Breakfast Fruit Tarts with Granola Crust are crunchy granola tart shells filled with yogurt, homemade lemon curd and topped with fresh fruit!


For the granola tart shells:

  • 1 cup old fashioned rolled oats
  • 1/4 cup finely ground nuts such as pecans, walnuts or almonds*
  • 1/4 cup finely shredded coconut (I use this brand)
  • 1 teaspoon cinnamon
  • pinch salt
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons pure maple syrup

For the tarts:

  • 3/4 cup plain Greek yogurt (I used 2%)
  • 2-3 tablespoons lemon curd (use this Lemon Curd recipe or store bought)
  • Toppings:  Assorted berries, kiwi and coconut flakes for topping (or any of your favorite seasonal fruit!)


Prepare the granola crust:

  1. 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).
  2. In a medium bowl, combine the oats, chopped nuts, finely shredded coconut, cinnamon and pinch of salt.
  3. 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.
  4. 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.
  5. Bake for 20-25 minutes or until golden brown.  Remove from heat and cool completely on a wire rack.

Assemble the tarts:

  1. Remove the tarts from the tart pans and place on a serving tray.
  2. 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.
  3. Top decoratively with fruit and serve immediately.  Enjoy!

Recipe from flavorthemoments.com