Breakfast Fruit Tarts with Granola Crust
These Breakfast Fruit Tarts with Granola Crust are a fun brunch option made with crisp granola shells, creamy Greek yogurt and lemon curd filling, and colorful fruit. These easy no-fuss tarts are perfect for entertaining, especially as a build-your-own tart bar for brunch gatherings!
If you’re looking for a fun, show-stopping brunch option, these Breakfast Fruit Tarts are the recipe for you! They feature crunchy granola crusts filled with creamy Greek yogurt and bright lemon curd, and they’re topped with fresh fruit.
They’re beautiful, wholesome, and they’re completely customizable. You can keep things classic with tangy lemon curd, or skip it altogether and sweeten the plain Greek yogurt naturally with a little honey and lemon zest or vanilla for a lighter option.
If you’d like to make your own, try my homemade lemon curd recipe — it comes together in minutes and adds incredible flavor.
These yogurt fruit tarts are also ideal for entertaining. Set up a simple build-your-own tart bar and let everyone decorate their own—it’s easy, interactive, and perfect for spring and summer brunch gatherings!
Serve them alongside a spinach feta frittata or mini crustless broccoli quiche for an easy, well-rounded brunch.
Why This Recipe Works
- Wholesome and delicious. They’re made with real food ingredients and naturally sweetened options.
- Perfect for brunch. Light, fresh, and visually stunning.
- Customizable. Use lemon curd or sweetened yogurt depending on preference.
- Make-ahead friendly. Prep the crusts in advance.
- Great for entertaining. Doubles as a DIY breakfast tart bar.
Recipe Ingredients
- Rolled oats. The base of the granola crust. Use old fashioned rolled oats, not quick oats.
- Finely chopped nuts. Use walnuts, pecans or almonds. Almond flour works as well, but it does change the texture slightly.
- Maple syrup. Sub with honey as desired.
- Coconut oil. Adds richness and helps the crust crisp up. Sub with your favorite oil.
- Shredded coconut. I used unsweetened shredded coconut for additional texture and flavor. If you’re not a fan of coconut, swap it out with chia seeds, chopped sunflower seeds or additional finely chopped nuts.
- Yogurt. I used plain Greek yogurt as it’s unsweetened and high in protein. Swap it out with your favorite yogurt.
- Lemon curd. Adds bright, tangy flavor. It’s stirred into the yogurt for a lightly sweet and citrusy filling. If you don’t have any on hand, simply sweeten the Greek yogurt with honey and add lemon zest or vanilla for flavor.
- Fresh fruit. You’ll need about 1 1/2 cups of fresh fruit such as berries, kiwi, mango, citrus and more.
See the recipe card below for the full list of ingredients and quantities.
How to make breakfast fruit tarts (granola crust + yogurt filling)
These mini granola tarts come together very quickly, and the crust can be made 1-2 days in advance!
Pro tip: Do not assemble the tarts until just before serving as the yogurt will make the crust soggy.
See the recipe card below for full instructions.
- Prepare the granola crust. Mix oats, finely chopped nuts, coconut, cinnamon and salt until combined. Combine maple syrup and oil, then add to the oat mixture and stir until well coated.
- Press into tart pans. Firmly press 3 tablespoons or so of the granola mixture into tartlet pans, making sure the sides are compact to hold their shape.
- Bake. Bake at 325 degrees for 20-25 minutes or until until golden and set. Cool completely before removing from the pan.
- Prepare the filling. Place the Greek yogurt and lemon curd in a medium bowl and stir to combine.
- Fill the tarts. Fill each tart shell with about 3 tablespoons of the yogurt mixture, spreading evenly, then top with fresh fruit. Serve immediately.
This recipe makes enough filling for 8 tarts, with a little extra depending on how full you like them.
Tips for success
- Chop nuts very finely so the crust holds together.
- Press the mixture firmly into the pan, especially the sides.
- Let the crust cool completely before removing.
- Store shells in the pan until ready to use to prevent breakage.
- Assemble just before serving to prevent sogginess.
Recipe FAQs
Use regular, Greek, or dairy-free yogurt. Greek yogurt is thicker and creamier, while regular yogurt will be lighter.
Yes! Sweeten the yogurt with honey, maple syrup, lemon zest, or vanilla instead.
You can make the tart shells 1-2 days in advance. Assemble just before serving.
Recipe notes
- Pro tip: Make sure that your nuts are chopped very finely using a food processor or by hand. I also tested this recipe using almond flour and the tarts came out perfectly.
- If you’re not a fan of coconut, substitute with the same amount of finely chopped nuts or a combination of half nuts and half chia or sesame seeds.
- If you’re not using them right away, store the tart shells in an air tight container for 1-2 days. The tart shells are quite fragile, so it’s best to keep them in the tart pans to help keep them intact.
- This recipe is easily doubled!
- Do not assemble the tarts in advance as the granola crust will get soggy.
More delicious breakfast recipes:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Breakfast Fruit Tarts with Granola Crust
Ingredients
For the granola tart shells:
- 1.25 cups old fashioned rolled oats
- 1/2 cup finely ground nuts walnuts, almonds or pecans; see note 1
- 1/4 cup finely shredded coconut see note 2
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 3 tablespoons pure maple syrup sub with honey
For the tarts:
- 1.5 cups plain Greek yogurt
- 3-4 tablespoons lemon curd
- 2 cups fresh fruit such as berries, sliced kiwi, etc.
Instructions
Prepare the granola crust:
- Preheat the oven to 325 degrees. Place (6) mini tart pans on a large rimmed baking sheet and spray with cooking spray.
- In a medium bowl, combine the oats, chopped nuts, finely shredded coconut, cinnamon and pinch of salt.1.25 cups old fashioned rolled oats, 1/2 cup finely ground nuts, 1/4 cup finely shredded coconut, 1 teaspoon cinnamon, 1/4 teaspoon salt
- Combine the coconut oil and maple syrup in a small bowl and add to the dry ingredients. Stir until the dry ingredients are well moistened.1/4 cup coconut oil, 3 tablespoons pure maple syrup
- Divide the granola mixture between the (6) tart pans, pressing it evenly into the bottom and up the sides a bit using a tablespoon or small spoon.
- Bake for 20-25 minutes or until golden brown. Remove from heat and cool completely on a wire rack.
Assemble the tarts:
- Remove the tarts from the tart pans and place on a serving tray.
- Stir the Greek yogurt and lemon curd together in a medium bowl until incorporated. Place 3 tablespoons of the yogurt into each tart shell and spread evenly.1.5 cups plain Greek yogurt, 3-4 tablespoons lemon curd
- Top decoratively with fruit and serve immediately. Enjoy!2 cups fresh fruit
Notes
- Pro tip: Make sure that your nuts are chopped very finely using a food processor or by hand. I also tested this recipe using almond flour and the tarts came out perfectly.
- If you’re not a fan of coconut, substitute with the same amount of finely chopped nuts or a combination of half nuts and half chia or sesame seeds.
- If you’re not using them right away, store the tart shells in an air tight container for 1-2 days. The tart shells are quite fragile, so it’s best to keep them in the tart pans to help keep them intact.
- Do not assemble the tarts in advance as the granola crust will get soggy.
- This recipe is easily doubled!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
31 Comments on “Breakfast Fruit Tarts with Granola Crust”
Made them this am. They looked good/taste good but they were a bit fragile.
But, I would make them again!
Hmmm were they too thin? Otherwise I’m happy to hear that you liked them and will make them again!