1cupmixed chopped nuts and seedsI used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds
1/4cupcoconut oilmelt if solid
filling and topping
24-ouncecontainer Vanilla So Delicious Dairy Free Coconut Milk Yogurt Alternative
1large or 2 small starfruitthinly sliced
1/2cupmandarin orange slices
1mango or papayathinly sliced and cup into small heart with a small cutter
1kiwipeeled and sliced
about 10 raspberries
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.
https://theviewfromgreatisland.com/vegan-fruit-and-yogurt-breakfast-tart-recipe/ February 10, 2017