Crunchy Granola Breakfast Tart
A fruity, delicious way to start your day.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 15 mins
1 C (250 ml) rolled oats
4 Tbsp (60 ml) mixed seeds (sunflower, pumpkin, linseed and sesame)
a pinch of salt
50 g butter, melted
2 Tbsp (30 ml) honey
4 Tbsp (60 ml) low-fat cream cheese
¾ C (185 ml) Greek yoghurt
1 tsp (5 ml) vanilla paste
¼ pawpaw, peeled and sliced into ribbons
4 strawberries, sliced
handful of blueberries
Preheat the oven to 180 °C. Spray 4 x 12 cm loose-bottomed tart pans with non-stick spray.
Mix the oats, seeds and salt. Add the butter and honey and mix. Press the oats mixture into the bottom and up the sides of the tart pans. Bake for 15 minutes until crisp and brown. Remove from the oven and keep to one side to cool.
In a separate bowl, mix the cream cheese, yoghurt and vanilla paste until smooth. Spoon the mixture into the tart bases. Roll the pawpaw ribbons into florettes and place on top of the yoghurt mixture together with the strawberries and blueberries.