I have been waiting to make these!
Actually that is not completely 100. I have been waiting to make these to post! I made some last summer, with goat cheese fillings, but I never posted it.
I had some leftover granola bars from the market, so I thought…….hmm…..I could spare some of these to finally make some tarts. Because pies and tarts are kind of my things.
This is something that gets me excited, not just because it is beautiful and aesthetically pleasing, but it’s easy to make and customize.
I’ve got 6 mini tart pans, so I can make up a couple and freeze them until I am ready.
From there I have loads of options. Here I have used yogurt. Many can be anti-dairy, but I have been reading Chris Kressner and I’ve done a lot of research through the Weston A. Price organization, so I think if you can tolerate it, moderation isn’t bad. Plus fermented foods are great for your gut. Look at the source. I also like kefir, but if I was using kefir, I’d probably add some honey, it can have a strong flavor. Plus the last time I got some, I grabbed goat kefir and it for sure had a strong flavor and smell. So dress it up.
You could also use goat cheese. Use a dairy-free yogurt if it’s a concern.
Maybe blend the fruits into the yogurt to add some color, rather than just layering them on the top, as I have. I like textures, so I wanted the fruits cut rather than pureed to add some depth in texture. Besides eating and chewing makes the body do more work than simply swallowing food, and I think it’s more filling.
You can also customize this easily, by the fruits. Use the ones that you like. Make a tropical one with mango, pineapple, kiwi, and coconut flakes maybe. Or a caramel apple. Or a blackberry peach. Or a mixed berry. Last fall, I made a pumpkin one. Maybe you want to mix a tablespoon of almond butter in yours and layer banana slices on top, with some shaved dark chocolate.
Play around with options. Or keep it simple. I am just giving you a base.
Granola Yogurt Tarts
- 1/2 cup slivered almonds
- 1/2 cup walnuts, chopped
- 1/2 cup pecans, chopped
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- 1 cup unsweetened shredded coconut
- 1/4 cup dried cranberries
- 1/4 cup honey
- 2 tbsp coconut oil, melted
- 1/2 tsp cinnamon
- 1/4-1/2 cup yogurt
- Fresh fruit
- Fresh mint (optional)
Let’s Make it Happen:
Toss all the granola ingredients together. Pat into the bottom of mini tart pans (mine have removable bottoms, which are a lifesaver. Bake at 350 for 15 to 20 minutes until golden brown in color.
Cool completely. Freeze extras.
Smooth yogurt into the bottom. Layer fruit on the top. Maybe drizzle some honey and sprinkle some fresh mint on top.
Eat and enjoy!