Fruit and Granola Tart #BrunchWeek

This beautiful tart is perfect for brunch.  The crust can be made up to two days in advance, and it only takes minutes to fill and top it for serving.

Welcome to Day 2 of Brunch Week.......

Christy of A Kitchen Hoor's Adventures invited us to join her this week to celebrate that lovely meal served mid-morning to early afternoon, Brunch.  This event started on Monday when I shared a delicious BLT Eggs Benedict.  It continues today with these offerings.......

More Brunch Recipes:

• Pretty in Pink Margarita from A Kitchen Hoor's Adventures
• Strawberry Tea Cakes from Jolene's Recipe Journal
• Fruit and Granola Tart from A Day in the Life on the Farm
• Blackberry Streusel Muffins from Blogghetti
• Lemon Lavender Cupcakes from Art of Natural Living
• Eggs Benedict Burgers from The Spiffy Cookie
• Easy Cranberry Pomegranate Fizzer from A Little Fish in the Kitchen

This tart is beautiful and colorful enough to brighten up any Brunch table.  It is also delicious and sweet enough to be served as a healthier dessert.  

Yield: 6 servings

Author: Wendy Klik

Fruit and Granola Tart

This beautiful tart is perfect for brunch. The crust can be made up to two days in advance, and it only takes minutes to fill and top it for serving.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 2 1/2 c. honey and oat granola
• 1/4 c. coconut oil, melted
• 4 T. honey, divided
• pinch of salt
• 2 c. plain Greek Yogurt, full fat
• 6-8 Strawberries, halved
• 1/4-1/2 c. blueberries
• 7-9 Raspberries
• 2-3 Blackberries

Instructions

1. Place the granola, coconut oil, 3 Tablespoons of honey, and salt into the bowl of a food processor and pulse until combined and mixture holds together when pressed.
2. Place into a tart pan with a removable bottom that has been treated with cooking spray.
3. Use a measuring cup to press onto the bottom and up the sides of the pan. Cover and place into the refrigerator for at least one hour and up to overnight.
4. Remove the tart pan with the crust from the refrigerator. Combine the yogurt and the remaining 1 Tablespoon of honey and place into the crust. Use an offset spatula to smooth the top.
5. Place the strawberry halves around the outer edge of the tart, followed by the blueberries, raspberries, and blackberries. Serve immediately.

Notes

Adapted from a recipe found in Delish.

Nutrition Facts

Calories

406

Fat (grams)

18 g

Sat. Fat (grams)

9 g

Carbs (grams)

51 g

Fiber (grams)

3 g

Net carbs

47 g

Sugar (grams)

26 g

Protein (grams)

13 g

Sodium (milligrams)

48 mg

Cholesterol (grams)

3 mg

Similar Recipes

Blackberry Ricotta Pizza

Mixed Berry Crepes

Strawberries with Minted Yogurt

Property of A Day in the Life on the Farm