Lemon & Yogurt Breakfast Tart

This Lemon & Yogurt Breakfast Tart checks all the boxes. Its easy to make, healthy, and so pretty! The crust is 3 simple ingredients: rolled oats, shredded coconut and a couple tablespoons of sea salted butter. The filling is just as wholesome being just yogurt, lemon and honey!

There is a couple tricks to the simplicity of this  breakfast tart and they are all around preparation the night before:

  • Bake the crust. Allow it to cool completely and wrap tightly, leaving it at room temperature.
  • Strain the yogurt. Line a strainer with paper towel and place over a large bow. Place yogurt in the strainer and but it in the fridge overnight. This will separate most of the whey from the yogurt, leaving a very thick yogurt.
  • Juice and zest your lemon. For ease in the morning!

In the morning you will simply mix the yogurt filling, add it to the tart crust, and chill for 1 – 2 hours.

This tart does not keep as well overnight assembled as the crust will go soggy. Enjoy it the day of for best results!

Lemon Yogurt Breakfast Tart
Print Recipe
Lemon Yogurt Breakfast Tart
Print Recipe
Oat Coconut Crust
  • 1 Cup Rolled Oats
  • 1/2 Cup Shredded Sweetened Coconut
  • 3 Tbsp Donia Farms Sea Salted Butter Melted
Yogurt Filling
  • 3 Cups Donia Farms Vanilla Yogurt Strained (See recipe notes)
  • 3 Tbsp Lemon Juice
  • 1 Tsp Lemon Zest Plus Additional for Topping
  • 1/8 - 1/4 Cup Honey
Fruit for Topping
  • Blackberries
  • Raspberries
  • Blueberries
  • Lemon Zest
The Night Before
  1. Make the Tart Crust: Preheat oven to 350 degrees. In a food processor or a blender, add the oats and coconut. Pulse until a medium sized crumb forms. Add in the melted butter and combine well.
  2. Press the crust into an 8 inch tart pan or spring form pan. Form the crust into a shallow pie crust shape, with the outside reaching about an inch tall. Be sure to press down on the base.
  3. Cook for 12 - 15 minutes or until golden brown. Allow to cool completely and wrap in plastic wrap. Store at room temperature until morning.
  4. Strain the Yogurt: Line a strainer with parchment paper and place it over a large bowl. Add the yogurt directly on top of the parchment and place in the fridge until morning. The whey will separate from the yogurt leaving you with a very thick yogurt to make your tart!
The Morning Of
  1. In a medium bowl, combine the yogurt, lemon juice, lemon zest and desired amount of honey.
  2. Add the yogurt to the tart crust. Top with desired berries and fruit. Allow to chill for 1 - 2 hours before serving.
  3. Enjoy!

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