Granola-Crusted Yogurt Fruit Tart

So this looks pretty impressive right? Well, the reality is that this Granola-Crusted Yogurt Fruit Tart is just a granola, yogurt and fruit parfait. For brunch entertaining, I love the idea of a simple classic breakfast dish reformatted into something more elevated and elegant. The crust is a simple granola recipe that is baked into a tart pan with a removable bottom. Once the granola crust cools completely, you simply fill the crust with yogurt and top with fruit. This dish does not slice neatly like a tart and it’s not meant to. Just dig in and turn the whole thing into a crumbly, creamy mess– for some reason it tastes even better that way!

Preheat the oven to 325 degrees. Start by making the granola crust. Mix all the granola ingredients in a bowl until evenly combined. Use the bottom of the tart pan to trace a circle of parchment paper to line the bottom of the tart. Smear a dab of coconut oil to the bottom of the tart pan so the parchment paper stays in place. Grease the sides and top of the parchment well then lightly flour the greased areas and tap the excess flour out. The granola gets very sticky so it’s important that your pan is well greased!

Fill the tart pan with the granola and using a measuring cup press the bottom layer of granola evenly and press it against the sides. You may have extra granola that you can bake up to sprinkle on top.

Place the tart on a baking sheet and bake for 20 to 25 minutes until golden brown. Allow the tart to cool enough to handle with your hands, about 15 minutes. Then, carefully, remove the side of the tart pan but keep the bottom of the tart pan under the granola shell. Allow the granola shell to cool entirely. It should be hard.

Fill the shell with yogurt and top with cut fruit. If you make your own vanilla yogurt, mix the yogurt ingredients together until combined. I had extra granola that I baked separately so I sprinkled more on top. If you do cook the extra granola with the tart, make sure to remove it before the crust is done because it will cook a lot faster.

Serve on a cake stand and enjoy!

GRANOLA-CRUSTED YOGURT FRUIT TART

Granola Ingredients:

• 2 cups of rolled oats
• 1 cup of chopped pecans
• 1/2 cup of maple syrup
• 1 1/2 teaspoons of ground cinnamon
• 2 generous pinches of kosher salt
• 1/3 cup of coconut oil, melted
• Extra coconut oil and a handful of all purpose flour for greasing and flouring the tart pan

Yogurt Ingredients:

• 3 cups of plain Greek yogurt
• 2 tablespoons of maple syrup or agave syrup or other sweetener
• 1 teaspoon of vanilla extract

 Directions:

• Preheat the oven to 325 degrees.
• Start by making the granola crust. Mix all the granola ingredients in a bowl until evenly combined. Use the bottom of the tart pan to trace a circle of parchment paper to line the bottom of the tart pan. Smear a dab of coconut oil to the bottom of the tart pan so the parchment paper stays in place. Grease the sides and top of the parchment well then lightly flour the greased areas and tap the excess flour out.
• Fill the tart pan with the granola and using a measuring cup press the bottom layer of granola evenly and press it against the sides. You may have extra granola that you can bake up to sprinkle on top. If you do cook the extra granola make sure to remove it before the crust is ready because it will cook a lot faster than the crust.
• Place the tart on a baking sheet and bake for 20 to 25 minutes until golden brown. Allow the tart to cool enough to handle with your hands, about 15 minutes. Then, carefully, remove the side of the tart pan but keep the bottom of the tart pan under the granola shell. Allow the granola shell to cool entirely.
• Fill the shell with yogurt and top with cut fruit. If you make your own vanilla yogurt, mix the yogurt ingredients together until combined.

(images of HonestlyYUM)