Take this as your sign to host a girls only Spring Brunch! Add this Yogurt Breakfast Tart is your brunch menu, perhaps along with some cinnamon buns or muffins??
Its simple to make, beautiful and delicious! The crust is made with a combo of oats and coconut. And the tart is simply yogurt, lemon and honey. I love to top it with a trio of fresh berries, but you can top with any types of your favourite fruit. Its fresh, tangy and tart!
NOTE: This recipe requires prep the night before! It does not keep that well the next day as the crust can go soggy. Not to worry – it will get eaten up the day off we promise!
Ingredients
Rolled oats
Shredded sweetened coconut
Donia Farms Sea Salted Butter, melted
Donia Farms Vanilla Yogurt, strained.
Lemon Juice
Lemon zest, plus additional for topping
Honey
Mix of berries for topping
Instructions
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The Night Before: Preheat the oven to 350 degrees. In a food processor or blender, add the oats and coconut. Pulse until a medium sized crumb forms. Add the melted butter and combine well. Using a spatula, press the crust into a 8 inch spring form pan. Form a 1 inch tall crust. Be sure to press down on the base. Cook for 15 minutes or until golden brown. Allow to cool completely before wrapping in plastic wrap and storing until ready to use the next day.
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The Night Before: Strain your yogurt: Line a strainer with paper towel and place it over a large bowl. Add the yogurt directly on the paper towel and cover with plastic wrap. Place in the fridge until morning. This process will separate the whey from the yogurt.
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The morning of: In a medium bowl, combine the yogurt, lemon juice, lemon zest and desired amount of honey. Add the yogurt to the tart crust. Top with desired fruit. Place into the fridge to set for 1.5 – 2 hours before serving.
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TIP: Top with shredded coconut or toasted coconut to serve!
