Breakfast Fruit Tarts Granola

There is nothing better than homemade breakfast fruit tarts with granola crust when you want to start your day with something bright crunchy and naturally sweet These tarts have a golden granola shell filled with creamy yogurt a layer of tangy lemon curd and topped with colorful fruit I first made these for a Sunday brunch and they completely disappeared from the table They are now my go to for both family and special occasions

The first time I served these everyone kept asking if I had bought them at a fancy bakery They bring a little sunshine to any morning and my kids love making their own with whatever fruit is in season

Ingredients

• Old fashioned rolled oats: make a crunchy sturdy tart shell Choose thick oats with no flavoring for the best texture
• Finely ground nuts: such as pecans walnuts or almonds add richness and a nutty base flavor Almond meal works too if you want extra fine shells
• Finely shredded coconut: brings gentle chew and a subtle sweet note Unsweetened coconut is best for flavor and texture
• Cinnamon: adds comforting warmth and enhances all the mix ins Choose fragrant cinnamon for the most punch
• Pinch salt: balances the sweetness and makes everything taste brighter Use sea salt or kosher for even flavor
• Coconut oil: binds the crust together and helps it crisp up Make sure to melt it completely before adding
• Pure maple syrup: is the natural sweetener that also helps the granola shell hold Try to use real maple syrup for the best taste
• Plain Greek yogurt: gives creamy filling with a slight tang Full fat or two percent yogurt gives extra body
• Lemon curd: provides a punch of tart brightness that wakes up your taste buds You can use store bought or homemade
• Assorted berries kiwi and coconut flakes: top the tarts and add both color and nutrition Use perfectly ripe fruit for the prettiest finish

Step-by-Step Instructions

Prepare the Crust:

Preheat your oven to three hundred twenty five degrees Place six mini tart pans on a large baking sheet and coat lightly with nonstick spray This prevents sticking so your shells come out whole

Mix the Dry Ingredients:

In a medium bowl combine the oats ground nuts coconut cinnamon and salt Stir well to ensure all the bits are evenly distributed This helps every tart shell bake evenly

Combine Wet Ingredients:

In a small bowl stir together the melted coconut oil and pure maple syrup Pour this mixture over the dry ingredients Mix thoroughly so every oat is coated and moist

Shape and Press the Shells:

Divide the granola mixture into the tart pans Use a small measuring cup or the back of a spoon to press firmly and evenly into the bottom and slightly up the sides This forms sturdy tart walls for the filling

Bake the Shells:

Bake the tart shells for about twenty to twenty five minutes until they are golden brown and crisp Watch carefully during the last few minutes so they do not burn Let cool completely on a wire rack to firm up

Assemble the Tarts:

Once the shells are cool gently remove them from the tart pans Place on a serving tray and get ready to fill

Prepare the Yogurt:

Whisk the Greek yogurt until it is light and creamy This makes for a gentler texture in each bite

Fill and Swirl:

Spoon two tablespoons of creamy yogurt into each tart shell Add a generous teaspoon of lemon curd Swirl gently with a spoon to marble the two together

Top with Fruit:

Arrange assorted berries kiwi and coconut flakes on top of each tart Decorate as simply or as fancy as you like Serve immediately for the best crunch

The Greek yogurt is always my favorite part It is so creamy and tangy it perfectly balances the sweet crunchy crust This recipe reminds me of the first time I made it for my mom and she said it tasted like summer in a bite

Storage Tips

Store cooled unfilled tart shells in an airtight container for up to two days They are delicate so keep them in their tart pans to help protect the shape If you need to make even further ahead freeze the unfilled shells well wrapped and thaw before using Avoid filling the tarts in advance or the crust will become soggy

Ingredient Substitutions

No coconut Replace with extra ground nuts or try a blend of chia seeds and sesame seeds for crunch No lemon curd Use a berry jam or even a compote from simmered fruit Swap in nondairy yogurt for a vegan option or flavored yogurt for a twist

Serving Suggestions

These tarts shine at breakfast but also make a beautiful brunch dessert Try drizzling with honey or sprinkling with toasted seeds for extra crunch Arrange on a platter for a festive look at special gatherings or holidays

Cultural Note

Granola crust is a modern twist on classic tart shells making this recipe a cross between breakfast and dessert Inspired by American breakfast traditions it uses accessible ingredients with a touch of vibrant fresh fruit on top

FAQs about Recipes

→ How do you keep granola tart shells from getting soggy?

Assemble the tarts just before serving. Store tart shells in an airtight container until ready to fill. Moisture from yogurt and fruit will soften them if assembled too early.

→ Can these tarts be made ahead?

You can prepare and bake the granola crusts in advance, but add the yogurt, lemon curd, and fruit right before serving to maintain crispness.

→ What fruit works best for topping?

Assorted berries, kiwi, and coconut flakes are delicious, but you can use any seasonal fruit that you enjoy or have on hand.

→ Is there a coconut-free option for the crust?

Yes, substitute coconut with more finely chopped nuts or a mix of nuts and seeds like chia or sesame for a different texture.

→ Are these tarts gluten-free and vegetarian?

Yes, they use gluten-free oats and plant-based ingredients, making them suitable for both gluten-free and vegetarian diets.