Breakfast Fruit Tarts Granola

This breakfast fruit tart recipe transforms your morning meal into something special without the guilt. The crunchy granola shells provide the perfect vessel for creamy yogurt, tangy lemon curd, and fresh seasonal fruit, making breakfast feel like a treat while still providing wholesome nutrition to start your day.

I first created these tarts when hosting a springtime brunch for friends with dietary restrictions. The combination of the nutty crust with tangy yogurt and sweet fruit was such a hit that they've become my signature entertaining breakfast, especially when I want to impress without spending hours in the kitchen.

Ingredients

• Old fashioned rolled oats: form the base of our crust providing hearty texture and fiber
• Finely ground nuts: add protein and help bind the crust together look for fresh nuts in the bulk section
• Shredded coconut: contributes natural sweetness and tropical flavor unsweetened works best here
• Cinnamon: adds warmth and complements the fruit topping
• Coconut oil: helps bind the crust ingredients together and adds richness
• Pure maple syrup: naturally sweetens the crust without refined sugar choose dark amber for the most flavor
• Greek yogurt: creates a creamy protein rich filling that balances the sweetness
• Lemon curd: adds bright tangy flavor homemade tastes infinitely better than store bought
• Fresh berries and fruit: provide color natural sweetness and nutritional value choose whatever looks best at your market

Step-by-Step Instructions

Prepare the tart pans:

Spray six mini tart pans with cooking spray and arrange them on a baking sheet. The cooking spray is crucial here as it prevents the granola mixture from sticking to the pans during baking and allows for easy removal later.

Mix the dry ingredients:

Combine oats, ground nuts, coconut, cinnamon, and salt in a medium bowl. Make sure your nuts are very finely ground almost to a meal consistency which helps the crust hold together better. If using a food processor be careful not to over process or you'll end up with nut butter.

Add wet ingredients:

Mix melted coconut oil and maple syrup in a small bowl then pour over the dry ingredients. Stir thoroughly until every bit of the dry mixture is moistened. The wet ingredients act as the glue that will hold your tart shells together so ensure even distribution.

Form the tart shells:

Divide the mixture evenly between the six pans and press firmly into the bottom and slightly up the sides. Use the back of a measuring spoon or your fingers to create an even compact layer. Press harder than you think you should the compaction helps the shells hold together after baking.

Bake the shells:

Place in a preheated 325°F oven for 20 to 25 minutes until golden brown. The slow baking process allows the granola to toast evenly without burning while developing a nutty aroma. Watch carefully in the final minutes as the difference between perfectly toasted and burnt happens quickly.

Cool completely:

Remove from the oven and allow the shells to cool entirely on a wire rack. This cooling period is critical as it allows the shells to firm up and maintain their structure. Rushing this step may result in crumbly tart shells.

Assemble the tarts:

Remove cooled shells from the tart pans. Whisk Greek yogurt until creamy then spoon about 2 tablespoons into each shell. Swirl a heaping teaspoon of lemon curd into each yogurt-filled tart using a toothpick or the tip of a knife to create a marbled effect.

Add fruit topping:

Arrange fresh fruit decoratively on top of each tart. Consider color contrast and varying textures when selecting and placing your fruit. Serve immediately to prevent the shells from becoming soggy from the yogurt filling.

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You Must Know

• These tarts contain approximately 227 calories each making them a reasonably light breakfast option
• Each tart provides 7 grams of protein primarily from the Greek yogurt and nuts
• They offer 4 grams of fiber per serving helping keep you satisfied until lunch
• The combination of protein healthy fats and fiber creates a balanced breakfast option
• The lemon curd is truly the secret star of this recipe in my kitchen. I discovered this combination when trying to use up a batch of homemade curd from my abundant lemon tree. The bright acidity cuts through the yogurt's creaminess and makes the fresh fruit flavors pop even more vividly on your palate.

Make Ahead Options

While these tarts are best assembled just before serving, you can prepare several components in advance to make morning assembly quick and simple. The granola tart shells can be baked up to two days ahead and stored in an airtight container. For best results, keep them in their tart pans to maintain their shape until you're ready to fill them.

The lemon curd can be made up to a week ahead and refrigerated, and fruit can be washed and sliced the night before. When morning comes, all you need to do is whisk the yogurt, assemble the components, and serve to appreciative breakfast guests who will never know how easy it actually was.

Seasonal Variations

These versatile tarts can be adapted throughout the year to showcase the best seasonal produce. In summer, top with juicy berries, sliced peaches, or fresh cherries. Fall brings opportunities for thinly sliced apples or pears sprinkled with extra cinnamon. Winter citrus segments like blood oranges or cara cara oranges add bright color and vitamin C. Spring welcomes strawberries, apricots, and edible flowers for a gorgeous presentation.

The yogurt base can also be flavored differently depending on the season. Try adding a touch of vanilla in winter, fresh mint in spring, or a sprinkle of cardamom in fall to complement your fruit choices.

Dietary Adaptations

These tarts are naturally gluten free when made with certified gluten free oats, but they can be further modified for various dietary needs. For dairy free versions, substitute coconut yogurt for the Greek yogurt and use a dairy free lemon curd recipe. Those avoiding nuts can replace the ground nuts with sunflower or pumpkin seeds, though the texture will be slightly different.

For a vegan version, use plant based yogurt and a vegan lemon curd made with coconut cream instead of butter and eggs. The granola crust itself is already vegan as written with the coconut oil and maple syrup binding agents.

Frequently Asked Questions

→ How do I prevent the granola crust from getting soggy?

To prevent sogginess, avoid assembling the tarts in advance. Fill and top them just before serving.

→ Can I make the tart shells ahead of time?

Yes, you can store the baked tart shells in an airtight container for 1-2 days. Keep them in the tart pans for added stability.

→ What can I use instead of coconut in the crust?

If you don't like coconut, you can substitute it with finely chopped nuts or a mix of nuts and chia or sesame seeds.

→ How do I make the granola crust more uniform?

Press the granola mixture evenly into the tart pans using the back of a spoon or a small measuring cup.

→ Can I use store-bought lemon curd?

Yes, store-bought lemon curd works fine, but homemade lemon curd adds a fresh, vibrant flavor.