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
→ Tart filling and toppings
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. Place six mini tart pans on a large rimmed baking sheet and spray with cooking spray. Combine oats, chopped nuts, shredded coconut, cinnamon, and a pinch of salt in a medium bowl. Mix melted coconut oil and maple syrup in a small bowl, then stir into the dry ingredients until evenly moistened. Divide the 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. Cool completely on a wire rack.
02 -
Carefully remove the cooled tart shells from the tart pans and place them 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 each tart decoratively with fresh fruit and serve immediately.
# Notes:
01 -
Ensure nuts are finely chopped using a food processor or by hand for consistent texture.
02 -
Replace coconut with finely chopped nuts, chia, or sesame seeds, if preferred.
03 -
Store tart shells in an airtight container for 1-2 days if not using immediately. Keep shells in the tart pans to maintain integrity.
04 -
Assembling tarts in advance may result in soggy crusts. Prepare and serve fresh.
05 -
Recipe can be doubled if needed.