These Breakfast Fruit Tarts with Granola Crust are a delightful brunch choice, featuring crisp granola shells, a creamy Greek yogurt and lemon curd filling, and a colorful assortment of fresh fruit. They’re simple to make, visually attractive, and ideal for entertaining—especially as a build-your-own tart bar for spring and summer gatherings.
If you want a show-stopping brunch option, these Breakfast Fruit Tarts deliver. Crunchy granola crusts hold a silky yogurt and lemon curd filling, finished with fresh, seasonal fruit for a bright, wholesome bite.
They’re easily customizable: keep the lemon curd for a bold citrus note, or skip it and sweeten the Greek yogurt with honey and lemon zest or vanilla for a lighter filling. If you prefer making your own lemon curd, a quick homemade version adds excellent flavor.
These tarts are perfect for a DIY tart bar—set out crusts, fillings and a variety of fruit so guests can assemble their own. They pair well with savory brunch dishes like a spinach and feta frittata or mini crustless quiches for a balanced spread.
Why This Recipe Works
- Wholesome and delicious. Made from real-food ingredients with the option to naturally sweeten.
- Perfect for brunch. Light, fresh, and visually appealing.
- Customizable. Choose lemon curd or a sweetened yogurt filling based on taste.
- Make-ahead friendly. The crusts can be prepared in advance.
- Great for entertaining. Easy to set up as a DIY breakfast tart bar.
Recipe Ingredients
- Rolled oats. Use old-fashioned rolled oats for the granola crust, not quick oats.
- Finely chopped nuts. Walnuts, pecans, or almonds work well. Almond flour can be used but will change the texture slightly.
- Maple syrup. Honey is an easy substitute.
- Coconut oil. Adds richness and helps crisp the crust; swap with another neutral oil if preferred.
- Shredded coconut. Unsweetened shredded coconut adds texture; if you don’t like coconut, use chia seeds, sunflower seeds, or extra chopped nuts.
- Yogurt. Plain Greek yogurt is thick and protein-rich; regular or dairy-free yogurts are fine if you prefer a different texture.
- Lemon curd. Stirred into the yogurt for a bright citrus flavor. If unavailable, sweeten yogurt with honey and add lemon zest or vanilla.
- Fresh fruit. About 1 1/2–2 cups of berries, sliced kiwi, mango, citrus, or a mix of your favorites.
See the detailed recipe card below for ingredient quantities and the full ingredient list.
How to Make Breakfast Fruit Tarts (Granola Crust + Yogurt Filling)
These mini granola tarts come together quickly. The granola crust can be made 1–2 days ahead and stored until ready to fill.
Pro tip: Assemble the tarts just before serving to avoid a soggy crust.
Summary of steps—full instructions are included in the recipe card below.
- Prepare the granola crust. Combine oats, very finely chopped nuts, shredded coconut, cinnamon, and salt. Mix melted coconut oil and maple syrup, then stir into the dry ingredients until evenly moistened.
- Press into tart pans. Press about 3 tablespoons of the granola mixture into each mini tart pan, compacting the sides so the shells keep their shape.
- Bake. Bake at 325°F (about 160°C) for 20–25 minutes, until golden and set. Cool completely before removing from the pans.
- Prepare the filling. Stir Greek yogurt and lemon curd together until smooth. Alternatively, sweeten yogurt with honey and lemon zest or vanilla.
- Fill and top. Spoon roughly 3 tablespoons of the yogurt mixture into each shell, spread evenly, and arrange fresh fruit on top. Serve immediately.
This recipe yields filling for about 8 mini tarts, with a little extra depending on how full you like them.
Tips for Success
- Chop nuts very finely so the crust binds well.
- Press the granola mixture firmly into the tart pans, especially along the sides.
- Allow the crusts to cool completely before removing from pans to avoid breakage.
- Store finished tart shells in their pans or in an airtight container for 1–2 days if not using right away.
- Assemble the tarts just before serving to keep the crust crisp.
Recipe FAQs
Regular, Greek, or a dairy-free yogurt all work. Greek yogurt gives a thicker, creamier filling while regular yogurt will be lighter.
Yes. Sweeten the yogurt with honey or maple syrup and add lemon zest or vanilla for flavor instead.
You can bake the tart shells 1–2 days ahead and store them. Assemble the tarts only just before serving.
Recipe Notes
- Pro tip: Finely chop nuts using a food processor or a sharp knife. Almond flour can be used as an alternative and still produces great results.
- If you dislike coconut, substitute an equal amount of finely chopped nuts or use a mix of half nuts and half chia or sesame seeds.
- Store tart shells in an airtight container or keep them in the tart pans to protect their shape; they are fragile once baked.
- Do not assemble tarts in advance, as the granola crust will soften from contact with the yogurt.
- This recipe doubles easily if you’re feeding a larger crowd.
More delicious breakfast recipes:
- Bacon and egg cups
- Blueberry baked oatmeal
- Ham frittata
- Peanut butter granola
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so the author can see your creations.
Breakfast Fruit Tarts with Granola Crust
8 tarts
Equipment
- Mini tart pans
- Small mixing bowls and a rimmed baking sheet
Ingredients
For the granola tart shells:
- 1 1/4 cups old fashioned rolled oats
- 1/2 cup finely ground nuts (walnuts, almonds or pecans)
- 1/4 cup finely shredded coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 3 tablespoons pure maple syrup (or honey)
For the tarts:
- 1 1/2 cups plain Greek yogurt
- 3–4 tablespoons lemon curd (or sweeten yogurt with honey and lemon zest)
- 2 cups fresh fruit (berries, sliced kiwi, etc.)
Instructions
Prepare the granola crust:
- Preheat the oven to 325°F. Place mini tart pans on a rimmed baking sheet and lightly grease them.
- In a medium bowl, combine oats, chopped nuts, shredded coconut, cinnamon, and salt.
- Mix melted coconut oil and maple syrup together, then stir into the dry ingredients until everything is evenly moistened.
- Divide the granola mixture among the tart pans, pressing it into the bottom and up the sides using a spoon or tablespoon.
- Bake for 20–25 minutes until golden brown. Cool completely on a wire rack before removing from pans.
Assemble the tarts:
- Carefully remove cooled tart shells from the pans and arrange them on a serving tray.
- Stir the Greek yogurt and lemon curd together until smooth. Place about 3 tablespoons of the yogurt mixture into each tart shell and spread evenly.
- Top each tart with fresh fruit and serve immediately.
Notes
- Chop nuts very finely for the best crust texture; almond flour is an acceptable substitute.
- Substitute coconut with an equal amount of finely chopped nuts or a mix of seeds if desired.
- Store tart shells in an airtight container for 1–2 days if not using right away. Keeping them in the tart pans helps prevent breakage.
- Do not assemble the tarts in advance to avoid sogginess.
- This recipe is easily doubled.
Nutrition
Carbohydrates: 30 g, Protein: 7 g, Fat: 15 g, Fiber: 3 g, Sugar: 17 g
Nutrition is estimated and provided as a guideline for informational purposes only.
Cuisine: American —
Author: Marcie