Persimmon and Fruit Tart


1 ½ cups old fashioned oats

1 cup pecans, finely chopped (optional)

1 tablespoon sesame seeds

5 tablespoons coconut oil, melted

¼ cup honey

1 teaspoon vanilla

½ teaspoon cinnamon

2 cups greek yogurt or coconut yogurt

4 cups mixed fruit, cut into bite size pieces for topping.
(strawberries, raspberries, blueberries, FUYU persimions or apples)

Pre heat your oven to 325.

Mix oats, nuts, seeds, oil, honey, vanilla and cinnamon together in a bowl until coated.

Press 3 tablespoons of this mixture into 8 greased, paper lined mini tart pans.

Use the back of an oiled spoon to help press granola evenly across the pan and up the sides.

Bake in the center rack of the oven for 15 to 17 minutes, or until golden.

Because shell puffs up, it helps to reshape them while still hot.

Use the back of a spoon to press down the centers of the crust and push up the sides.

Allow them to completely cool in the pan before removing.

Use a small knife to gently release the sides of the crust, working around each side.

Carefully remove them from the pan, turning over if needed into your hand.

The crust should be crisp on the sides and hold together, but they are delicate.

Fill each tart with 3 to 4 tablespoons yogurt and smooth it out evenly.

Arrange the fruit on top and serve immediately.

The crust will become soggy if left to sit for too long. Enjoy!
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