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Mother's Day Granola, Yogurt & Fruit Tarts

Mother's Day Granola, Yogurt & Fruit Tarts

Mother's Day is less than two weeks away and our mamas deserve to be celebrated BIG, am I right? Now that I'm a mother myself, I have an even greater appreciation for my mom and all the things she did for me. I also have a great appreciation for delicious food that I didn't have to cook myself (can I get an amen??). 

These tarts are the perfect way to say "I love and appreciate you!" in the form of food and holy tastebuds they are so. good. The whipped yogurt filling is delicious and has cream cheese and gelatin which make it super creamy yet firm enough for a tart. The fresh berries on top add a delicious freshness. I drizzled mine with honey but you could also add some fresh mint or a spritz of lemon juice as a fun addition.

Serve these up for breakfast in bed or brunch for the perfect start to Mother's Day. And psst...these are so easy that even your hubby could make them for you - hint hint! 

GRANOLA, YOGURT & FRUIT TARTS

INGREDIENTS

CRUST

  • 4 cups granola
  • 1/2 cup butter, softened
  • 4 tablespoons honey

FILLING

  • 2 cups vanilla greek yogurt
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 envelope gelatin
  • Fruit of your choice

SUPPLIES

  • 6 4" tart pans with removable bottoms - you can also use ramekins or an 11" tart pan 

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Combine granola, softened butter, and honey in a bowl. Mix well until combined.
  3. Prepare your tart pans (or ramekins) by greasing them with non-stick spray.
  4. Press mixture into your tart pans or ramekins.
  5. Place the tart pan on a baking sheet and bake for 10-15 minutes or until granola is golden.
  6. Remove from the oven and let cool completely (make sure they cool completely before you move on to the next step).
  7. In a mixer on medium speed with a whisk attachment, mix yogurt, softened cream cheese, sugar, vanilla extract and gelatin until whipped completely.
  8. Immediately pour filling into cooled tart crust. If using 4-inch tart pans it is approximately ¼ cup of filling per tart.
  9. Place tarts in refrigerator for least an hour to let it firm before serving.
  10. Top with desired fruit (I used kiwi, strawberries, blueberries, and blackberries) and drizzle with honey if desired. 
  11. Serve and enjoy!