Winter Citrus and Cream Oatmeal Tarts

These Mini Winter Citrus and Cream Oatmeal Tarts for two celebrate the sweet and tart fruits of the season.  Fresh pink grapefruit, white grapefruit and oranges are lightly sweetened with a honey lime glaze and set on a light whipped coconut cream.  A healthier dessert that is just as decadent!

A single winter citrus oatmeal tart

Winter Citrus and Cream Oatmeal Tarts

It’s finally winter citrus season!  Grapefruit, orange, lemon, and lime – and every variety in between.  I am a big fan of winter citrus because it is like a palate cleanser for all of the heavy, indulgent, and excess of holiday goodies.  

These mini tarts are a refreshing change of pace for dessert.  And even though there is no chocolate, caramel or buttercream, they will still satisfy your dessert sweet tooth.   

  • Winter Citrus – The sweet and tart fruit is drizzled with a honey lime glaze to add even more sweetness to the bright fruits.
  • Coconut Cream – Canned coconut milk solids are whipped into a light and airy whipped cream.  And sweeten to taste with even more honey.
  • Oatmeal Tart Crust – Bottom line on this tart crust – it tastes like an oatmeal cookie.
A piece of oatmeal cream tart on a fork

Healthier Mini Tarts

I suppose these Winter Citrus and Cream Oatmeal Tarts means I’m jumping on the new year, healthier eating bandwagon.  I’m not (and probably never will) go as far as to call these straight up ‘healthy’, but the ingredients are on the lighter side.  So what makes these tarts healthier:

  • Oatmeal tart crust with almond flour – But I won’t mislead you – there is still butter and brown sugar in the crust.
  • Whipped coconut cream – A lighter version of whipped cream and sweetened with honey.  Make it vegan by using maple syrup instead!
  • Citrus fruits – Are full of vitamin C and help your immune system.  No – I’m not a dietician – I get my info from Web MD.  🙂
  • Honey sweetener – Yes – the crust does have brown sugar in it, but the whipped cream and glaze are sweetened with honey.  
Two mini citrus and cream tarts

What You Need To Make Winter Citrus Oatmeal Tarts

Tart Crust Ingredients

  • Rolled Oats – I recommend rolled oats rather than instant.  Rolled oats are whole whereas instant (quick) tend to be cut up.
  • Almond Flour – You can swap in AP flour 1:1
  • Light Brown Sugar – I recommend light to keep with the them of a lighter dessert.  You could also swap in granulated sugar if you prefer 1:1.
  • Cold Butter – This will help to bring the dough together.  Plus – flavor.

Whipped Coconut Cream Ingredients

  • Unsweetened Canned Coconut Milk – We are only using the coconut solids from the can of coconut milk.  The solids whip up fluffy because the moisture has separated from them.
  • Honey – If you want to make it vegan, swap in maple syrup.  Or any other sweetener of choice.
  • Lime Juice – This is optional but adds a bright flavor to the whipped cream and ties to all of the other flavors in the tart.

Winter Citrus

  • I used Pink Grapefruit, White Grapefruit, Oranges, and Lime.  You can use your favorite citrus fruits!

Baking Equipment

  • 4-Inch Mini Tart PansNon-stick with removable bottoms.  If you don’t have these, you can use any small baking pan – i.e. cake pan, muffin pan, loaf pan, pie pan.  Keep in mind this is a small batch and the baking vessel should be small enough to accommodate the size.
Close up of citrus and cream oatmeal tart

Tips For Making Mini Oatmeal Tarts

  • Refrigerate the can of coconut milk overnight – To allow the coconut solids to separate from the liquid.
  • Use non-stick mini tart pans – With removable bottoms and non-stick.  Non-stick so you don’t have to grease the pan and removable bottom so it is easier to take it out of the pan.
  • Make it your own – Aside from baking the tart crust, this recipe is very versatile.  You can use any fruit you like; sweetener of choice; any whipped topping … you name it.  Put your own spin and taste preference on it!

Here’s to a healthier dessert!

More Healthier Small Batch Dessert Recipes

A mini citrus and cream oatmeal tart
A single winter citrus oatmeal tart
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Winter Citrus and Cream Oatmeal Tarts

These Mini Winter Citrus and Cream Oatmeal Tarts for two celebrate the sweet and tart fruits of the season.  Fresh pink grapefruit, white grapefruit and oranges are lightly sweetened with a honey lime glaze and set on a light whipped coconut cream.  A healthier dessert that is just as decadent!
Prep20 mins
Cook12 mins
Total32 mins
Servings: 2 4-Inch Mini Tarts
Author: Erin | Butter and Bliss


  • 2 – 4-Inch Mini Tart Pans with Removable Bottoms


  • 1 cup segments of winter citrus, fresh or canned - pink grapefruit, white grapefruit, oranges
  • 1 small lime - used in the Whipped Coconut Cream and Glaze

Oatmeal Tart Crust

Whipped Coconut Cream

  • 1 can unsweetened canned coconut milk - refrigerated overnight
  • 2 tablespoons honey - or any sweetener; more or less to taste
  • 2 teaspoons lime juice - optional; more or less to taste

Citrus and Honey Lime Glaze

  • zest from half the lime
  • juice from half the lime
  • 1 tablespoon honey
  • fresh mint - optional; to garnish


Oatmeal Tart Crust

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
  • In a small mixing bowl, whisk together the oats, almond flour, brown sugar, and salt. Add the butter cubes and cut into the mix with a pastry cutter, a fork, or your fingers – until a moist dough forms.
  • If you are using non-stick tart pans, do not grease the pans. If you are not using non-stick pans, lightly grease the pans. These are the pans I use.
  • Equally divide the dough between the two tart pans. Press the dough into the bottom of the pans and a little up the sides. Bake for 12-15 minutes, or until the crust is golden brown. Note – Given the small size of the tart pans, I place the two tart pans on a small baking sheet to bake. This makes them easier to get in and out of the oven and avoids the pans falling through the grates of the oven rack.
  • Cool the crust completely in the tarts pans set on a wire cooling rack.

Whipped Coconut Cream

  • Refrigerate the unopened can of coconut milk overnight.
  • For best results, and cool, creamy whipped cream, place a small mixing bowl in the freezer for 20 – 30 minutes before you begin to make the whipped cream.
  • Open the can of coconut milk, being careful not to shake it! The coconut cream solids will be at the top of the can. Scoop out the coconut solids into your chilled mixing bowl.
  • Add the honey lime juice (if using). Using a hand held mixer, beat the mixture starting on low speed to break up the coconut milk solids. Then turn to high speed and beat until soft peaks form – about 3-5 minutes. Add additional honey and/or lime juice as needed to taste.
  • Note – You may have leftover whipped coconut cream. Store leftovers in an airtight container in the refrigerator for up to one week.

Honey Lime Glaze

  • In a small bowl, add the honey, and zest and juice from half of the lime. Stir until combined. Note – you can use more or less honey and lime juice depending on how much flavor and total glaze you prefer.

Assemble the Tarts

  • Carefully removed the oatmeal crusts from the tart pans. Spoon as much Whipped Coconut Cream as you like into the cooled crusts. Topped with citrus fruit segments, and drizzle the Honey Lime Glaze over the fruit. Sprinkle with chopped mint (if using). Enjoy!


  • If you do not have mini tart pans, the oatmeal crust can be baked in a small pie, cake, or loaf pan.  Keeping in mind the small batch for the size of pan.  
  • The original Whipped Coconut Cream recipe is here.
  • Use any type of fruit and as much or little as you like.
Course: Dessert
Cuisine: American
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