dileenthompson 
Individual, no-bake tarts featuring a crunchy, date-sweetened granola crust filled with thick, creamy yogurt and topped with a vibrant array of fresh fruit and honey. A healthy, delicious, and stunning start to your day.
Yields: 4 servings
Prep time: 20 minutes
Chill time: 30 minutes (minimum)
Serving time: Immediate
Ingredients
For the Granola Crust:
- 1 ½ cups granola (a clustery kind works best)
- ½ cup soft Medjool dates, pitted (about 6-8 dates)
- 2 tbsp nut butter (almond, peanut, or sunflower)
- 1 tbsp maple syrup or honey (optional, if your granola isn’t very sweet)
- 1-2 tbsp water, if needed
For the Filling & Toppings:
- 1 ½ cups very thick, plain Greek yogurt or Skyr
- 1 tsp vanilla extract or ½ tsp vanilla bean paste
- 1-2 tbsp honey or maple syrup, to taste
- Topping Ideas: Mixed berries (sliced strawberries, raspberries, blueberries), sliced kiwi, mango, peach, pomegranate arils, chopped nuts (pistachios, almonds), shredded coconut, fresh mint.
Instructions
1. Make the Granola Crust:
In a food processor, combine the granola, pitted dates, and nut butter. Pulse until the mixture is finely chopped and starts to clump together. If it seems dry and doesn’t stick when pressed, add the optional maple syrup and 1 tablespoon of water. Pulse again until it holds together easily when pinched.
2. Form the Tart Shells:
Lightly grease four wells of a standard muffin tin with a neutral oil or use silicone muffin molds for easy removal.
Divide the granola mixture evenly between the four wells (about 3-4 tablespoons each). Use a small glass, a shot glass, or your fingers to firmly press the mixture into the bottom and up the sides of each well to form a cup-shaped crust. Ensure it’s compacted well so it holds its shape.
3. Chill the Crusts:
Place the muffin tin in the freezer for at least 30 minutes to allow the crusts to set and firm up. This step is crucial for easy removal.
4. Prepare the Filling:
While the crusts are chilling, in a medium bowl, stir together the Greek yogurt, vanilla extract, and honey (if using). Taste and adjust sweetness if desired.
5. Assemble the Tarts:
Once the crusts are firm, carefully remove them from the muffin tin. If using a metal tin, you may need to run a small offset spatula or knife around the edge to loosen them.
Place each granola crust on a serving plate. Divide the sweetened yogurt filling evenly among the crusts, smoothing the top with the back of a spoon.
6. Garnish and Serve:
Artfully arrange your chosen fresh fruit and other toppings over the yogurt.
For the best texture, serve immediately. The crust will be firm but not rock-hard. If preparing more than an hour in advance, keep the filled tarts refrigerated and add the fresh fruit toppings just before serving to prevent sogginess.
Chef’s Notes & Tips
- The Key to a Firm Crust: Using a clustery, dense granola is the best choice. If you only have loose, flaky granola, you may need to add an extra tablespoon of nut butter to help it bind.
- No Food Processor? If your dates are very soft, you can finely mince them with a knife and then mix everything in a bowl, using the back of a fork to mash it into a paste. It will be more rustic but still work.
- Make-Ahead Marvel: The unfilled granola crusts can be made up to 5 days ahead and stored in an airtight container in the freezer. The sweetened yogurt filling can be made 2-3 days in advance. Assemble the tarts the morning you plan to serve them.
- Flavor Variations:
- Lemon Poppyseed: Add 1 tbsp lemon zest and 1 tsp poppy seeds to the yogurt filling.
- Chocolate Hazelnut: Use a chocolate granola and swirl chocolate hazelnut spread into the yogurt.
- Tropical: Use coconut granola and top with mango, pineapple, and toasted coconut.
- For a Dessert Vibe: Use a sweeter, flavored yogurt or even sweetened mascarpone/whipped cream as the filling. A drizzle of melted chocolate over the top is always a win.
