Fresh Yogurt Tarts (Print Version)
# Ingredients:
→ Crust (granola base)
01 -
200 g plain granola
02 -
60 g melted butter or melted coconut oil
03 -
2 tablespoons honey or maple syrup
→ Filling
04 -
250 g plain or vanilla yogurt (Greek or regular)
05 -
1/2 teaspoon vanilla extract (if you want)
06 -
2 tablespoons honey or maple syrup (add if you like it sweeter)
→ Topping
07 -
Fresh fruit (strawberries, blueberries, raspberries, kiwi, mango, etc)
08 -
Chia or flax seeds (if you want)
09 -
Mint leaves (if you want)
# Instructions:
01 -
Turn your oven on to 180°C. Mix granola, melted butter (or coconut oil), and honey in a bowl. Stir everything until the granola gets completely coated.
02 -
Put the granola mix into lightly greased muffin tins. Push down firmly using a spoon's back to make a thick crust on the bottom and sides of each cup. Bake for 10-12 minutes until the crusts look a bit golden. Let them cool all the way in the tins.
03 -
In a bowl, stir together the yogurt with vanilla extract and honey (if you're using them).
04 -
After the crusts cool down, gently take them out. Put a spoonful of yogurt into each crust.
05 -
Place fresh fruit pieces on top of the yogurt. Sprinkle some chia or flax seeds for extra nutrition if you want, and add mint leaves for a nice touch.
06 -
Eat the tarts right away for maximum crunch, or chill them in the fridge for 1-2 hours before eating.
# Notes:
01 -
Make the crusts ahead of time and add toppings just before serving so the granola stays crunchy.
02 -
For a dairy-free option, try coconut or almond plant-based yogurt instead.
03 -
Put a spoonful of fruit puree or compote under the yogurt to add more flavor.