Breakfast Fruit Tarts with Granola

These breakfast fruit tarts transform morning routines with their nutritious granola crusts and vibrant fruit toppings. I've created these mini masterpieces countless times, watching guests' eyes light up when they discover these beautiful treats aren't just gorgeous, they're actually good for you!

When my daughter first started kindergarten, I needed something special yet nutritious for her first day. These tarts became our tradition, and five years later, she still requests them for every important morning.

Ingredients

• Old fashioned rolled oats: Create the perfect hearty base providing fiber and substance
• Ground nuts: Add healthy fats and protein while creating wonderful texture
• Shredded coconut: Brings subtle sweetness and helps bind the crust
• Cinnamon: Adds warmth and complements the fruit beautifully
• Coconut oil: Binds everything without butter making these dairy free optional
• Maple syrup: Provides natural sweetness and helps the crust caramelize
• Greek yogurt: Creates a protein rich creamy layer that balances the crunchy crust
• Lemon curd: Adds bright acidity that makes the flavors pop
• Fresh seasonal fruits: Bring color, vitamin C, and natural sweetness

Step-by-Step Instructions

Make the granola crust:

Preheat your oven to 325℉ and prepare mini tart pans by spraying with cooking spray. Combine oats, finely ground nuts, coconut, cinnamon and salt in a bowl, mixing thoroughly to distribute the spices evenly. In a separate small bowl, warm coconut oil until just melted then stir in maple syrup until combined. Pour this wet mixture over your dry ingredients and use a spatula to ensure everything is evenly moistened. The mixture should clump together slightly when pressed.

Form the tart shells:

Divide your granola mixture evenly among six mini tart pans. Use the back of a measuring spoon or your fingers to press firmly against the bottom and slightly up the sides. Press firmly enough that the crust holds together but not so hard that it becomes compacted. The more evenly you distribute the mixture, the more uniform your finished tarts will be.

Bake to perfection:

Place your prepared tart pans on a rimmed baking sheet and bake for 20 to 25 minutes until they turn golden brown and smell toasty. Check at the 18 minute mark as ovens vary. The crust should feel firm to the touch. Allow the tarts to cool completely on a wire rack before attempting to remove them from the pans. This cooling period is critical for the crust to set properly.

Prepare the filling:

While the crusts cool, whisk your Greek yogurt vigorously in a bowl until it becomes smooth and slightly lighter in texture. This extra whisking makes the yogurt creamier and easier to spread. Place two tablespoons of yogurt into each cooled tart shell, creating a smooth even layer with the back of a spoon.

Add the lemon swirl:

Drop one heaping teaspoon of lemon curd onto the yogurt in each tart. Using a toothpick or the tip of a knife, gently swirl the lemon curd through the yogurt creating a beautiful marble effect. Do not overmix or you will lose the distinct yellow swirls.

Arrange your fruit:

Select a variety of colorful fruits and slice them thinly for easy arrangement. Place berries whole or halved if large. For kiwi and other larger fruits, create thin slices. Arrange decoratively working from the outside in, overlapping slightly for visual appeal. The fruit should be nestled gently into the yogurt without pressing too hard.

Pin it

My absolute favorite part of these tarts is the contrast between the crunchy granola crust and the creamy yogurt filling. I discovered this recipe during a particularly hectic time in my life when I wanted nutritious breakfasts without sacrificing flavor. My family was skeptical at first but now requests these tarts for special occasions and weekend breakfasts alike.

Make Ahead Options

The beauty of these breakfast tarts lies in their versatility for planning ahead. Prepare the granola crusts up to three days before serving and store them in an airtight container at room temperature. The morning of serving, simply assemble with yogurt, lemon curd and fresh fruit. For brunch gatherings, prepare all components separately and create an assembly station where guests can customize their own tarts. This interactive approach always delights guests and removes last minute preparation stress.

Seasonal Variations

Adapt these tarts throughout the year using whatever fruits are at their peak. In summer, use fresh berries, sliced peaches and cherries for vibrant color. Fall brings opportunities for thinly sliced apples, pears and pomegranate seeds. Winter citrus like blood oranges and grapefruit segments add bright notes during colder months. Spring welcomes strawberries, apricots and the first blueberries. The yogurt base works wonderfully with any fruit combination, making these truly year round treats.

Dietary Modifications

These versatile tarts accommodate many dietary needs with simple adjustments. For dairy free versions, substitute coconut yogurt for Greek yogurt and use a dairy free lemon curd. Those avoiding gluten can ensure they use certified gluten free oats. For nut allergies, replace the ground nuts with additional oats or sunflower seeds. Reduce the maple syrup by half for less sugar, or substitute monk fruit sweetener for a lower glycemic option. The flexible recipe allows for customization without sacrificing the delightful texture and flavor profile.

Pin it

Create a wholesome treat everyone loves with these customizable breakfast fruit tarts. Make them your go-to for any occasion!

Frequently Asked Questions

→ Can I make the granola crusts ahead of time?

Yes, you can prepare the granola crusts 1-2 days in advance. Store them in an airtight container at room temperature until ready to assemble with the yogurt and toppings. For best results, fill and top the tarts just before serving to maintain the crisp texture of the crust.

→ What can I substitute for coconut oil in the granola crust?

If you prefer not to use coconut oil, melted butter works as an excellent substitute. For a vegan option, you can use olive oil or another neutral vegetable oil, though this may slightly alter the flavor profile of the crust.

→ Can I use flavored Greek yogurt instead of plain?

Absolutely! While plain Greek yogurt provides a neutral base that complements the lemon curd and fresh fruit, you can certainly use vanilla or honey flavored Greek yogurt for additional sweetness. Just keep in mind that flavored varieties may contain added sugars.

→ What other fruits work well as toppings for these tarts?

These tarts are versatile and work beautifully with many fruits. Try sliced peaches, nectarines, or plums in summer; pomegranate seeds and citrus segments in winter; or diced apples and pears in fall. Choose fruits that are in season for the best flavor and visual appeal.

→ How do I prevent the granola crust from sticking to the tart pans?

Be sure to spray the tart pans thoroughly with cooking spray before adding the granola mixture. For extra insurance against sticking, you can line the bottom of each pan with a small circle of parchment paper. Allow the crusts to cool completely before attempting to remove them from the pans.

→ Can I make these tarts dairy-free?

Yes, for a dairy-free version, substitute the Greek yogurt with coconut yogurt or another plant-based yogurt alternative. You'll also need to ensure your lemon curd is dairy-free or make a vegan version using coconut cream instead of butter.