Breakfast Fruit Tarts Granola Crust: A Delicious & Healthy Recipe

Breakfast Fruit Tarts Granola Crust: Imagine starting your day with a burst of sunshine – a miniature edible masterpiece that’s both healthy and utterly delicious. These aren’t your average sugary pastries; we’re talking about vibrant, wholesome goodness packed into a delightful, hand-held treat. Forget the guilt and embrace the joy of a breakfast that feels like a celebration!

Fruit tarts, in their various forms, have graced tables for centuries, evolving from simple peasant fare to elegant desserts fit for royalty. While the traditional pastry crust has its place, our granola crust offers a modern, nutritious twist. It’s a nod to the past with a firm foot in the present, catering to our desire for both flavor and well-being.

So, why are these Breakfast Fruit Tarts Granola Crust so irresistible? It’s the perfect symphony of textures and tastes. The crunchy, nutty granola base provides a satisfying foundation for the creamy filling and the juicy, sweet burst of fresh fruit. They are incredibly convenient, perfect for a grab-and-go breakfast on busy mornings, or a delightful addition to a weekend brunch spread. Plus, they’re endlessly customizable – use your favorite fruits, experiment with different granola flavors, and create a breakfast that’s uniquely yours. Get ready to transform your mornings with these delightful little gems!

this Recipe

Ingredients:

• For the Granola Crust:
• 2 cups rolled oats (old-fashioned)
• 1 cup mixed nuts (almonds, pecans, walnuts), roughly chopped
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup seeds (pumpkin, sunflower, chia), optional
• 1/4 cup brown sugar, packed
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• For the Cream Cheese Filling:
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk or heavy cream (optional, for smoother consistency)
• For the Fruit Topping:
• 1 cup fresh strawberries, sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 kiwi, peeled and sliced
• 1/2 cup mandarin orange segments (canned or fresh)
• Optional: other fruits like blackberries, grapes, or peaches
• Optional Garnish:
• Fresh mint leaves
• Honey or maple syrup drizzle
• Shredded coconut

Preparing the Granola Crust:

1. Preheat the Oven: First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). This is crucial for getting that perfectly golden and crispy granola crust.
2. Combine Dry Ingredients: In a large bowl, combine the rolled oats, chopped nuts, shredded coconut, seeds (if using), brown sugar, and salt. Make sure everything is evenly distributed. This ensures a consistent flavor and texture throughout the crust.
3. Add Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), and vanilla extract. This mixture will bind the dry ingredients together and add sweetness and flavor.
4. Combine Wet and Dry: Pour the wet ingredients over the dry ingredients and stir well until everything is thoroughly coated. You want to make sure no dry oats or nuts are left uncoated. This is key to a crust that holds together well.
5. Press into Tart Pans: Lightly grease your tart pans. I like to use individual tart pans (about 4-inch diameter) for easy serving, but you can also use a larger tart pan. Press the granola mixture firmly and evenly into the bottom and up the sides of each tart pan. Use the back of a spoon or your fingers to create a compact and uniform crust. The firmer you press, the better the crust will hold its shape.
6. Bake the Crusts: Bake in the preheated oven for 12-15 minutes, or until the crusts are golden brown and fragrant. Keep a close eye on them, as they can burn quickly. The edges should be nicely browned.
7. Cool Completely: Remove the tart pans from the oven and let the crusts cool completely in the pans before filling. This is important because the crusts will firm up as they cool. Trying to remove them while they’re still warm can cause them to crumble.

Preparing the Cream Cheese Filling:

1. Soften the Cream Cheese: Make sure your cream cheese is softened to room temperature. This is essential for a smooth and creamy filling. If it’s still cold, it will be difficult to mix and you’ll end up with lumps.
2. Combine Ingredients: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
3. Add Sweetness and Flavor: Add the powdered sugar and vanilla extract to the cream cheese and continue to beat until well combined. Be careful not to overbeat, as this can make the filling too thin.
4. Adjust Consistency (Optional): If the filling is too thick, add a tablespoon of milk or heavy cream to thin it out to your desired consistency. You want it to be spreadable but not runny.
5. Chill (Optional): For a firmer filling, you can chill the cream cheese mixture in the refrigerator for about 30 minutes before filling the crusts. This will help it set up a bit.

Assembling the Fruit Tarts:

1. Fill the Crusts: Once the granola crusts have cooled completely, spoon or pipe the cream cheese filling into each crust, spreading it evenly. You can use a piping bag for a more polished look, or simply use a spoon or spatula.
2. Arrange the Fruit: Now comes the fun part! Arrange the sliced strawberries, blueberries, raspberries, kiwi, and mandarin orange segments (or any other fruits you like) on top of the cream cheese filling. Get creative with your arrangement! You can create patterns or simply pile the fruit high.
3. Garnish (Optional): If desired, garnish the fruit tarts with fresh mint leaves, a drizzle of honey or maple syrup, or a sprinkle of shredded coconut. These additions add extra flavor and visual appeal.
4. Chill (Optional): For best results, chill the assembled fruit tarts in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the filling to set up even more.
5. Serve and Enjoy: Serve the breakfast fruit tarts immediately and enjoy! These tarts are best enjoyed fresh, as the granola crust can soften over time.

Tips and Variations:

• Nut-Free Option: If you have a nut allergy, you can substitute the mixed nuts with more rolled oats or seeds.
• Vegan Option: Use maple syrup instead of honey, and ensure your cream cheese is a vegan variety. You can also use a vegan butter substitute for the coconut oil in the crust.
• Different Fruits: Feel free to experiment with different fruits depending on what’s in season and what you enjoy. Blackberries, grapes, peaches, and mangoes are all great options.
• Chocolate Drizzle: For a decadent twist, drizzle melted chocolate over the fruit tarts.
• Lemon Zest: Add a teaspoon of lemon zest to the cream cheese filling for a bright and citrusy flavor.
• Make Ahead: You can prepare the granola crusts and cream cheese filling ahead of time and store them separately. Assemble the tarts just before serving to prevent the crust from getting soggy.
• Storage: Store leftover fruit tarts in the refrigerator in an airtight container for up to 2 days. The crust may soften over time.

Enjoy your delicious and healthy breakfast fruit tarts! They’re perfect for a quick and easy breakfast, a brunch gathering, or a light dessert.

Conclusion:

And there you have it! These Breakfast Fruit Tarts with Granola Crust are truly a must-try recipe that will brighten up any morning. From the satisfying crunch of the homemade granola crust to the burst of fresh fruit and the creamy, subtly sweet filling, every bite is a delightful experience. I know I’ll be making these again and again!

But why are these tarts so special? It’s the combination of textures and flavors, the ease of preparation, and the sheer versatility that makes them a winner. They’re perfect for a quick weekday breakfast, a leisurely weekend brunch, or even a light and refreshing dessert. Plus, they’re a fantastic way to sneak in some extra fruit and whole grains into your diet. Let’s be honest, who can resist a delicious and healthy treat?

These tarts are more than just a recipe; they’re an experience. The aroma of baking granola filling the kitchen, the vibrant colors of the fresh fruit, and the satisfied smiles on the faces of those who enjoy them – it’s all part of the magic.

Looking for serving suggestions? These tarts are wonderful on their own, but you can also pair them with a dollop of Greek yogurt, a drizzle of honey, or a sprinkle of chopped nuts for added flavor and texture. For a truly decadent treat, try adding a scoop of vanilla ice cream.

And don’t be afraid to get creative with the fruit! While I’ve suggested a mix of berries, kiwi, and mango, you can use any fruit that’s in season or that you particularly enjoy. Peaches, plums, nectarines, grapes, and even citrus fruits would all be delicious additions. You could even create themed tarts based on the season, like a fall tart with apples, pears, and cranberries.

Want to take these tarts to the next level? Consider adding a layer of almond paste or marzipan to the bottom of the crust before adding the filling. This will add a rich, nutty flavor that complements the fruit beautifully. You could also experiment with different types of granola, such as a chocolate granola or a coconut granola.

The possibilities are endless!

I truly believe that this Breakfast Fruit Tarts Granola Crust recipe is a game-changer. It’s simple enough for even beginner bakers to master, yet impressive enough to serve to guests. It’s healthy, delicious, and endlessly customizable. What more could you ask for?

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some breakfast magic. I’m confident that you’ll love these tarts as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy baking! I hope you enjoy this recipe as much as I do. I’m excited to see your creations!