Breakfast Fruit Tarts Granola (Print Version)
# Ingredients:
→ Granola Tart Shells
01 -
1 cup old fashioned rolled oats
02 -
1/4 cup finely ground nuts, such as pecans, walnuts, or almonds
03 -
1/4 cup finely shredded coconut
04 -
1 teaspoon cinnamon
05 -
Pinch of salt
06 -
2 tablespoons coconut oil, melted
07 -
2 tablespoons pure maple syrup
→ Tarts
08 -
3/4 cup plain Greek yogurt (2%)
09 -
2-3 tablespoons lemon curd, homemade or store-bought
10 -
Assorted berries, kiwi, and coconut flakes (or seasonal fruit) for topping
# Instructions:
01 -
Preheat the oven to 325°F (160°C). Place 6 mini tart pans on a large rimmed baking sheet and spray with cooking spray. In a medium bowl, combine oats, chopped nuts, finely shredded coconut, cinnamon, and a pinch of salt. Combine coconut oil and maple syrup in a small bowl and add to the dry ingredients. Stir until well moistened. Divide the granola mixture among the tart pans, pressing evenly into the bottom and slightly up the sides using a small measuring cup or the back of a spoon. Bake for 20–25 minutes or until golden brown. Let cool completely on a wire rack.
02 -
Remove the tart shells from the pans and place on a serving tray. Whisk the Greek yogurt in a medium bowl until light and creamy. Spoon 2 tablespoons of yogurt into each tart shell and swirl 1 heaping teaspoon of lemon curd into the yogurt. Top decoratively with assorted fruit and serve immediately.
# Notes:
01 -
Ensure nuts are finely chopped for the granola crust using a food processor or by hand. Alternatively, almond meal can be used, but the texture may be different.
02 -
If you don’t like coconut, substitute it with finely chopped nuts, chia seeds, or sesame seeds.
03 -
Store tart shells in an airtight container for 1–2 days if not using immediately. Keep them in the tart pans to maintain their shape.
04 -
Do not assemble tarts in advance, as the granola crust will become soggy.