 2 cup old-fashioned rolled oats
- 1/ 2 teaspoon kosher salt
- 1/ 2 teaspoon cinnamon
For the Whipped Yogurt:
- 8 ounces cream cheese, room temperature
- 1/ 2 cup Greek yogurt, full-fat
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1/ 4 teaspoon kosher salt
- 2 cups California Strawberries, hulled and thinly sliced
- Honey, for garnish
- Mint leaves, for garnish
Make the crust: Preheat the oven to 350°F.
In a medium bowl, stir together the sugar and butter until light and fluffy. Add the flour, oats, salt, and cinnamon. Stir until a smooth dough forms. Press into a 9-inch tart pan covering the bottom and mostly up the sides, then chill for 30 minutes.
Bake for 15-20 minutes, then let cool completely.
Make the whipped yogurt: In a large bowl, whip together the cream cheese, yogurt, honey, vanilla, and salt until smooth. Pour into the cooled crust.
For topping: Arrange the sliced strawberries over the whipped yogurt in concentric circles. Drizzle honey over the strawberries, then garnish with mint leaves. Slice and serve.