Breakfast Fruit Tarts Granola Crust (Printable Version)
Crisp granola shells, creamy yogurt, citrusy lemon curd, and bright fruit for a nourishing morning bite.
# What You'll Need:
→ Granola Tart Shells
01 -
100 g old fashioned rolled oats
02 -
30 g finely ground nuts (such as pecans, walnuts, or almonds)
03 -
20 g finely shredded coconut
04 -
1 teaspoon ground cinnamon
05 -
Pinch of salt
06 -
30 ml coconut oil, melted
07 -
30 ml pure maple syrup
→ Yogurt Filling and Toppings
08 -
180 g plain Greek yogurt (2% preferred)
09 -
30-45 ml lemon curd (homemade or store-bought)
10 -
Assorted fresh berries and kiwi, sliced
11 -
Coconut flakes (or preferred seasonal fruit) for garnish
# Step-by-Step Guide:
01 -
Preheat oven to 165°C. Arrange six mini tart pans on a large rimmed baking sheet and coat lightly with cooking spray.
02 -
In a medium bowl, combine rolled oats, finely ground nuts, shredded coconut, ground cinnamon, and a pinch of salt.
03 -
In a separate small bowl, mix melted coconut oil with maple syrup. Pour over the dry ingredients and stir until evenly moistened.
04 -
Divide the granola mixture among the tart pans, pressing firmly into the bottom and slightly up the sides using a measuring cup or the back of a spoon.
05 -
Bake for 20–25 minutes or until the crusts are golden brown. Transfer to a wire rack and cool completely before removing from pans.
06 -
Whisk the Greek yogurt in a medium bowl until smooth and creamy.
07 -
Carefully remove cooled granola shells from pans and place on a serving tray. Spoon about 2 tablespoons of yogurt into each shell. Swirl in 1 heaping teaspoon of lemon curd per tart.
08 -
Top each tart with fresh berries, kiwi, and coconut flakes or other desired fruit. Serve promptly to preserve crust texture.
# Additional Notes:
01 -
Use almond meal for a finer texture if preferred; tart shells are delicate and best kept in tart pans until serving.
02 -
If not assembling immediately, store cooled tart shells in an airtight container for up to two days. Assemble just before serving to prevent sogginess.
03 -
For nut allergies, substitute shredded coconut with additional seeds such as chia or sesame.