Yogurt Fruit Tart with Granola Crust

A fresh and beautiful dessert that's adaptable for any season! The crust is made with a combination of granola and Redpath® Dark Brown Sugar, and it has a rich, complex and delicious flavour. It's the perfect bed for a chilled yogurt filling. Top it with a selection of your favourite fruits and berries for a customized creation!

Prep Time
40 minutes + 4 hours chilling time
Cook Time
30 minutes
Servings

For the crust:

  • 3 cups (282 g) granola of choice 3 cups (282 g) granola of choice
  • ¼ cup (31 g) all-purpose flour ¼ cup (31 g) all-purpose flour
  • 3 tbsp (41 g ) Redpath® Dark Brown Sugar, packed 3 tbsp (41 g ) Redpath® Dark Brown Sugar, packed
  • ½ tsp (3 g) salt ½ tsp (3 g) salt
  • ⅓ cup (76 g) unsalted butter, melted ⅓ cup (76 g) unsalted butter, melted
  • 2 tbsp (30 ml) water 2 tbsp (30 ml) water

For the filling:

  • 1 packet / 2 ¼ tsp (8 g) unflavoured powdered gelatine 1 packet / 2 ¼ tsp (8 g) unflavoured powdered gelatine
  • ¼ cup (60 ml) cold water ¼ cup (60 ml) cold water
  • 2½ cups (600 ml) plain Greek yogurt 2½ cups (600 ml) plain Greek yogurt
  • ¾ cup (90 g) Redpath® Icing Sugar ¾ cup (90 g) Redpath® Icing Sugar
  • 2 tbsp (30 ml) lemon juice 2 tbsp (30 ml) lemon juice
  • zest of 1 lemon zest of 1 lemon
  • 2 tsp (10 ml) vanilla extract 2 tsp (10 ml) vanilla extract
  • ¼ tsp (2 g) salt ¼ tsp (2 g) salt
  • 3 cups (720 ml) chopped fresh fruit, for topping 3 cups (720 ml) chopped fresh fruit, for topping

Instructions

For the crust:

Step 1

Preheat oven to 350°F (180°C). Grease a 9 inch (23 centimetre) tart tin with a removable bottom. Line the bottom with a round of parchment paper and grease the paper.

Step 2

Place the granola, flour, Redpath® Dark Brown Sugar and salt in the bowl of a food processor. Pulse until mixture resembles coarse crumbs.

Step 3

With the food processor running, pour in the butter and water and process until mixture comes together; about 30 to 45 seconds.

Step 4

Press mixture evenly into the prepared tin and place in freezer for 20 minutes.

Step 5

Line the chilled tart dough with a piece of parchment, and weigh down with dry beans or pie weights. Place tin on a baking sheet.

Step 6

Bake in oven for 20 minutes. Remove weights and parchment and bake an additional 10 minutes.

Step 7

Remove and gently press down with a spoon on any parts that may have puffed up during baking. Set aside to cool completely.

For the filling:

Step 1

Place the water in a small bowl and sprinkle the gelatin over the surface. Set aside and let bloom for 5 minutes.

Step 2

Meanwhile, in a large bowl, stir together the yogurt, Redpath® Icing Sugar, lemon juice, lemon zest and vanilla until smooth.

Step 3

Once the gelatin has bloomed, heat the mixture in the microwave on high for 30 seconds. Remove and stir. If gelatin is not fully dissolved, repeat microwaving in 5 second increments just until gelatin has dissolved.

Step 4

While whisking, pour the dissolved gelatin into the yogurt mixture. Whisk for 30 seconds.

Step 5

Pour the yogurt filling into the cooled crust and smooth top with an offset spatula.

Step 6

Cover with plastic wrap and chill for a minimum of 4 hours or up to overnight. Garnish with fresh fruit before slicing and serving.

Yogurt Fruit Tart with Granola Crust topped with fruit sitting on parchment paper with a butterknife beside it

Chef's Tip

*When using a tart tin with a removable bottom, place on a baking sheet before baking. This will prevent the bottom from shifting and causing the crust to crack when removing from the oven.

*For the fruit topping, we used a mixture of blueberries, raspberries, golden berries, figs and green grapes.