Fruity Cream Tart with Granola Crust
Creamy filling on a granola crust covered with fruit topping.
Equipment
- Tart or Springform Pan
- Mixing Bowl
- Saucepan
Ingredients
- 2 1/2 cups granola
- 1 egg
- 3 tbsp coconut oil or butter, melted
- 1 can sweetened condensed milk
- 1/3 cup lemon juice
- 1 tsp almond extract
- 1 carton fruity Greek yogurt We used coconut.
- 2 cups water, divided
- 2 cups sugar, divided
- 4 tbsp corn starch, divided
- 1 - 2 cups fresh raspberries
- 1-2 cups blueberries
Instructions
- Preheat oven to 350 degrees. Spray tart or springform pan with cooking spray.
- Mix granola, egg, and oil or butter. Press into tart or springform pan.
- Bake for 20 minutes. Cool completely before adding filling.
- In a mixing bowl, combine sweetened condensed milk, lemon juice, almond extract, and yogurt. Stir until thoroughly combined and creamy.
- Pour over cooled crust and refrigerate while preparing toppings.
- Using two saucepans, place in each 1 cup of water, 1 cup of sugar, and 2 tablespoons of cornstarch. Add blueberries to one pan and raspberries to the other.
- Cook each pan over medium-high heat, stirring constantly, until mixture starts to bubble. Continue to stir until mixture is thick and clear. Set off burners and allow to cool.
- Serve by placing tart on serving platter. Toppings may be added before cutting, or individuals may choose their topping(s) after the tart is cut and served.
Notes
This is a quick and light summer dessert. Fresh fruit can be substituted for toppings.