Breakfast Fruit Tarts with Crunchy Granola Crust

These Breakfast Fruit Tarts with Granola Crust are a bright, crowd-pleasing brunch option built with crisp granola shells, a creamy Greek yogurt and lemon curd filling, and a colorful assortment of fresh fruit. They’re easy to make, wholesome, and ideal for a build-your-own tart bar at spring or summer gatherings.

If you want an attractive, make-ahead friendly dish that tastes as good as it looks, these Breakfast Fruit Tarts are a perfect choice. The granola crusts bake up crunchy and golden, the yogurt filling provides protein and creaminess, and a spoonful of lemon curd adds a bright citrus lift. Top with berries, sliced kiwi, mango, citrus segments or any seasonal fruit for a beautiful presentation.

For a lighter filling, omit the lemon curd and sweeten plain Greek yogurt with a touch of honey and lemon zest or vanilla. The tarts are also highly customizable—swap the nuts in the crust, use dairy-free yogurt, or change the fruit to suit your preferences and what’s in season.

These mini tarts are excellent for entertaining. Prepare the crusts a day or two ahead and assemble just before serving so they stay crisp. Set out bowls of fillings and fruit for a DIY tart bar that guests will enjoy decorating themselves.

Why This Recipe Works

• Wholesome and flavorful. Real-food ingredients like oats, nuts, and fresh fruit make these tarts satisfying and nutritious.
• Perfect for brunch. Light, fresh, and visually appealing—great alongside savory brunch dishes.
• Customizable. Use lemon curd for tang, or sweeten yogurt for a milder filling.
• Make-ahead friendly. Tart shells can be baked 1–2 days in advance.
• Great for entertaining. Works well as a DIY tart bar for guests to assemble their own.

Recipe Ingredients

• Rolled oats. Use old-fashioned rolled oats for texture—avoid quick oats.
• Finely chopped nuts. Walnuts, pecans, or almonds work well. Almond flour may be substituted.
• Maple syrup. Adds sweetness and helps bind the crust; honey is an easy substitute.
• Coconut oil. Melted coconut oil adds richness and helps the crust crisp. Neutral oil can be used instead.
• Shredded coconut. Unsweetened shredded coconut adds texture; omit or replace with seeds if preferred.
• Greek yogurt. Plain Greek yogurt is thick and high in protein; use regular or dairy-free yogurt if desired.
• Lemon curd. Stirred into the yogurt for a citrusy boost; sweeten yogurt with honey and zest if skipping curd.
• Fresh fruit. About 1½–2 cups total: berries, sliced kiwi, mango, citrus segments, or other seasonal fruit.

The full ingredient amounts are listed in the recipe section below.

How to make breakfast fruit tarts (granola crust + yogurt filling)

These mini granola tarts come together quickly. The crusts can be prepared ahead, but assemble the tarts only just before serving to keep the shells crisp.

Pro tip: Do not assemble the tarts until just before serving, as the yogurt will soften the crust.

• Prepare the granola crust: Combine 1 1/4 cups old-fashioned rolled oats, 1/2 cup finely ground nuts, 1/4 cup finely shredded coconut, 1 teaspoon cinnamon and 1/4 teaspoon salt. Stir to combine.
• Bind the mixture: Mix 1/4 cup melted coconut oil with 3 tablespoons pure maple syrup, then stir into the dry ingredients until well coated.
• Form tart shells: Divide the granola mixture among six mini tart pans (or more depending on size). Press about 3 tablespoons of mixture into each pan, pressing firmly up the sides so the shells hold their shape.
• Bake: Bake at 325°F (160°C) for 20–25 minutes, until golden and set. Cool completely before removing from pans.
• Make the filling: Stir 1 1/2 cups plain Greek yogurt with 3–4 tablespoons lemon curd until smooth and combined. Adjust sweetness to taste.
• Assemble: Remove cooled shells, spoon about 3 tablespoons of the yogurt mixture into each, and top with fresh fruit. Serve immediately.

This recipe yields approximately 8 small tarts of filling, depending on how full you fill each shell.

Tips for success

• Chop nuts very finely so the crust binds and holds its shape.
• Press the granola mixture firmly into the tart pans, especially along the sides.
• Allow the crusts to cool completely before removing from pans to prevent breakage.
• Store baked shells in their pans or in an airtight container for 1–2 days until ready to assemble.
• Assemble tarts right before serving to keep the crust crisp and the fruit fresh.

Recipe FAQs

Recipe notes

• Pro tip: Use a food processor or a sharp knife to finely chop nuts; almond flour also works well in this recipe.
• If you prefer to avoid coconut, replace it with the same amount of finely chopped nuts or a mix of seeds and nuts.
• The granola shells are fragile—storing them in the tart pans helps protect them until assembly.
• This recipe doubles easily for larger gatherings.
• Avoid assembling in advance to prevent sogginess.

Recipe summary

• Yield: About 8 small tarts
• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes

Ingredients (detailed)

• 1 1/4 cups old-fashioned rolled oats
• 1/2 cup finely ground nuts (walnuts, almonds, or pecans)
• 1/4 cup finely shredded unsweetened coconut
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 3 tablespoons pure maple syrup (or honey)
• 1 1/2 cups plain Greek yogurt
• 3–4 tablespoons lemon curd (or to taste)
• About 2 cups fresh fruit, for topping

Instructions (condensed)

1. Preheat oven to 325°F (160°C). Prepare mini tart pans on a rimmed baking sheet and lightly spray if desired.
2. Mix oats, ground nuts, shredded coconut, cinnamon, and salt in a bowl.
3. Combine melted coconut oil and maple syrup; stir into dry ingredients until well coated.
4. Press mixture into mini tart pans, forming shells. Bake 20–25 minutes until golden. Cool completely.
5. Stir yogurt and lemon curd together. Spoon about 3 tablespoons into each cooled shell.
6. Top with fresh fruit and serve immediately.

Nutrition (per tart, approximate)

Calories: 272 kcal; Carbohydrates: 30 g; Protein: 7 g; Fat: 15 g; Fiber: 3 g; Sugar: 17 g. Nutrition values are estimates and provided for guidance only.

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