Delightful Yogurt and Fruit Tarts

These breakfast tarts are a tasty and healthy way to start your day. They feature a crunchy granola base topped with creamy yogurt and fresh fruit, making them perfect for a quick breakfast or a light brunch option.

I came up with this idea one Sunday when my kids wanted something special but nutritious for breakfast. Since then, they've become our weekend tradition, and even my pickiest guests always ask me for the recipe.

Ingredients

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For the granola base

• 200 g plain granola: gives that nice crunch and can be chosen based on what nutrition you prefer
• 60 g melted butter or coconut oil: binds everything together and adds richness
• 2 tablespoons honey or maple syrup: adds natural sweetness and helps hold the shape

For the filling

• 250 g plain or vanilla yogurt: go for Greek yogurt if you want extra creaminess and protein
• 1/2 teaspoon vanilla extract: boosts flavor but you can skip it if you want
• 2 tablespoons honey or maple syrup: add more or less depending on how sweet you like it

For the topping

• Various fresh fruits: seasonal fruits will give you the best flavor and nutrients
• Chia or flax seeds: add omega-3s and a nice texture contrast
• Mint leaves: bring a fresh aroma and make everything look prettier

Step-by-Step Guide

Making the base:

Heat your oven to 180°C. Mix the granola thoroughly with melted butter and honey in a bowl until everything looks wet and sticky. Make sure all the granola bits are coated so your crust holds together well.

Shaping the tarts:

Divide the mixture into lightly greased muffin tins. Use the back of a spoon to press down firmly and create a little bowl shape. Pressing firmly is key so your tarts don't fall apart after baking. Bake for 10-12 minutes until they're just golden but not too dark.

Making the filling:

While the bases cool down, mix the yogurt with vanilla and honey in another bowl. The mixture should be smooth and well combined. For an even creamier texture, you can drain your yogurt in a coffee filter for about 30 minutes before using it.

Putting it all together:

Once the crusts are totally cool, gently remove them by sliding a thin knife around the edges. Fill each tart with a good spoonful of your prepared yogurt, making a small dip in the center for the fruits.

Adding the pretty touches:

Arrange fresh fruits nicely on top of the yogurt. Try mixing colors for a more attractive look. Sprinkle some chia seeds and add a small mint leaf to make it look fancy.

My favorite thing about this recipe is the homemade cinnamon granola I specially make for these tarts. The smell that fills the house while it's baking wakes everyone up and creates such a cozy feeling. During our last family brunch, my 92-year-old grandma gobbled up two tarts and told me it was the best breakfast she'd had in years.

Storage Tips

You can make the granola bases up to 3 days ahead and keep them in an airtight container at room temperature. To keep them crunchy, only add the yogurt and fruit right before serving. If you have leftover assembled tarts, you can store them in the fridge for a day, but know that the base will get softer from contact with the yogurt.

Swaps and Changes

For a vegan version, swap regular yogurt with coconut or almond yogurt and use maple syrup instead of honey. If you don't eat gluten, pick a certified gluten-free granola. Want something more indulgent? Add a thin layer of hazelnut spread or jam under the yogurt. In fall, a version with caramelized apples and cinnamon is super comforting.

Serving Ideas

These tarts really shine at a brunch where everyone can create their own. Set up a "tart bar" with the baked bases, yogurt, and different toppings. For a fuller breakfast, pair them with a green smoothie and a cup of jasmine green tea. For special occasions like Mother's Day, arrange the tarts on a tiered stand with edible flowers for a wow effect.

Background and Inspiration

This recipe draws from traditional Scandinavian muesli, but in a modern, grab-and-go form. In Nordic countries, breakfast is seen as the day's most important meal, focusing on whole, nourishing ingredients. These tarts are my modern take on that tradition, adapted to our contemporary lifestyle where we need both nutrition and convenience.

Frequently Asked Questions

→ How do I store these tarts?

You can keep the tarts in your fridge for up to 2 days. For the best crunch, put them together right before you plan to eat them.

→ Can I use plant-based yogurt?

Absolutely! Coconut or almond-based yogurt works great for a dairy-free version.

→ What are the best fruits to use?

Fresh berries like strawberries, blueberries, raspberries, plus kiwi or mango all add nice color and flavor.

→ Can I make the base ahead of time?

You bet! Make the granola crusts and store them in an airtight container. Just add the yogurt and fruits when you're ready to serve.

→ How can I keep the base crispy?

Add the yogurt and fruits at the last minute so the granola base doesn't get soggy.