RECIPES

Don’t miss out on this delicious Granola Yogurt Tart. The crust is crispy yet crumbly and perfect for any summer gathering. It is filled with non dairy yogurt and topped off with fresh blueberries and sliced lemon.

This Yogurt Granola Fruit Tart is my healthy alternative to my normal desert. Instead of a making a buttery crust the tarts crust is crispy and crumbly made with old fashioned oats. To make this tarts filling healthier I decided to swap out the traditional tart custard filling and use non dairy yogurt that does not have any added sugar to it and top it off with fresh fruit. For the topping on these mini tarts I used blueberries and lemon, though any type of fruit will work.

I have a big sweet tooth so one of my favorite kind of way to eat this Granola Yogurt Tart  is in the mornings for breakfast. It is so easy to make them ahead of time and just pull one individual tart out at a time and eat it. These tarts are also perfect for any type of summer gathering. You can make them ahead of time and serve them individually to all of your guests.

The tart crust is made with simple gluten free and vegan ingredients. To make this tart crust you will first preheat the oven to 350 degrees fahrenheit. Then add oats, almonds, shredded coconut, coconut oil and agave syrup together in a high powered blender and blend until it gets that flaky crust like texture. After you have done that transfer your crust to a bowl. Spray your mini tart pans so that the crust does not stick  to the pans while they are baking.

You will then slowly add your tart crust to your mini pans. I used about ¼ of a cup of crust to each of my tart. However, it will depend on how small or large your pans are for the amount of crust you will add to your mini tarts. Just use your best judgement for the amount of crust, just make sure to leave room for the yogurt filling. Trust me when I say no matter how much crust you add it will be delicious!

Using your hands press down the crust mixture forming the shape of your tart. Bake tarts for 4-5 minutes in the oven. Make sure not to over cook the tarts, they will dry out and lose shape. Take them out and let cool for 10 minutes. Then add the yogurt and fill it to the top of the tart and add your fresh fruit. Lastly, take tarts out of the pans. You want to make sure to do this really slowly so the crust does not crumble. If you do not want to remove the tarts from the pans you can eat the tarts right away.

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Yogurt Granola Tart

  • Servings: 4-5
  • Difficulty: easy
  • Print

Don't miss out on this delicious Granola Yogurt Tart. The crust is crispy yet crumbly and perfect for any summer gathering. It is filled with non dairy yogurt and topped off with fresh blueberries and sliced lemon


Ingredients

  • 1 cup old fashioned oats
  • ⅓ cup almonds
  • ⅓ cup coconut oil
  • 3 Tbsp shredded coconut
  • 3 Tbsp maple syrup
  • 2 cup dairy free yogurt
  • 1 cup fresh fruit, toppings
  • pinch of salt

Directions

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Add oats, almonds, shredded coconut, coconut oil and agave syrup together in a high powered blender and blend until it gets that flaky crust like texture. Transfer to a large bowl.
  3. Spray your mini tart pans so that the crust does not stick to the pans while they are baking.
  4. Add your tart crust to your mini pans. I used about ¼ of a cup of crust to each of my tart. It will depend on how small or large your pans are for the amount of crust you will add to your mini tarts. Make sure to leave room for the filling.
  5. Using your hands press down the crust mixture forming the shape of your tart.
  6. Bake tarts for 4-5 minutes in the oven.
  7. Take out tarts and let cool for 10 minutes. Fill tarts with yogurt and top with fresh fruit.
  8. Lastly, take tarts out of the pans, eat and enjoy!
  9. Leftovers will last 2 days in the fridge. Any longer the crust will get very soggy.


Make it Your Own

  • Add additional toppings to your mini tarts. Some of my favorites include shredded coconut, chia seeds, strawberries and raspberries
  • Not a fan of yogurt? Add dairy free whipped cream as the filling.
  • Making these tarts for a party? Double the recipe.
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