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.