We’re back from our incredible honeymoon in Sri Lanka! We wouldn’t have mind staying over there for a few more weeks, recharging our batteries in the sun like lizards, but we had to come back to reality eventually… So we headed back home with our heads filled with memories.
And super motivated to get creative in the kitchen, just in time for spring.
After 3 weeks of eating curries for breakfast (Srilankan breakkies are amazing, but 3 weeks is a bit much), I was starting to miss my fruity breakfasts.
And I had been meaning to try today’s recipe for a very long time. These breakfast tartlets have been a sensation within Montreal Instagrammers lately. And you’ll quickly understand why after having tried them.
Actually, all it takes is a look to be seduced, no?
Not only are they eye & stomach candy, they’re also surprisingly easy to put together and can be customized to no end. The ones I’m sharing today are raw, free from nuts and gluten, and are ready in under 15 minutes.
You could of course add your favourite nuts to the base, replace the banana with dates, dried figs or maple syrup, blend your yogurt with fresh seasonal fruit and of course vary the toppings… Hours and hours of fun experimentation guaranteed!
With Easter right around the corner, I think that these mini tarts will steal the show at many family brunches! I I didn’t live about 8,000km away from home, I know I would serve them. They’re way more interesting that just putting a bowl of yogurt, one of fruit and one of granola on the table, aren’t they?
You don’t have to wait for a special occasion to make them though. You can prepare the “crusts” in advance and keep them in the fridge. When you’re ready to eat them, just add yogurt and fruit for a fancy weekday brekkie!
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
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Vegan breakfast tartlets with yogurt and fruit
Ingredients
Tartlet Base
- ¾ cup oat flakes gluten-free if necessary
- ¼ cup buckwheat groats or nuts
- ½ teaspoon Ceylon cinnamon
- 1 tablespoon maca powder optional
- ½ ripe banana
- 1 large Medjool date or 1 tablespoon maple syrup
Filling
- Plant-based yogurt*
- Fruit powder concentrated fruit juice or natural food colouring
Instructions
- Place the oats, buckwheat, cinnamon and maca in the bowl of your food processor. Pulse for about a minute. The mixture should be coarse, not as fine as flour.
- Add the half banana and the date (or maple syrup) and blend until they’re well combined and the mixture is sticky. Add small pieces of banana if too dry.
- Divide the granola into 6 mini tart molds and press well with your fingers to shape the crusts.
- Fill each tartlet with yogurt. To add a touch of colour, mix some fruit powder or concentrated fruit juice into 3 tablespoons of yogurt. Add a dollop of coloured yogurt to each tartlet and swirl into the white yogurt using a toothpick.
- Top with fresh seasonal fruit. Keep in the fridge until ready to serve.
Notes
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What a different approach to a delicious breakfast. These tartlets look so yummy! Thanks for sharing.
I’ve never been good at making tartlets… I swear every time I either make it that the crust is too soggy o it doesn’t bind correctly, but your post has inspired me to give it another go!!
Oh no.. You should definitely give them another try! I rarely measure anything to be honest. I just throw a bunch of stuff in the blender until I’m happy with the result! haha :)
This looks delicious Aryane! I will definitely try this soon. I need to vamp up my breakfasts – this will do the trick!
Hi
Again, I am here. Thanks for your wonderful sharing and discussion. Your opinion and idea really very great. Thanks for your suggestion. Keep on good work. All the very best to you further ahead.
Cheers!!!
Krishan Kargwal
http://www.flamingotravel.in