Description
These Breakfast Fruit Tarts with Granola Crust are a delightful combination of crunchy granola tart shells filled with creamy yogurt, tangy homemade lemon curd, and topped with a colorful assortment of fresh fruits. A gluten-free and vegetarian treat that’s perfect for a wholesome breakfast or a light dessert.
Ingredients
Units
Scale
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
- 1 teaspoon cinnamon
- pinch of salt
- 2 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup
For the tarts:
- 3/4 cup plain Greek yogurt (2%)
- 2–3 tablespoons lemon curd
- Toppings: Assorted berries, kiwi, and coconut flakes for topping
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 oats, nuts, coconut, cinnamon, and salt. Mix coconut oil and maple syrup in a small bowl, then add to dry ingredients. Divide mixture between tart pans, press evenly, and bake for 20-25 minutes until golden. Cool on a wire rack.
- Assemble the tarts: Remove tart shells from pans and place on a tray. Whisk yogurt until creamy, spoon into tart shells, swirl lemon curd, and top with fruit. Serve immediately.
Notes
- Chop nuts finely for best results.
- Substitute coconut with nuts or seeds if desired.
- Store tart shells in an airtight container for 1-2 days if not using immediately.
- Do not assemble tarts ahead of time to prevent sogginess.
- Recipe can be doubled easily.
Nutrition
- Serving Size: 1 tart
- Calories: Approx. 220
- Sugar: Approx. 12g
- Sodium: Approx. 90mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 3g
- Protein: Approx. 7g
- Cholesterol: Approx. 5mg