Wednesday, April 2, 2014

Fruit & Yogurt Breakfast Tart

A day that starts with pie for breakfast is bound to be wonderful, right? My only qualm with such a day is that about an hour after breakfast, I am sure to be crashing from sugar and hungry again.

My solution:


I am so excited to share this recipe because it is a combination of three of my food loves: fruit pizza (my dad makes the best one,) the jam dots from Zoka (which I wrote about here,) and cheesecake.

The crust is a nod to the jam dot. It is made with whole wheat flour, almond flour and oatmeal. It is sweetened with honey and flavored with coconut and cinnamon.




The crust gets pre-baked and cooled completely before getting topped with this cheesecake-esque filling.



Greek yogurt is one of my go-to breakfast foods, so it was a must in this tart. Vanilla yogurt, mascarpone cheese, lemon zest and honey are combined and then smoothed into the cooled tart shell.

Add fruit any which way. Go crazy with it.


This tart has whole grains all up in it, protein for staying power, and a whole mess of fruit. It is probably one of the healthiest recipes you will see on this page. It is also terribly pretty.

This is real life, 5:30 am tart consumption. With coffee, obviously.


And the aftermath...


Fruit & Yogurt Tart
makes 1- 9" tart

for the tart shell
1/2 c almond meal
1/2 c rolled oats
1 c whole wheat flour
1/4 c shredded coconut (sweetened or unsweetened)
2 Tablespoons honey
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 Tablespoons butter cut into small pieces (I used Earth Balance spread)
1/4 c cold water**

for filling the tart
12 oz vanilla flavored Greek yogurt
8 oz mascarpone cheese (you could use cream cheese in a pinch)
2 Tablespoons honey
1 teaspoon lemon zest
fresh fruit (I used strawberries and blueberries)

1. Make your tart dough: in the bowl of a stand mixer fitted with a paddle attachment, stir together flour, almond meal, oats, coconut, salt and cinnamon
2. Add your butter with the mixer on low speed; increase speed to medium and mix until the dough looks sandy
3. With the mixer on low, add the honey and then slowly stream in the cold water
** you may need more/less than 1/4 c depending on your conditions... you want the dough to just begin to clump together
4. When the dough begins to clump, stop mixing and then transfer dough to a tart pan with a removable bottom
5. Using your fingers, press the dough onto the bottom and up the sides of the pan, distributing it as evenly as possible
6. Using a fork, dock the dough on the bottom and sides
7. Lightly grease a piece of aluminum foil (large enough to cover the entire tart shell) and press it (oiled side down) on the the surface of your dough; place in your freezer for 20 minutes
8. Pre-heat oven to 375
9. Place chilled tart shell (foil still on) into the oven and bake at 375F for 15 minutes
10. Remove foil and cook for an additional 10-15 minutes (it will be a golden brown)
11. Cool completely
12. In a medium mixing bowl, whisk together marscapone, yogurt, honey and lemon zest until smooth
13. Pour the yogurt mixture into the cooled tart shell and smooth into an even layer
14. Decorate the top with sliced fruit and berries
15 Slice and enjoy!

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