Breakfast Fruit Tarts with Granola Crust
Breakfast Fruit Tarts with Granola Crust are crunchy granola tart shells filled with yogurt, homemade lemon curd and topped with fresh fruit!
Servings: 8 tarts
Calories: 272kcal
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
Serving: 1tart | Calories: 272kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 113mg | Potassium: 216mg | Fiber: 3g | Sugar: 17g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg