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Berry Breakfast Tart

Servings: 8

Ingredients

  • Crust
  • 3 Tbsps melted ghee or grass-fed butter divided
  • 1/4 cup raw honey or pure maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1/4 cup sunflower seeds
  • 1/4 cup finely shredded unsweetened coconut
  • 1 egg white beaten until frothy
  • Filling
  • 1 cup plain Greek yogurt or unsweetened coconut yogurt
  • 3 Tbsps raw honey
  • 1 tsp vanilla extract
  • 2 tsps fresh lemon zest
  • Topping
  • fresh berries as desired for the topping
  • additional fresh lemon zest to garnish
  • fresh mint leaves to garnish if desired

Instructions

  • Preheat your oven to 325 degrees f.
  • Place the ghee/butter in a microwave-safe bowl or a small pot on the stovetop and melt until just warm and melted.
  • Take about 1 Tablespoon of your melted ghee and using your fingertips or a pastry brush, grease a 9-inch tart pan.
  • Beat egg white until frothy.
  • Add your honey and vanilla to a bowl with the remaining melted ghee/butter, and stir well to combine.
  • In a large bowl, combine the oats, seeds, and coconut. Pour in your ghee-honey mixture using a spatula to get all of it and add your beaten egg white then thoroughly stir to combine.
  • Press this mixture into your prepared tart pan, going all up the sides to create the crust.
  • Bake the crust for around 22-25 minutes in your preheated oven or until it is just golden brown and holds its shape.
  • Allow your crust to completely cool.
  • Meanwhile, in a large bowl, whisk all the filling ingredients together.
  • Carefully transfer the tart crust onto a platter.
  • Gently pour in your yogurt filling and smooth evenly with a spatula.
  • Top with fresh berries and lemon zest, as desired.
  • Serve immediately and enjoy!