There’s something sacred about the first bite of cold fruit on a hot day — especially when that fruit is dressed like dessert.
These watermelon yogurt tartlets are the kind of thing you make when you’re too sun-drunk to turn on the oven, but still want to feel like a domestic goddess with chilled wrists and sticky fingers. They’re essentially fruit pizzas pretending to be elegant. Thick watermelon slices become edible plates, each topped with tangy yogurt, jewel-toned fruit, and whatever whimsy you feel like tossing on top — mint ribbons for you, sprinkles for the small gremlins you’re raising.
They’re breezy to assemble, impossible to mess up, and somehow… kind of show-stopping.
Why You’ll Love This Recipe
- No oven, no fuss — just a knife, a spoon, and a cutting board.
- Works as a snack, appetizer, or dessert (or all three, we don’t judge).
- Great for kids and aesthetically inclined adults.
- Naturally gluten-free and easily dairy-free with the right yogurt.
Ingredients
- 1 small seedless watermelon
- 1 cup full-fat Greek yogurt or skyr (plain or vanilla)
- ½ cup sliced strawberries
- ½ cup blueberries
- ½ kiwi, peeled and thinly sliced
- 1 tablespoon honey or agave syrup (optional)
- Pinch of flaky salt (optional)
- Optional: 4–5 mint leaves, finely chiffonaded
- Optional: colorful sprinkles or crushed freeze-dried fruit for topping
Instructions
- Slice the watermelon crosswise into 1-inch thick rounds. Pat dry with paper towels.
- Cut each round into wedges — think pizza slice energy.
- Spread a layer of yogurt on each wedge like you’re icing tiny summer cakes.
- Top with berries, kiwi, or whatever fruit feels joyful.
- Drizzle with honey or agave if you’d like a sweeter finish.
- Add a pinch of flaky salt to enhance flavor (seriously, don’t skip it).
- Garnish with mint or sprinkles — or both, if you’re living recklessly.
- Serve immediately or refrigerate for up to an hour before serving.
Tips & Variations
- Dairy-free? Use a coconut or almond milk yogurt for a plant-based spin.
- No kiwi? Try mango, nectarines, or even a scatter of pomegranate seeds.
- Toddler activity: Set up a DIY tartlet station and let them “decorate” (read: demolish) their own wedges.
- Entertaining tip: Serve on a big platter with chilled rosé and a linen napkin for effortless apéro vibes.
A Final Note
This isn’t a recipe so much as a ritual — a reminder that food can be playful and pretty without the burnout. Watermelon tartlets are your shortcut to elegance in a heatwave. They ask very little of you, and somehow give you everything.
Fancy-feeling food for fried people.
Watermelon Yogurt Tartlets
Ingredients
- 1 small seedless watermelon look for one under 5 lbs
- 1 cup full-fat Greek yogurt or skyr plain or vanilla
- ½ cup sliced strawberries
- ½ cup blueberries
- ½ kiwi peeled and thinly sliced
- 1 tablespoon honey or agave syrup optional
- Pinch of flaky salt optional but clutch
- Optional adult topping: 4–5 fresh mint leaves finely chiffonaded
- Optional kid topping: colorful sprinkles or crushed freeze-dried fruit
Instructions
- Slice the watermelon crosswise into 1-inch thick rounds. Pat dry with paper towels.
- Cut each round into pizza-style wedges — 4 to 8 per round, depending on size.
- Spread a generous dollop of yogurt over each wedge like frosting on a cookie.
- Top with sliced fruit — go for color and chaos. A strawberry fan here, a kiwi moon there.
- Drizzle with honey or agave if you want a sweet lift.
- Sprinkle with a tiny pinch of flaky salt to bring out the watermelon’s flavor.
- Garnish with mint chiffonade (for grown-ups) or sprinkles (for the giggling set).
- Serve chilled, ideally outside, with something fizzy in your hand.