Breakfast Fruit Tarts with Granola Crust {GF, VEG}

Step 1

Preheat the oven to 325 degrees.  Place (mini tart pans on a large rimmed baking sheet and spray with cooking spray (I use these pans).

Step 2

In a medium bowl, combine the oats, chopped nuts, finely shredded coconut, cinnamon and pinch of salt.

Step 3

Combine the coconut oil and maple syrup in a small bowl and add to the dry ingredients.  Stir until the dry ingredients are well moistened.

Step 4

Divide the granola mixture between the (tart pans, pressing it evenly into the bottom and up the sides a bit using a small measuring cup or the back of a spoon.

Step 5

Bake for 20-25 minutes or until golden brown.  Remove from heat and cool completely on a wire rack.

Step 6

Remove the tarts from the tart pans and place on a serving tray.

Step 7

Whisk the Greek yogurt in a medium bowl until light and creamy.  Place 2 tablespoons of the yogurt into each tart shell and swirl 1 heaping teaspoon of lemon curd into the yogurt.

Step 8

Top decoratively with fruit and serve immediately.  Enjoy!