Beautiful Breakfast Tart
User Reviews
3.7
Beautiful Breakfast Tart
Description
This tart starts with a crust combining old-fashioned rolled oats, a variety of chopped nuts and seeds, melted butter, honey, and vanilla extract. This mixture is pressed evenly into a greased 10-inch tart pan with a removable bottom, then baked at a moderate temperature until lightly golden and firm enough to hold the filling. The crust's mixture of grains, nuts, and seeds gives it a textured, nutty base that contrasts with the smooth topping.
After cooling, the tart is filled with creamy Greek yogurt which provides tang and moisture, complementing the nutty crust. The yogurt's thick consistency helps keep the tart sliceable when using strained varieties. Fresh fruit—such as sliced or whole berries, stone fruits, or citrus—is arranged on top, adding vibrant flavor, natural sweetness, and a fresh contrast to the richness below.
This tart makes an aesthetic and nutritious breakfast or snack. It pairs well with a drizzle of honey or a sprinkle of extra nuts. To preserve the crust's texture, it is recommended to serve the tart soon after assembling, as the moisture from the yogurt and fruit can soften the crust over time. Alternatively, prepare the crust a day ahead and assemble just before serving for best results. Using pre-made granola is an option for convenience, though baking the crust adds a fresher crunch.
The recipe advises the 10-inch pan size to provide enough surface area for an attractive fruit arrangement. Variations in yogurt or fruit choice allow tailoring the tart to taste preferences or seasonal availability.
Ingredients
- 1 1/2 cup old fashioned rolled oats quick cooking oats can substitute
- 1 cup nuts I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds, mixed, chopped
- 1 cup seeds I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds, mixed, chopped
- 5 Tbsp butter melted
- 1/4 cup honey or sweetener of your choice
- 1 tsp vanilla extract
- Greek yogurt about 3 cups; any type of yogurt can be used; may want to strain looser yogurt to thicken
- Fruit assorted; sliced or whole; for topping
Instructions
- Preheat your oven to 325F.
- First make the granola crust: mix the oats, nuts and seeds, melted butter, honey and vanilla together in a bowl until everything is thoroughly coated.
- Press the mixture into a greased 10" tart pan with a removable bottom (or a pie plate). Use a measuring cup to help press the granola evenly across the pan and up the sides.
- Bake for about 15 minutes, until lightly golden. Let cool. You can make the crust ahead if you want to and fill it the next morning just before serving.
- Fill the tart with Greek yogurt, and smooth out evenly.
- Arrange the fruit on top.
- Serve immediately. The crust will start to soften after you add the yogurt and fruit, so don't wait to long to serve it.
Notes
- Prepare the granola crust a day ahead and fill with yogurt and fruit just before serving to keep the crust crisp.
- Use thick, strained Greek-style yogurt to ensure the tart holds its shape when sliced.
- A 10-inch tart pan is recommended for ample space to arrange fruit attractively.
- For convenience, ready-made granola can be used as a crust substitute, layered at the bottom without baking.
- Serve immediately after assembly to prevent the crust from becoming soggy from the yogurt and fruit moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 105mg | 4% |
| Potassium | 366mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
You'll Also Love
