For the second part of our healthy summer treat series in collaboration with Epigamia, we bring you rustic granola yogurt tarts. We gave a healthy twist to classic cream tarts with a granola crust and yogurt filling. Our gluten free chocolate hazelnut granola is decadent and makes a lovely base for the lusciously creamy mulberry yogurt.
We used mini tart pans and topped it with a variety of flavors like mulberry, mango and plain. You can easily use a large tart pan and chill it once its topped with yogurt to make it firm to be sliced later.
It’s easy, fun and delicious. A great cooking project to do with your kids or a quick dessert to have on hand for family and friends.
Makes 4 mini tarts
Sustenance Chocolate hazelnut granola-1 bottle
Epigamia Mulberry yogurt- 2 cups
Epigamia Mango yogurt- 2 cups
Sustenance wildflower honey- 1/2 cup
1.Mix the granola and honey in a bowl.
2.Transfer a few tablespoons to each tart pan and press it down and up towards the sides.
3.Bake for 20 minutes at 180 degrees c
4.Cool the tarts on a wire rack for about an hour or until its completely cool to touch
5.Remove the granola tarts from the shell and fill 2 with mulberry yogurt and the other 2 with mango yogurt.
Toppings: You can add sliced seasonal fruits, drizzle of honey or handful of granola on top.