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Mini granola tarts filled with yogurt and topped with fresh berries

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
Cook Time 17 minutes
Total Time 37 minutes
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.