Dessert - Nutty Tart

Servings: 4

Prep Time: 70 min

Nutty Tart


Tart Shell

Tart Filling

  • 1 cup of your favourite yoghurt
  • 2 teaspoons maple syrup
  • 1 punnet raspberries


1. To make the tart shell, in a mixing bowl combine granola crumbs, coconut oil and maple syrup.
2. Grease 4 small tart tins (or muffin tins work well too) and divide the tart shell mixture evenly. Using the back of a teaspoon press into the tin, forming a crust. Place in the freezer to set for 1 hour. Carefully remove tart shells from their tin.
3. Combine the yoghurt and maple syrup together, then dollop a large tablespoon on each granola tart shell.
4. Top with fresh raspberries and extra Be Natural® Low Sugar Granola and serve immediately!

Makes 4 tarts.

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