Breakfast Fruit Tarts with Granola Crust are crunchy granola tart shells filled with yogurt, homemade lemon curd and topped with fresh fruit! {GF, VEG}

Breakfast fruit tarts on white platter with fruit and lemon curd

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I’ve been on a bit of a granola bender lately between recipe testing for my Perfect Peanut Butter Granola and now these Breakfast Fruit Tarts with Granola Crust.  My family hasn’t minded one bit and I hope that you feel the same.

The recipe “fails” for this granola tart shell recipe ended up being eaten by the handful or out of a bowl, so thankfully there was no wasted granola throughout this process. 🙂

I began working on this recipe last year and got sidetracked after it failed.  And by failed I mean that the tart shells fell apart the second they were removed from the pan.

I knew exactly what I needed to do after Round 2, so the very next day after my workout I modified the recipe and made another batch.  The tartlets came out perfectly and the rest is the history that you see before you.

Close up of breakfast fruit tarts on white platter with fruit and lemon curd

I’ve seen breakfast yogurt granola tarts all over the Internet and Pinterest over the past few years and I’ve been wanting to create a version here to share with you because I love the idea of healthy fruit and yogurt tarts for breakfast.

Who wouldn’t want to wake up to a lovely crispy granola tart shell filled with creamy yogurt, lemon curd and fresh fruit in every color of the rainbow?

These little beauties are so perfect for your spring and summer brunch gatherings!

How to Achieve Perfect Granola Tart Shells

Granola crust for breakfast fruit tarts

The foundation of these Breakfast Fruit Tarts with Granola Crust are obviously the granola tart shells, and any old granola recipe won’t do.  You need the right ratio of rolled oats, finely ground/chopped ingredients, oil and maple syrup to make sure that your tart shells stay intact.

The amount of finely ground/chopped ingredients are key because they’re the binder that hold the oats together.  If the nuts aren’t chopped finely enough, the tart shells will more than likely fall apart.

I had two recipe fails because I didn’t include enough finely chopped nuts (or they weren’t chopped finely enough).  You can use any type of nuts that you desire, just make sure that you chop them up nicely by hand or in a food processor.

I tested this recipe with almond meal as well because I had some on hand and it worked perfectly with a lot less effort.  The crust was a bit more “mealy” but not in an off-putting way.

I also added finely shredded coconut which gave the tart shells some nice flavor.  If you’re not a fan of coconut, substitute with the ssame amount of finely chopped nuts, or a combination of nuts and chia or sesame seeds.

How to make Breakfast Fruit Tarts with Granola Crust

It takes about 10 minutes tops to prep the tartlets and they bake up in about 20 minutes.  I use these mini tart pans, which I love!  The granola crust comes out so easily, and since they’re on the fragile side that’s what you want.

Once the tart shells are done, cool completely on a wire rack in the pans.  You can make them in advance and store in an air tight container for 3-5 days.  I like to keep them in the pans for insurance….we don’t want them to break!

Close up of breakfast fruit tarts on white platter with fruit and lemon curd

Assemble the tarts right before serving to keep the crust from getting soggy.  Fill each shell with about 2 tablespoons of yogurt, 1 teaspoon of lemon curd and top decoratively with your favorite fresh fruit and coconut flakes!

If you’re going to use lemon curd in your tartlets (which I highly recommend), you can use my trusty Lemon Curd recipe or use store bought.  I definitely suggest making homemade lemon curd because it only takes minutes to make and it tastes so much better!  My recipe won’t disappoint — it’s thick, luxurious and bursting with fresh lemon flavor.

What type of yogurt should I use?

Use your favorite yogurt — regular, Greek or dairy free.  I suggest using plain unsweetened yogurt since the lemon curd provides plenty of sweetness.

Can I Use Any Type of Citrus for the Curd?

Absolutely!  I used meyer lemons for this recipe and they were wonderful.  You can use regular lemon, lime, orange, mandarin, blood orange or grapefruit.  The list goes on!

These Breakfast Fruit Tarts with Granola Crust are as pretty to look at as they are delicious.  The crispy granola tart shells, creamy yogurt and tangy lemon curd are a match made in heaven.

The fruit is the fun part and is what really takes these tarts over the top.  Use whatever fruits are in season in an array of colors to really wow the crowd.

Everyone loves to eat a special treat for breakfast, and it really doesn’t get much better than this. 🙂

 Breakfast fruit tarts on white platter with fruit and lemon curd

More Delicious Brunch Recipes:

Bacon and Egg Cups

Blueberry Baked Oatmeal

Ham Frittata

Mini Glazed Strawberry Scones

Sweet Potato Hash by Paleo Running Momma

Breakfast fruit tarts on white platter with fruit and lemon curd

Breakfast Fruit Tarts with Granola Crust {GF, VEG}

Breakfast Fruit Tarts with Granola Crust are crunchy granola tart shells filled with yogurt, homemade lemon curd and topped with fresh fruit! {GF, VEG}

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For the 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 I use [this brand]
  • 1 teaspoon cinnamon
  • pinch salt
  • 2 tablespoons coconut oil melted
  • 2 tablespoons pure maple syrup

For the tarts:

  • 3/4 cup plain Greek yogurt I used 2%
  • 2-3 tablespoons lemon curd use this [Lemon Curd recipe] or store bought
  • Toppings: Assorted berries kiwi and [coconut flakes] for topping (or any of your favorite seasonal fruit!)


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 (I use these pans).
  • In a medium bowl, combine the oats, chopped nuts, finely shredded coconut, cinnamon and pinch of 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.
  • Divide the granola mixture between the (6) tart pans, pressing it evenly into the bottom and up the sides a bit using a small measuring cup or the back of a 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.
  • Whisk the Greek yogurt in a medium bowl until light and creamy.  Place 2 tablespoons of the yogurt into each tart shell and swirl 1 heaping teaspoon of lemon curd into the yogurt.
  • Top decoratively with fruit and serve immediately.  Enjoy!


  • *Make sure that your nuts are chopped very finely using a food processor or by hand.  I also tested this recipe using almond meal instead of chopping nuts very finely and the tarts came out perfectly, however the tart shells were a tad bit "mealy".
  • 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!


Calories: 227kcal, Carbohydrates: 26g, Protein: 7g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 13mg, Sodium: 77mg, Fiber: 4g, Sugar: 13g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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