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No Bake Yogurt and Granola Breakfast Tart with Fresh Fruit

One of my favorite summer breakfasts is yogurt with fresh fruit and granola. I usually eat natural yogurt with a little cereal and an apple for breakfast; but whenever I feel like indulging myself a bit, I make it a bit fancier. I cut some fresh fruit, arrange the yogurt in a nice bowl add some homemade granola and top with maple or honey.  I get a colorful and fun breakfast that can also fit into my daily diet as long as I do not add tons of granola

This next tart is a kind of pampering breakfast – only in dessert! This granola breakfast tart is so easy to make, and would make a beautiful summer dessert. It’s made of a quick and easy oatmeal and biscuit crust filled with yogurt cream, all topped with fresh fruit, homemade granola and honey.

It’s a celebration of flavors, colors and textures all in one delicious and very easy to make breakfast tart. You just have to try this recipe!

Looking for more delicious pies and tarts? Click here >>

No Bake Yogurt and Granola Breakfast Tart with Fresh Fruit

Photo: Natalie Levin

No Bake Yogurt and Granola Breakfast Tart with Fresh Fruit

Photo: Natalie Levin



5 from 6 votes
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No Bake Yogurt and Granola Breakfast Tart with Fresh Fruit

Servings 24 cm round tart pan
Author Natalie

Ingredients

For the crust:

  • 150 grams of plain vanilla biscuits
  • 50 grams of oatmeal
  • 100 grams of melted butter

For the yogurt cream:

  • 200 grams 3% fat natural yogurt
  • 60 grams powdered sugar
  • 250 ml. whipping cream very cold
  • 2 tbsp. instant vanilla pudding powder

For decoration and serving:

  • Fresh fruits
  • Granola
  • Honey or maple

Instructions

Crust:

  1. In a food processor with a steel blade, place biscuits and grind into a thin powder.
  2. Add melted butter and oatmeal and mix until combined.
  3. Transfer the mixture into the pan and press it tightly to the bottom and sides pan to form a crust. Cool in the freezer for about 15 minutes.

Yogurt cream:

  1. In a mixer bowl place yogurt, sugar powder, cream and pudding powder and whip together at high speed until you get a uniform and stable yogurt cream.
  2. Pour the cream over the crust and straighten the top. Cool for about two hours in the refrigerator for stabilization.

Decoration and serving:

  1. Cut fruit and arrange at the top of the pie freely. Sprinkle a little granola for decoration and serve with honey.

Recipe Notes

  • Keep the tart in the refrigerator for up to two days.
  • You can prepare the crust and keep in the freezer for two weeks wrapped well. On the day of serving only prepare the cream and arrange the fruit and granola.
  • You can use store-bought or homemade granola.
No Bake Yogurt and Granola Breakfast Tart with Fresh Fruit

Photo: Natalie Levin

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