Breakfast Fruit Tarts with Granola Crust

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