Breakfast Fruit Tarts with Granola Crust

Name: Breakfast Fruit Tarts with Granola Crust {GF, VEG}
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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; 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!))

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by Marcie // April 16, 2018 (updated 2/14/24)

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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

I’ve been on a bit of a granola bender lately between recipe testing for my 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

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 this recipe

It takes about 10 minutes tops to prep the tartlets and they bake up in about 20 minutes. 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!

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!

FAQs

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 juice for the curd?

Absolutely! Lime curd is wonderful, or you can use meyer lemons, key lime, orange, mandarin, blood orange or grapefruit.

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 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.

More delicious brunch recipes:

Bacon and Egg Cups
Blueberry Baked Oatmeal
Ham Frittata
Sweet Potato Hash by Paleo Running Momma

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram