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Breakfast Television Toronto

Recipes

No-bake granola and yogurt tarts

BT Toronto | posted Monday, Sep 26th, 2016

These tarts are a tasty way to enjoy granola and yogurt as part of a complete breakfast. Keep the tart shells ready to go in the freezer for quick and easy assembly.

Prep Time: 20 minutes

Total Time: 20 minutes + overnight chilling

Makes: 12 servings

Ingredients:

Tart Shells:

  • 1 bag (311 g) Quaker® Super Grains Blueberry Pecan Granola, divided
  • 1/2 cup (125 mL) toasted chopped almonds
  • 1/4 cup (60 mL) lightly toasted shredded coconut
  • 1/3 cup (75 mL) pitted Medjool dates
  • 1/3 cup (75 mL) melted coconut oil
  • 2 tbsp (30 mL) liquid honey

Filling:

  • 1 1/2 cups (375 mL) plain Greek yogurt
  • 1/4 cup (60 mL) honey
  • 2 tbsp (30 mL) fresh lime juice
  • 2 tsp (10 mL) finely grated lime zest

Topping:

  • 3/4 cup (175 mL) diced peeled mango

Method:

Tart Shells:

  1. Reserve 1/4 cup (60 mL) granola; set aside.
  2. In food processor, combine remaining granola, almonds and coconut; pulse until coarsely ground. Add dates, coconut oil and honey; pulse until mixture comes together.
  3. Line 12 muffin cups with paper or foil liners. Divide granola mixture between muffin cups, pressing bottom and sides firmly with small glass or measuring cup.
  4. Freeze overnight or until firm. (Make-ahead: Freeze in airtight container until ready to serve.)

Filling:

  1. Mix together yogurt, honey, lime juice and lime zest.
  2. Divide evenly between tart shells.

Topping:

  1. Divide mango evenly over yogurt mixture.
  2. Sprinkle with reserved granola.

Nutrition Facts (Per 1 tart)

  • Calories 280
  • Fat 13g
  • Cholesterol 0mg
  • Sodium 25mg
  • Carbohydrate 35g
  • Fibre 3g
  • Sugars 22g
  • Protein 6g

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No-bake summer fruit tarts

Chatelaine | posted Tuesday, Jul 7th, 2015

PREP 30 MIN | TOTAL 2 HOURS | SERVES 6

INGREDIENTS

4 cups graham cracker crumbs
1 1/2 cups unsalted butter, melted
1 cup mascarpone
1 cup  35% cream
5 tbsp honey, divided
1 tsp vanilla
1 tbsp water
2 cups assorted fruit, such as figs, blackberries, plums andcherries
2 tbsp finely chopped pistachios
1 tsp lime zest

INSTRUCTIONS

  • SPRAY 6 4-in. tart pans (with removable bottoms) with oil. Line the bottoms with parchment. Arrange on a baking sheet.
  • STIR cookie crumbs with butter in a medium bowl until moist. Scoop 1/2 cup crumb mixture into each pan. Firmly press up the edges until crust is even with rim. Scoop 3 more tbsp into each pan, and press down to cover bottom. Freeze until very firm, at least 1 hour.
  • BEAT mascarpone with cream, 4 tbsp honey and vanilla in a large bowl with an electric mixer on medium-high until stiff peaks form, 2 to 3 min.
  • STIR remaining 1 tbsp honey with water and fruit in a medium bowl until glossy. 5. Carefully remove firm tart shells from pan by pressing removable bottom up and out from ring. Peel off parchment. Set shells on serving plates. Pipe or spoon mascarpone mixture into shells. Top with fruit. Drizzle with fruit syrup. Sprinkle with pistachios and lime zest.

SERVING TIP

Make smaller tarts by scooping 3 tbsp crumb mixture into cupcake liners set in a muffin tin, then firmly pressing from centre of liner to edges and up the sides until crust is even with rim. Freeze until firm, then fill with mascarpone cream and fruit just before serving. Makes 18 to 20.

NUTRITION

Calories 1
Protein 11 g
Carbohydrates 72 g
Fat 81 g
Fibre 5 g
Sodium 385 mg
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