3 years ago

Yogurt Fruit Tart

You can use
any seasonal fruit for this recipe! It’s lightly sweetened and can even be
eaten for breakfast, since it contains yogurt, fruit, granola and eggs.


Preparation time: 50 minutes


  • 2 cups
    Lunds & Byerlys Vanilla Almond Granola
  • 2
    tablespoons organic butter, melted
  • 2
    tablespoons Bob’s Red Mill Organic White Flour
  • 1 ¼ cup
    organic vanilla yogurt (try Greek Gods Honey Yogurt for a richer custard!)
  • 1
    tablespoon Full Circle Organic Honey
  • 1 vanilla
    bean, seeds scraped out
  • 1 teaspoon
    pure vanilla extract
  • 2 Lunds
    & Byerlys Organic Large Egg Yolks
  • Pinch of
  • 2 cups
    organic berries or any fruit combination


  1. Heat
    oven to 350 F.
  2. Line
    bottom part of an 8-inch false bottom tart pan with foil.
  3. In
    food processor, grind granola until fine. Pulse in melted butter and flour.
    Place mixture in the tart pan and press up around edges and evenly across
  4. Combine
    yogurt, honey, vanilla bean seeds, vanilla, egg yolks and pinch of salt. Whisk
    until smooth and creamy. Pour into prepared tart pan and bake for 25 minutes.
  5. Remove
    from oven and let sit at room temperature for 10 minutes, then cool completely
    in refrigerator.
  6. Before
    serving, top with desired fruit and a drizzle of honey.