Breakfast Fruit Tarts Granola

These breakfast fruit tarts feature a crunchy homemade granola crust that cradles creamy Greek yogurt, tangy lemon curd, and fresh seasonal fruits. They're the perfect balance of wholesome ingredients and indulgent flavors, making breakfast feel like a special occasion while still being nutritious.

I created these tarts after searching for a breakfast option that would satisfy my sweet tooth without starting the day with something too indulgent. Now they've become our weekend tradition, with my family eagerly choosing their favorite fruit toppings.

Ingredients

• Old fashioned rolled oats: form the base of our crust giving perfect texture and wholesome flavor
• Finely ground nuts: add protein and a subtle richness that complements the other flavors
• Shredded coconut: brings natural sweetness and tropical notes to the granola shells
• Cinnamon: adds warmth and enhances the natural sweetness of the other ingredients
• Coconut oil: binds everything together while adding moisture and subtle flavor
• Pure maple syrup: provides natural sweetness that caramelizes beautifully during baking
• Greek yogurt: creates a protein rich creamy layer that balances the crunchy crust
• Lemon curd: adds bright tangy sweetness look for one with real lemon zest for best flavor
• Fresh seasonal fruits: bring color vibrant flavor and additional nutrition

Step-by-Step Instructions

Prepare the granola crust:

Preheat your oven to 325°F and prepare six mini tart pans by placing them on a baking sheet and spraying lightly with cooking spray. This preparation ensures easy removal after baking and provides a stable surface for working with multiple tarts.

Mix the dry ingredients:

Combine oats, finely ground nuts, coconut, cinnamon and salt in a medium bowl. Mix thoroughly to ensure even distribution of ingredients, especially the cinnamon which tends to clump if not properly incorporated.

Add wet ingredients:

Mix melted coconut oil and maple syrup in a separate small bowl before pouring over the dry ingredients. This two step process ensures that the sweetener and oil are evenly distributed throughout the mixture, helping achieve consistent texture and flavor in each tart shell.

Form the tart shells:

Divide the mixture evenly among your prepared tart pans, using about 3 tablespoons per shell. Press firmly using a measuring cup or the back of a spoon, working from the center outward and up the sides. Apply consistent pressure to create shells of even thickness that will hold their shape after baking.

Bake to golden perfection:

Bake for 20 to 25 minutes until the edges and surface turn a rich golden brown. The color indicates that the natural sugars have caramelized, creating not just visual appeal but also that desirable crunchy texture and complex flavor.

Cool completely:

Allow the tart shells to cool fully on a wire rack before attempting to remove from the pans. This cooling period is crucial as it allows the shells to firm up and hold their shape when filled.

Assemble with care:

Gently remove cooled shells from their pans and arrange on a serving plate. Whisk the yogurt until smooth and creamy before spooning 2 tablespoons into each shell. Add a teaspoon of lemon curd and create beautiful swirls by gently pulling a toothpick through both layers.

Top with fresh fruit:

Arrange your chosen fruits decoratively on top of each tart. Consider color contrasts and varying textures for visual appeal. Berries work particularly well as they require no cutting and hold their shape beautifully.

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The lemon curd is truly the secret weapon in this recipe. I discovered this combination by accident when I had leftover homemade curd from a cake project. The way the bright citrus cuts through the creamy yogurt creates this magical balance that makes these tarts feel indulgent even though they're made from wholesome ingredients.

Make Ahead Strategy

The beauty of these tarts lies in their assembly flexibility. You can prepare the granola shells up to two days in advance and store them in an airtight container. For maximum protection, I recommend keeping them in their tart pans until ready to use. The lemon curd can also be made up to a week ahead and stored refrigerated. When breakfast time arrives, all that's left is the quick assembly with yogurt and fresh fruit.

Seasonal Adaptations

These versatile tarts shine with whatever fruits are at their peak. In summer, try combinations of berries, peaches, and plums. Fall brings opportunities for thinly sliced apples tossed with cinnamon or pears with a hint of nutmeg. Winter citrus segments with pomegranate seeds create a bright breakfast during darker months. Spring welcomes strawberries and rhubarb compote as delightful options.

Nutritional Benefits

These breakfast tarts offer an impressive nutritional profile compared to traditional morning pastries. The oat and nut crust provides complex carbohydrates and healthy fats that release energy slowly throughout the morning. Greek yogurt contributes protein that helps maintain satiety. The fresh fruit topping delivers vitamins, minerals, and antioxidants. Unlike commercial breakfast pastries that often contain refined sugars and flours, these tarts use natural sweeteners and wholesome ingredients.

Frequently Asked Questions

→ How do I store the granola tart shells?

Store the granola tart shells in an airtight container for 1-2 days. Keep them in the tart pans to maintain their shape and avoid breakage.

→ Can I use a substitute for coconut in the tart shells?

Yes, you can replace coconut with finely chopped nuts or a mix of half nuts and half chia or sesame seeds for a similar texture.

→ Can I make the tarts ahead of time?

It's recommended to assemble the tarts just before serving to prevent the granola crust from getting soggy.

→ What toppings work best for these tarts?

Use assorted fresh fruits like berries, kiwi, or your favorite seasonal options. You can also add coconut flakes for added texture.

→ Can I double the batch?

Absolutely! This recipe can easily be doubled to make more tarts for a larger gathering.