One of my favorite dessert recipes to make is a fruit tart – with a thick shortbread cookie base, a cream cheese custard and beautifully glazed fruit. Yummmm! While it’s clearly a dessert recipe, I have been known to sneak a slice for breakfast (shhhhh!). So imagine my excitement when I came across this healthier recipe – designed for a breakfast! It has a granola crust with a greek yogurt filling. And really – who can’t get behind a beautiful, geometric arrangement of ripe fruit?! This will be the perfect addition to my Easter brunch menu! What are you serving on Easter?
INGREDIENTS
– 1 1/2 cup old fashioned oats
– 1 cup mixed chopped nuts and seeds (I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds)
– 5 Tbsp butter, melted
– 1/4 cup honey
– 1 tsp vanilla extract
– about 3 cups Greek yogurt, coconut yogurt, or almond yogurt (If your yogurt is loose, strain it first)
– assorted sliced or whole fruit for topping
INSTRUCTIONS
– Set oven to 325F.
– Mix the oats, nuts and seeds, melted butter, honey and vanilla together in a bowl until everything is thoroughly coated.
– Press the mixture into a greased 10″ tart pan with a removable bottom (or a pie plate). Use a measuring cup to help press the granola evenly across the pan and up the sides.
– Bake for about 15 minutes, until lightly golden. Let cool. You can make the crust ahead if you want to and fill it the next morning just before serving.
– Fill the tart with Greek yogurt, and smooth out evenly.
– Arrange the fruit on top.
– Serve immediately.
NOTES
– You can make the crust the day before, but once you put the yogurt on top, it’s best to eat it sooner rather than later. The yogurt will eventually make the granola a little soggy if left to sit too long.
– Use sweetened or flavored yogurt if you don’t like it plain, but the thick Greek style works best if you intend to slice your tart.
– I used a 10″ tart pan, keep in mind that if you use something smaller in diameter you will have less space to create a pleasing arrangement of fruit.
