Fresh Berry Fruit Tart with Homemade Granola Crust

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A fresh and colorful fruit tart featuring a crisp homemade granola crust, creamy filling, and seasonal fruit—perfect for brunch, spring gatherings, or a light summer dessert.

My husband and I eat yogurt and granola quite a bit—not every day, but it is always in the house for a quick and easy snack, a side with breakfast, etc. Vanilla Greek yogurt and fresh fruit can always be found in our fridge, but after eating granola and yogurt so frequently, I wanted a change—an easy but fun change. A spin on the classic fruit, yogurt, and granola combination—in a beautiful tart.

Tarts are an incredibly beautiful, creative, and thoughtful dessert. The dough of a tart takes a little more TLC than you would imagine—and sometimes, we simply do not have time for that. The granola tart crust is a dump, mix, shape treat that can take anywhere from 10–20 minutes depending on how quickly you work, and another 15 minutes to bake the crusts. Then you have a perfect brunch/breakfast party or personal treat ready to serve!

Granola Tart Crust

The granola crust is a combination of quick oats (which create a softer, more flexible crust), ground flax seed for an additional nutritious component, honey, coconut oil (MCT oil), cinnamon, finely chopped pecans as a binder, and vanilla paste. Once everything is evenly coated, add just enough of the granola mixture to the tart pans so that the bottom and edges are completely covered.

I used the back of my finger to maneuver the granola mixture around the tart pan, but you can also use a small, lightly oiled spoon—it really is your preference.

Bake for 15–20 minutes, or until the granola is browned (careful not to burn). After removing them from the oven, while they are warm, you can (and should) use the back of a spoon to reshape the inside edge of the tart. This makes an indentation for the yogurt and also pushes the sides up, since they expand while baking.

You need to allow the shells to cool completely before you remove them from the pan. Because I had tart pans with removable bottoms, I turned them over, pushed the bottoms out, and held my breath! The flexibility—thanks to the honey and the quick oats—allowed me to maneuver them without breaking.

The granola tart shells are crunchy but soft (not soggy)—just softer and easier to handle, in my opinion, and I prefer it this way. If you are using these for a party, I suggest letting your guests add their yogurt and toppings themselves. The shells will become soggy if they sit with the yogurt on them too long.

Fresh Berry Fruit Tart with Homemade Granola Crust

A fresh and colorful fruit tart with a crisp homemade granola crust, creamy yogurt filling and seasonal fruit.

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Prep Time 20 minutes mins

Cook Time 17 minutes mins

Total Time 37 minutes mins

Servings: 8 mini tarts

Course: Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Granola crust

• 1½ cups quick oats
• 1 cup pecans finely chopped
• 1 tablespoon ground flax seed
• 5 tablespoons coconut oil melted
• ¼ cup honey
• 1 teaspoon vanilla paste or extract
• ½ teaspoon ground cinnamon

Filling and topping

• 2 cups Greek yogurt, coconut yogurt or almond yogurt
• 4 cups mixed fruit such as strawberries, raspberries and blueberries

Equipment

• 8 mini tart pans (removable bottoms help)
• Small knife

Method

 

1. Preheat the oven to 325°F.
2. Mix the oats, pecans, flax seed, melted coconut oil, honey, vanilla and cinnamon in a bowl until thoroughly coated.
3. Press about 3 tablespoons of the mixture into each of 8 greased mini tart pans, covering the bottom and sides. Use the back of an oiled spoon (or the back of your finger) to press the granola evenly across the pan and up the sides.
4. Bake on the center rack for about 15–17 minutes, until golden.
5. Right after removing the shells from the oven, use the back of a spoon to press down the centers and push up the sides. The shells puff up in the oven, so reshaping them while hot makes room for the yogurt.
6. Let the shells cool completely in the pans. Use a small knife to gently release the sides, then carefully remove them, turning them over into your hand if needed. They should hold together but will be delicate.
7. Fill each tart with yogurt and smooth it out. Arrange the fruit on top and serve immediately.

Notes

Serve right away: The crust softens if the yogurt sits on it too long. For parties, let guests add their own yogurt and fruit.

Storage: Store the shells (with no yogurt) in an airtight container on the counter for 2–3 days. No need to refrigerate.

Larger tarts: You can use bigger tart pans; you’ll get fewer shells.

Storing Leftovers

You can store the granola shells (with NO yogurt) in an airtight container on the countertop—no need to refrigerate. They are good for 2–3 days after baking before becoming stale.