Spring Breakfast Tart

Mar 01, 2016

It’s here! It’s finally here, it’s Spring! While I do get enthusiastic on occasions, it’s more like an internal explosion of giddiness and less of a public affair. And in spite of the fact that I’m an introvert, Spring for some reason really does open my heart (wine also helps with that, but I’ll save that for another story or perhaps, several). Spring has the rare ability to make me feel like an uplifting Glee episode on the inside, which makes for a great big dopey smile on the outside.

Ever since I can remember, I have celebrated the coming of Spring. The Romanian tradition is to celebrate the beginning of Spring with the Mărțișor, a twisted red and white string used as an attachment for a small decoration that is offered to girls and women. It’s also customary to offer Spring flowers, such as Hyacinths or Freesias. Over the years, I’ve kept some of the small decorations that I’ve received and the prettiest one to this day is a pair of miniature hand-painted wooden clogs, given to me by my Mother.

This year, I’m beginning the celebration of Spring with a breakfast tart and I am not even joking, I’ve actually planned this tart ahead. I even checked the weather report and I knew it was going to be a gloomy day, which was even more reason to have something vibrant and colourful on my breakfast table. And my tart came together from some of the things I love a lot: breakfast, the feeling that comes with the start of the day, homemade granola, yoghurt, fruit and well, Spring.

This tart is pretty easy to make, but it requires some prepping. I personally believe it is best to make the granola crust the evening before and just assemble it in the morning, especially if you’re not much of a morning person. You can use whatever fruit you like and you can arrange it any way you like. You can add any nuts or seeds you have around, it works with just about anything. The only thing I wouldn’t change is the yoghurt, as Greek yoghurt is fat and it holds its shape, so it’s the best option; a regular yoghurt would probably be too runny. Other notes for an even brighter side: this tart is gluten-free and sugar-free. It’s also crunchy delicious and makes for a great start of the day. Happy Spring!

Spring Breakfast Tart

Serves 6

200g/2 cups oats

120g/1 cup chopped nuts (I used pecans and almonds)

60g/4 Tblsp unsalted butter, melted

3 Tblsp olive oil

80ml/¼ cup honey or Maple Syrup

1½ tsp pure vanilla extract

500g/3 cups Greek yoghurt

Assorted fruit, sliced (I used a handful of strawberries, raspberries, red currants, blueberries, two kiwis and one banana)

Preheat your oven to 160C/325F. In a bowl, mix together the first 6 ingredients until well combined. Press the mixture evenly into a greased tart dish, going up the sides. Pop in the oven for 15-20 minutes, until golden-brown. Remove from the oven and allow to cool completely. Once cooled, spread yoghurt all over the granola crust and decorate with sliced fruit. Serve at once and enjoy!DSC01463 DSC01467 DSC01471 DSC01479 DSC01487 DSC01498

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