Breakfast Fruit Tarts with Granola Crust

Breakfast Fruit Tarts with Granola Crust are crunchy granola tart shells filled with yogurt, homemade lemon curd and topped with fresh fruit! Who wouldn’t want to wake up to a lovely crispy granola tart shell filled with creamy yogurt, lemon curd and fresh fruit in every color of the rainbow?

Author: Flavor the Moments

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 198 kcal per serving

Ingredients

1 cup - old fashioned rolled oats
¼ cup - finely ground nuts
1 tsp - cinnamon
a pinch of salt
2 tablespoons - coconut oil
2 tablespoons - pure maple syrup
¾ cup - plain Greek yogurt
2 tablespoons - lemon curd
¼ - finely shredded coconut
assorted berries

Instructions

Preheat the oven to 325 degrees. Place (6) mini tart pans on a large rimmed baking sheet and spray with cooking spray (I use these pans).
In a medium bowl, combine the oats, chopped nuts, finely shredded coconut, cinnamon and pinch of salt.
Combine the coconut oil and maple syrup in a small bowl and add to the dry ingredients. Stir until the dry ingredients are well moistened.
Divide the granola mixture between the (6) tart pans, pressing it evenly into the bottom and up the sides a bit using a small measuring cup or the back of a spoon.
Bake for 20-25 minutes or until golden brown. Remove from heat and cool completely on a wire rack.
Remove the tarts from the tart pans and place on a serving tray.
Whisk the Greek yogurt in a medium bowl until light and creamy. Place 2 tablespoons of the yogurt into each tart shell and swirl 1 heaping teaspoon of lemon curd into the yogurt.
Top decoratively with fruit and serve immediately. Enjoy!

Nutrition