Fruit Tarts with Granola Crust (Print Version)
# Ingredients:
→ For the granola tart shells
01 -
1 cup old fashioned rolled oats
02 -
1/4 cup finely ground nuts (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
→ For the filling and toppings
08 -
3/4 cup plain Greek yogurt (2%)
09 -
2-3 tablespoons lemon curd
10 -
Assorted berries, kiwi, and coconut flakes for topping
# Instructions:
01 -
Preheat the oven to 165°C (325°F). Place 6 mini tart pans on a large rimmed baking sheet and coat with cooking spray.
02 -
In a medium bowl, combine the rolled oats, ground nuts, shredded coconut, cinnamon, and salt.
03 -
In a small bowl, mix the melted coconut oil and maple syrup. Pour over the dry ingredients and stir until thoroughly moistened.
04 -
Divide the granola mixture evenly among the 6 tart pans. Press firmly into the bottom and slightly up the sides using a small measuring cup or the back of a spoon.
05 -
Bake for 20-25 minutes until golden brown. Remove from the oven and cool completely on a wire rack.
06 -
Whisk the Greek yogurt in a medium bowl until light and creamy. Remove the cooled tart shells from their pans and place on a serving tray.
07 -
Spoon 2 tablespoons of the whisked yogurt into each tart shell. Swirl 1 heaping teaspoon of lemon curd into each yogurt-filled shell.
08 -
Arrange fresh berries, sliced kiwi, and coconut flakes decoratively on top of each tart. Serve immediately.
# Notes:
01 -
These tarts are best served immediately after assembly to maintain the crispness of the granola crust.
02 -
You can prepare the tart shells up to 2 days in advance and store in an airtight container.