My Vegan Fruit and Yogurt Tart makes a fun non-dairy breakfast treat for any occasion. Customize your healthy tart with whatever fruit’s in season.
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You could wait for a special occasion to try this beautiful vegan fruit and yogurt breakfast tart, Valentine’s Day, Easter, and Mother’s Day are right around the corner, but it’s really just a festive way to enjoy what so many of us eat (or should eat) for breakfast every day. My granola crust is pressed into a tart pan, briefly baked to set it, and then topped with So Delicious Dairy Free Yogurt Alternative, and fresh fruit. It’s a plant based alternative to my Beautiful Breakfast Tart.
Choosing fruit for this vegan yogurt tart
I used the fruit that was available in my supermarket for this tart…I always look for a variety of shape and color to keep things interesting.
- starfruit
- strawberries
- mandarin orange (canned)
- blueberries
- mango or papaya (cut in heart shapes)
- raspberries
- kiwi
- banana
Assembling your fruit and yogurt tart
- After I press in my granola crust, the non dairy yogurt goes right on top and then the fun begins.
- I like to work from the outside in, in concentric circles. You don’t have to get as fancy as I did with my patterns, you can use all berries, or all citrus, for an equally tempting result. Even a simple spiral of sliced bananas, a drizzle of honey, and a sprinkle of wheat germ or flax seeds would be wonderful.
- Once assembled plan to serve right away.
Tips for making a vegan yogurt tart
- For best results don’t add the yogurt and fruit to the crust until the last minute to avoid a ‘soggy bottom’.
- Add a spritz of lemon juice to any fruit that tends to brown after cutting.
- If you like you can skip the crust and serve up your fruit and yogurt with a spoon. You can make individual bowls, or fill a large serving dish for a crowd.
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Vegan Fruit and Yogurt Breakfast Tart
Ingredients
crust
- 1 1/2 cups old fashioned oats
- 1 cup mixed chopped nuts and seeds, I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds
- 1/4 cup coconut oil, melt if solid
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
filling and topping
- 24- ounce container Vanilla So Delicious Dairy Free Coconut Milk Yogurt Alternative
- 1 large or 2 small starfruit, thinly sliced
- 2-3 strawberries, sliced
- 1/2 cup mandarin orange slices
- 1/2 cup blueberries
- 1 mango or papaya, thinly sliced and cup into small heart with a small cutter
- 1 kiwi, peeled and sliced
- 1/2 banana
- about 10 raspberries
Instructions
- Set oven to 350F
- Mix the oats, nuts and seeds, coconut oil, sugar and vanilla together in a bowl until everything is thoroughly coated.
- Press the mixture into a greased 10-12″ 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. Depending on your pan, you might not need all the mixture.
- 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.
- Spread the yogurt evenly over the cooled granola crust.
- Beginning at the outside edge, arrange the strawberries alternately with the starfruit slices. Insert mandarin orange slices in the spaces between.
- Next lay down a circle of halved blueberries. Follow with the mango hearts and raspberries.
- Arrange half moons of kiwi next, and fill in the center with banana slices, blueberries, and a raspberry.
- For best results, serve right away. Remove the sides of the tart pan so that you can slice your tart more easily. Use a sharp knife to cut through the crust and ease out your slices with a pie server.
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Papaya Boats
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My quick and easy Paleo Fruit and Nut Bread is grain free, dairy free, without added sugar. This quick bread is also amazingly versatile ~ serve it for breakfast or as an energizing healthy snack. It also happens to be absolutely fabulous toasted!
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