Homemade Granola Breakfast Tarts
My husband and I eat yogurt and granola quite a bit – not every day, but it is always in the house for a quick and easy snack, side with breakfast etc. Vanilla Greek yogurt and fresh fruit can always be found in our fridge, but after eating granola and yogurt so frequently – I wanted a change, an easy but fun change. A spin on the classic fruit, yogurt, and granola combination – in a beautiful tart.
Tarts are an incredibly beautiful, creative, and thoughtful dessert – the dough of a tart takes a little more TLC than you would imagine – and sometimes, we simply do not have time [or energy] for that. The granola tart crust is a dump, mix, shape treat that can take anywhere from 10-20 minutes depending on how quickly you work, and another 15 minutes to bake the crusts – you have a perfect brunch/breakfast party or personal treat ready to serve!
Granola Tart Shells
The granola crust is a combination of quick oats [which creates a softer/more flexible crust], I used ground flax seed for an additional nutritious component, honey, coconut oil [MCT Oil], cinnamon, finely chopped pecans as a binder, and vanilla paste. Once everything is evenly coated, add just enough of the granola mixture to the uncoated tart shells so that the bottom and edges are completely covered.
I used the back of my finger to maneuver the granola mixture around the tart pan but you can also use a small lightly oiled spoon – it really is your preference.
Bake for 15-20 minutes or until the granola is browned [careful not to burn]. After removing them from the oven while they are warm, you can [and should] use the back of a spoon to reshape the edge of the inside of the tart – making an indentation for the yogurt but it also pushes the sides up [as they will expand while baking]. This also forms that spot where the yogurt will sit.
You need to allow the shells to cool completely before you remove them from the pan – Because I had the removable bottom tart pans, I turned it over and pushed the removable bottoms out and help my breath – however the flexibility, thanks to the honey and using quick oats to create to softness, allowed me to maneuver them without breaking.
The granola tart shells is crunchy but soft [not soggy] just softer and more easy to handle in my opinion, I prefer it this way. If you are using these for a party, I suggest letting your guests add their yogurt and topping themselves. The shells will become soggy if they sit with the yogurt on them too long.
Storing the Shells
You can store the granola shells in an airtight container on the countertop (no need to refrigerate). They are good for 2-3 days after baking before becoming stale.
Homemade Granola Breakfast Tarts
Ingredients [4 inch tart pans]
Granola Tarts
Tart Filling
Instructions
Granola Tart
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Pre-heat oven to 325°F.
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Mix the oats, pecans, flax seed, melted oil, honey, vanilla, and cinnamon together in a bowl until thoroughly coated.
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Press about 3 tablespoons of the mixture into 8 greased mini tart pans, or enough to cover the sides and the bottom. [You can use larger ones but it will make less tart shells]. Use the back of an oiled spoon [or the back of your finger] to help press the granola evenly across the pan and up the sides.
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Bake in the center rack of the oven for about 15 to 17 minutes, or until golden.
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Immediately after removing the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. The shell puffs up in the oven, so it helps to reshape the crust after it bakes while still hot.
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Allow them to completely cool in the pan before removing.
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Use a small knife to gently release the sides of the crust, working around each side. Carefully remove them from the pan, turning over if needed into your hand. The crust should be crisp on the sides and hold together, but they will be very delicate.
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Fill each tart with yogurt and smooth it out evenly. Arrange the fruit on top and serve immediately. The crust will become soggy if left to sit for too long.
