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Breakfast Tart with Berries and Yogurt and Granola Crust

October 2, 2017





Granola Crust:

1.5 cups Orchard Pond Old Fashioned Granola

.25 cup granulated sugar

.5 teaspoon ground cinnamon

4 tablespoons unsalted butter


Lemon Greek Yogurt Filling:

12 ounces plain Greek yogurt

1 teaspoon lemon zest

.25 cup fresh lemon juice

2 tablespoons honey


Berry Topping:

Strawberries hulled and cut in half lengthwise

Raspberries, blueberries, and blackberries or any berries of your choice




Granola Crust:

In a food processor, pulse 1 cup granola with the sugar and cinnamon, until fine crumbs form.  Drizzle in the butter and process until combined.  Add the remaining ½ cup granola and pulse just until combined but still crumbly. 


Transfer the mixture to a 9-inch pie plate and press it evenly onto the bottom and all the way up the sides.  Refrigerate until firm, about 15 minutes.  Bake until the crust is golden and fragrant, about 10 minutes.  Allow to cool.


Lemon Greek Yogurt Filling:

Whisk together all of the ingredients in a bowl until smooth.


Assembling the Tart:

Place the granola crust onto a serving plate and pour in the yogurt filling, smoothing it out into a single layer.


Arrange the berries on top of the yogurt filling in any pattern you desire.

Serve immediately.


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