Watermelon Yogurt Tartlets
Like a cheese board in a sundress.
Thick slabs of watermelon masquerade as tart crusts, slathered with creamy yogurt and topped with a constellation of juicy fruit. The result? Summer in wedges, no oven required.
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.
Notes
What makes it work: The contrast. Crisp melon, creamy tangy yogurt, juicy fruit — it's texture therapy.
Subs: Coconut yogurt for dairy-free; pomegranate seeds or sliced grapes if you’re out of berries.
Shortcuts: Use pre-cut melon wedges from the store. No shame.
Toddler-friendly tip: Let little ones decorate their own “tarts.” Mess is part of the memory.
Apéro energy: Stack these on a big board with tiny forks and a chilled bottle of rosé. Instant summer soirée.