Granadilla and Granola Breakfast Tart - The Sweet Rebellion
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Granadilla and Granola Breakfast Tart

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You may be surprised to find a somewhat healthier post happening today! However, I can assure you this Granadilla and Granola Breakfast Tart is healthy enough to have for breakfast, but still decadent enough to feel like an absolute treat.
I first tested out this recipe for Easter brunch and was not very impressed with the result. The yoghurt filling very quickly made the granola base soggy. I could barely slice it, it was such a mess. Luckily this problem was easy to solve by simply straining the yoghurt before-hand. This very simple process simply removes excess liquid and gives an extra thick and creamy texture to the yoghurt. You need only a sieve and a piece of cheesecloth or muslin to do this, but a clean pillowcase will also do the trick!

Ingredients:

For the crust:
225g granola
75g butter
2 tbsp honey

For the filling:
750g double cream plain yoghurt
2 tsp vanilla extract
3 – 4 tbsp honey

For the topping:
4 granadillas

Directions:

  • Start by straining the yoghurt. Line a sieve with a piece of cheesecloth/muslin (or even a clean pillowcase). Place this sieve over a bowl. Pour the yoghurt onto the lined sieve, then use the overhanging cheesecloth to cover the yoghurt. Place in the fridge overnight to strain.
  • Grease a tart dish and set aside (I used a 36cm x 12cm rectangular dish). Melt the butter and leave to cool to room temperature.
  • Place the granola into a food processor and blitz until about half the granola is the texture of fine crumbs, the rest a bit coarser. You can also break up the granola by placing inside a ziplock bag and bashing with a rolling pin.
  • Add the melted butter and honey, then blend again. Press the mixture into the greased tart dish and refrigerate for at least an hour (or up to 2 days).
  • Place the strained yoghurt into a mixing bowl (discarding the liquid from straining). Add the vanilla extract and 3 or 4 tablespoons of honey to taste and mix until smooth. Spoon this mixture into the granola base and smooth the top with the back of a spoon.
  • Halve the granadillas and spoon the contents over the yoghurt filling. Best served within 1-2 hours (the tart still tastes great the following day but the granola crust will start to go soft).

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