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 the fruit topping according to the seasons for a special occasion brunch centerpiece any time of year.

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

how to assemble a breakfast tart

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
  1. Press your homemade granola ‘crust’ into a tart pan. Use the bottom of a measuring cup to firmly pack it in and help spread the sticky mixture evenly.
  2. Bake it until it’s golden and crunchy.
  3. Fill the crust with the yogurt. You can sweeten it with honey and vanilla or leave it tart. I left mine plain.
  4. 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.
Adding the yogurt filling to the granola crust of a Beautiful Breakfast Tart

fruits I used for the top of my breakfast tart

You can copy my photos, or create your own masterpiece!

  • 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 pattern, 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

tip: ripe seasonal fruit 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

overlap your fruit for prettiest effect

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

this is truly dessert for breakfast!

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. It’s perfect for entertaining, but you can do this on a smaller scale to make everyday breakfast a little bit more special.

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

variation ideas…

Make it non-dairy: 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. Use any non-dairy yogurt you like.

Make it with labneh: thick labneh can stand in for the yogurt.

Make it with a crumb crust: use a standard graham cracker or gingersnap crumb crust.

Make it without the crust: I love the idea of doing this without the crust. Just spread yogurt into a wide shallow serving bowl (or individual bowls) and top with the fruit.

A colorful and healthy Beautiful Breakfast Tart in a round pan

“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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3.57 from 186 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
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 8 servings
Calories 351kcal
Author Sue Moran

Equipment

  • 10" tart pan

Ingredients

  • 1 1/2 cup old fashioned rolled oats Note: quick cooking oats will do in a pinch.)
  • 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, or sweetener of your choice
  • 1 tsp vanilla extract
  • about 3 cups Greek yogurt Note: you can use any type of yogurt, but you may want to strain a looser yogurt first to thicken it up.)
  • assorted sliced or whole fruit for topping

Instructions

  • Preheat your oven to 325F.
  • First make the granola crust: 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. The crust will start to soften after you add the yogurt and fruit, so don't wait to long to serve it.

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…
 

Nutrition

Calories: 351kcal | Carbohydrates: 37g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 105mg | Potassium: 366mg | Fiber: 4g | Sugar: 20g | Vitamin A: 491IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 2mg
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.
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79 Comments

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  • Reply
    Lisa.
    December 21, 2015 at 5:08 am

    5 stars
    Thanks for the terrific recipe. I made it for an office gathering. Had to think through the serve immediately plus I didn’t have much time to assemble so this is what I did: made the granola crust baked and held in the fridge overnight. Also blended the honey and yogurt again holding overnight. Now for the design. I used a pie tin or of coueptse a cake on would also work, to work out the fruit design putting a paper towel down first. Then largely created the template for assembling everything at work. Took about 5 mins to assemble and sold out of it. Sure looks beautiful. Thanks again for the creative healthy recipe. Well done!!

    • Reply
      Sue
      December 21, 2015 at 9:18 am

      Brilliant!

  • Reply
    Isabel
    August 16, 2015 at 10:26 am

    5 stars
    I absolutely love this recipe! Such a wonderful idea, especially for summer when there’s an abundance of fruit in the kitchen. This would also be a great brunch treat when you’re having people over. Love it!

    • Reply
      Sue
      August 16, 2015 at 11:08 am

      Thanks Isabel, I had quite a lot of fun arranging the fruit, and almost couldn’t bear to slice into it!

  • Reply
    christen
    June 1, 2015 at 4:46 pm

    I made this a few days ago. I had a terrible time getting the granola to cut into wedges. It ended up crumbly. It still tasted great and what a “looker”. I am not sure what I did to the granola layer.

    • Reply
      Sue
      June 1, 2015 at 7:30 pm

      The granola is crumbly, Christen, that’s kind of a given.

    • Reply
      Jennifer
      June 5, 2015 at 6:39 pm

      5 stars
      I made this today, but I used my nutribullet to grind the granola so that I could have a solid crust. It turned out great for a birthday dessert!

      • Reply
        Sue
        June 6, 2015 at 7:12 am

        What a great idea, I’m going to try that Jennifer, thanks!

        • Reply
          Rebecca
          April 12, 2016 at 2:52 am

          Did this make it so it came out in slices not crumble?

  • Reply
    ARiel
    May 8, 2015 at 1:38 pm

    Beautiful tart!! May I ask, what are the small orange fruits?

    • Reply
      Sue
      May 8, 2015 at 2:16 pm

      They are kumquats, cut in half!

      • Reply
        Joann Woolley
        May 27, 2015 at 12:20 am

        OH kumquats…. my kids were just discovering these the other day at the grocery store! I am loving this and have it pinned for a special breakfast to make the kids.

  • Reply
    Heather Mason @Nutty Nutrition
    May 5, 2015 at 5:06 pm

    This tart is so beautiful I cannot stop staring at it! Definitely making this for Mother’s Day Brunch!

  • Reply
    Dixie
    April 29, 2015 at 10:12 am

    This is a beautiful tart! I’m going to make it for a “welcome home” party for my granddaughter in a couple weeks. I’m sure it will be a big hit.
    Thank you Sue for posting this.

  • Reply
    Jenn @ Peas and Crayons
    April 17, 2015 at 9:54 am

    5 stars
    Can I just say how in love I am with this recipe!? Gah! It’s so gorgeous I want to stare at it for hours! <3

    • Reply
      Sue
      April 17, 2015 at 10:19 am

      Oh thanks Jenn – you made my day, and thanks for visiting!

  • Reply
    Kokomasak Resep
    July 20, 2014 at 11:10 pm

    Love the art, its a healthy and beautiful at the same time. Have to try this…

  • Reply
    Bérangère
    April 17, 2014 at 8:31 am

    Wow, that is beautiful and makes me wish I had some right now! My little one is sitting next to me and she is all over this too! 🙂 We think it looks like a sun, a flower, SPRING! My mother used to make a version of this on a very low sponge type cake that she covered with a bit of custard or jelly before adding the fruits. To keep them from changing colour she would seal them with a little bit of apricot jam stretched thin with water and glaze. This breakfast version is amazing! Must try.

  • Reply
    Monica
    June 22, 2013 at 11:46 pm

    This tart is a work of art. Beautiful. It’s a shame to eat it.

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