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Breakfast Fruit Tarts with Granola Crust Recipe

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3.9 from 27 reviews

These Breakfast Fruit Tarts with Granola Crust are a delightful and healthy morning treat featuring a crunchy granola-based tart shell filled with creamy Greek yogurt swirled with tangy lemon curd, and topped with fresh assorted berries and kiwi. Perfect for a nutritious breakfast or brunch, these tarts combine wholesome ingredients like rolled oats, nuts, coconut, and fresh fruit for a naturally sweet and satisfying start to your day.

Ingredients

Granola Tart Shells

  • 1 cup old fashioned rolled oats
  • 1/4 cup finely ground nuts such as pecans, walnuts or almonds
  • 1/4 cup finely shredded coconut
  • 1 teaspoon cinnamon
  • Pinch salt
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons pure maple syrup

For the Tarts

  • 3/4 cup plain Greek yogurt (2% fat recommended)
  • 2-3 tablespoons lemon curd (store bought or homemade)
  • Assorted berries (such as strawberries, blueberries, raspberries)
  • Kiwi, peeled and sliced
  • Coconut flakes for topping (optional)

Instructions

  1. Prepare the Granola Crust: Preheat your oven to 325°F (163°C). Place six mini tart pans on a large rimmed baking sheet and spray them lightly with cooking spray to prevent sticking. In a medium bowl, combine the rolled oats, finely ground nuts, shredded coconut, cinnamon, and a pinch of salt. In a small bowl, mix the melted coconut oil with the maple syrup until well combined, then add this to the dry ingredients. Stir thoroughly until the mixture is evenly moistened and cohesive. Divide the granola mixture evenly among the six tart pans, pressing it firmly and evenly into the bottom and slightly up the sides, using a small measuring cup or the back of a spoon to shape the crust.
  2. Bake the Tart Shells: Place the baking sheet with the tart pans in the preheated oven and bake for 20 to 25 minutes, or until the crusts are golden brown and crisp. Once done, remove the tart pans from the oven and transfer them to a wire rack to cool completely. This cooling step ensures that the crust hardens and becomes sturdy enough to hold the filling.
  3. Assemble the Tarts: Carefully remove the cooled granola tart shells from their pans and arrange them on a serving tray. In a medium bowl, whisk the Greek yogurt until it is light and creamy. Spoon approximately 2 tablespoons of the whipped yogurt into each tart shell. Swirl 1 heaping teaspoon of lemon curd into the yogurt, gently folding to create a marbled effect. Finally, top each tart with a decorative assortment of fresh berries, kiwi slices, and a sprinkle of coconut flakes if desired. Serve the tarts immediately to maintain the crispness of the crust and freshness of the toppings. Enjoy your delicious and nutritious breakfast tarts!

Notes

  • Ensure nuts are finely chopped either by food processor or by hand for the best tart shell texture. Using almond meal instead of chopped nuts works but may result in a slightly mealy texture.
  • If you prefer to avoid coconut, you can substitute with an equal amount of finely chopped nuts, or a mixture of half nuts and half chia or sesame seeds.
  • Store unassembled tart shells in an airtight container for 1-2 days. Keep them in the tart pans to help maintain their shape, as the shells are fragile.
  • Do not assemble the tarts in advance as the granola crust will become soggy once filled with yogurt and lemon curd.
  • This recipe easily doubles to make more servings.

Find it online: https://deliciousyum.com/breakfast-fruit-tarts-with-granola-crust-recipe/