Beautiful Breakfast Tart (Gluten Free)

My Beautiful Breakfast Tart has a gluten free granola crust filled with thick Greek yogurt, and topped with a colorful sunburst of fresh juicy fruit. Yes it looks too beautiful to eat, but dig in anyway ~ it may be beautiful, but it’s still breakfast!

Beautiful fruit and yogurt breakfast tart in a round pan 2

This pretty fruit and yogurt tart takes breakfast to a whole new level!

And it’s so versatile, you can use any type of yogurt, dairy or vegan, and any type of fruit. Customize it to the seasons for a special occasion brunch all year long.

Beautiful Breakfast Tart topped with fresh fruit

This breakfast tart is your excuse to get creative.

All my life I’ve loved mosaics and geometric patterns,  Remember kaleidoscopes? The Spirograph? Making those little ashtrays with tiny colored tiles? I could make a dozen of these tarts and not get tired of tinkering with the patterns. It’s a great way to use up extra fruit, or an excuse to buy those berries that have been tempting us for weeks now.

Gluten free fruit and yogurt breakfast tart with fresh fruit

The concept is simple: the crust is actually granola that’s baked right in the pan. The filling is healthy Greek yogurt, and the fruit topping makes it all look like dessert. If you want you can substitute almond or coconut yogurt for the dairy yogurt.

Making the granola crust for a Beautiful Breakfast Tart

Press the granola into a greased tart pan using the side of a cup measure to help spread the sticky mixture evenly. Bake it until it’s golden and crunchy.

Adding the yogurt filling to the granola crust of a Beautiful Breakfast Tart

Fill the crust with the yogurt. You can sweeten it with honey and vanilla or leave it tart. I left mine plain. Then, begin on the outside edge of your tart and layer your fruit in any pattern that appeals to you, working your way toward the center. You can slice it, or leave it whole, the choice is yours.

Fruits I used for the top of this tart

  • strawberries, thinly sliced
  • small blackberries
  • kiwi fruit, peeled, halved, and sliced into half moons
  • kumquats, halved
  • blueberries
  • sliced banana (sprinkle with lemon juice to prevent browning)
  • raspberries (the smaller the better)

 

Arranging strawberries on top of a Beautiful Breakfast Tart

There’s no right or wrong way, you can create a geometric masterpiece, or just arrange your fruit in pretty piles. And you can always refer to photos of other tarts for inspiration. I’ve set up a Pinterest board to give you some ideas here.

Arranging colorful fruit on a Beautiful Breakfast Tart

First and foremost, choose ripe seasonal fruit…that will insure that your tart will taste fantastic.

After that, decide whether you want a variety of color and shape like I’ve done, whether you want to go with a more monochromatic scheme, like all strawberries or all kiwi. Or choose a simple two fruit arrangement with a high contrast like, say, mango and blackberry. The fun part is, it all works.

A fruit and yogurt breakfast tart with fruit arranged in a circular pattern

You can see from the closeup that I start with sliced strawberries and place blackberries in between them to fill in the gaps. Then a layer of overlapping half moons of kiwi fruit, followed by a ring of halved kumquats and blueberries  Then I thinly sliced a banana and fanned out the slices for the next ring. In the center I just piled raspberries with a few blueberries for contrast.

A Beautiful Breakfast Tart in a round tart pan topped with colorful fruit

I’m really excited about this fresh healthy take on the classic fruit tart. Now you can enjoy one in all its glory, without having to wait for dessert.

A fruit and yogurt tart on a wooden surface with berries and a decorative server

I hope you enjoy this, it’s such a fun way to do fruit and yogurt. I can’t even imagine how luscious this will be once the ripe peaches and plums start arriving this summer. But even in mid-winter you could arrange a gorgeous spiral of banana or citrus slices, dust it with nutty wheat germ and douse it with honey.

A colorful and healthy Beautiful Breakfast Tart in a round pan

For a non dairy version of this tart, made with coconut yogurt, see my Vegan Fruit and Yogurt Breakfast Tart. It will give you an idea about an alternative way to decorate with different fruits.


Reader Rave ~

“My mother-in-law made this for Easter and we LOVED it! She subbed some gluten-free store-bought granola she had and made a slightly smaller version in an 8-inch pie plate. Which was unfortunate because we devoured the whole thing and I’m pretty sure we all wished we had more! So very tasty!” ~ Kathryn


Beautiful fruit and yogurt breakfast tart in a round pan
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3.42 from 168 votes

Beautiful Breakfast Tart

This Beautiful Breakfast Tart has a gluten free granola crust filled with thick Greek yogurt, and topped with a colorful sunburst of fresh juicy fruit.  Yes it looks too beautiful to eat, but dig in anyway ~ it may be beautiful, but it's still breakfast!
Course Breakfast, brunch
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 servings
Author Sue Moran

Ingredients

  • 1 1/2 cup old fashioned oats
  • 1 cup mixed chopped nuts and seeds I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds
  • 5 Tbsp butter melted
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • about 3 cups Greek yogurt coconut yogurt, or almond yogurt (If your yogurt is loose, strain it first)
  • assorted sliced or whole fruit for topping

Instructions

  • Set oven to 325F
  • Mix the oats, nuts and seeds, melted butter, honey and vanilla together in a bowl until everything is thoroughly coated.
  • Press the mixture into a greased 10" tart pan with a removable bottom (or a pie plate). Use a measuring cup to help press the granola evenly across the pan and up the sides.
  • Bake for about 15 minutes, until lightly golden. Let cool. You can make the crust ahead if you want to and fill it the next morning just before serving.
  • Fill the tart with Greek yogurt, and smooth out evenly.
  • Arrange the fruit on top.
  • Serve immediately.

Cook's notes

  • You can make the crust the day before, but once you put the yogurt on top, it's best to eat it sooner rather than later.  The yogurt will eventually make the granola a little soggy if left to sit too long.
  • Use sweetened or flavored yogurt if you don't like it plain, but the thick Greek style works best if you intend to slice your tart.
  • I used a 10" tart pan, keep in mind that if you use something smaller in diameter you will have less space to create a pleasing arrangement of fruit.
  • Here's a secret---you can make this even easier...use ready-made granola and layer it at the bottom of a pie plate or casserole.  No need to bake it.  Spread out a thick layer of yogurt evenly over the top, and then arrange your fruit.  Just spoon it into bowls and drizzle with honey...
 
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Thanks for pinning this gluten free fruit and yogurt breakfast tart!

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80 Comments

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  • Reply
    Casandra
    July 15, 2020 at 3:06 am

    5 stars
    This recipe looks amazing I’m going to attempt it but I have a question about the already made granola would I still put the butter and honey or how would I go about that

  • Reply
    Michael Hunt
    February 3, 2020 at 12:26 pm

    5 stars
    Sue, I added a layer of Apple sauce between the granola and yogurt. It takes this wonderful dish to another level.

    • Reply
      Sue
      February 3, 2020 at 3:26 pm

      Wow, great idea, I can think of other things that would work too, like lemon curd. Thanks for the inspiration 🙂

  • Reply
    Stephanie Latham
    December 26, 2019 at 7:33 am

    5 stars
    We had a Christmas brunch, this tart was a big hit. I loved it!!

    • Reply
      Sue
      December 26, 2019 at 8:41 am

      Thanks for letting me know, I’m thrilled!

  • Reply
    Bria
    April 16, 2019 at 4:38 pm

    If I make the crust the night before, do I leave it out or wrap it and put it in the refrigerator?
    Thanks!

    • Reply
      Sue
      April 16, 2019 at 5:26 pm

      I would leave it out Bria, but you can really do it either way.

  • Reply
    Barbara Howell
    December 20, 2018 at 7:08 pm

    What are the orange fruit cut in half on the fruit tray. I have no idea and need to make this tomorrow.. That’s Barb Howell [email protected].. Please send me and email to tell me please.

    • Reply
      Sue
      December 21, 2018 at 7:34 am

      I emailed you Barbara ~ they’re kumquats, which are a winter fruit here in California, but for a similar color you could use canned mandarin orange slices.

  • Reply
    Chris Rogers
    October 14, 2018 at 7:13 pm

    5 stars
    This was beautiful & yummy, all agreed, loved was healthy too

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