Berry Granola Tart

5 from 4 votes

Berry Granola Tart is an exquisite treat perfect for a light breakfast, afternoon tea, or a delightful dessert.

Prep Time20

Cook Time10

Refrigeration time3

Total Time3 30

Course: 4th of July, Breakfast, Brunch, Dessert, Memorial Day, Mother's Day

Cuisine: American

Servings:

Calories: 409kcal

Author: Susan Ensley

Preheat oven to 350°F.
Place room temperature unsalted butter and honey in a medium size bowl and beat together using an electric hand mixer.
Add the granola to the honey butter and use the electric hand mixer to combine.
Prepare a tart pan, with removable bottom, by spraying with non-stick cooking spray and lining the removable bottom with parchment paper.
Add the granola mixture to the pan and press it tight into the bottom of the pan and up the sides, making an indentation in the center with about a ½-inch lip around the sides.
Place the crust on a parchment lined baking pan and bake in a 350°F oven for ten minutes. Remove from the oven and cool to room temperature on a wire rack. Then place the crust, still in the pan, into the refrigerator for 2 hours, so that it's cold before removing from the pan and filling.

To bloom the gelatine, place 2 tablespoons of cold water in a small microwave-proof bowl, then sprinkle the gelatine it over, and set the bowl aside until ready to use.
Place the room-temperature cream cheese, vanilla Greek yogurt, vanilla extract, and honey in a large bowl. Beat together using an electric hand mixer until well combined. Then add the sugar and beat well.
Place the bloomed gelatine in the microwave for 5-10 seconds or until it has liquified. Then add it to the yogurt mixture and beat with the electric mixer. Once the gelatine is mixed into the filling, the crust should be filled immediately.

Take the crust from the refrigerator, carefully remove it from the pan, and peel the parchment away from the bottom. Place it on a large serving plate or cardboard cake round.
Add the filling to the crust using a large ice cream scoop, taking care not to overfill the crust so that the filling does not spill down the sides of the crust. Smooth out the top of the filling with a silicone spatula.
Place the filled crust into the refrigerator for an hour, to allow the filling to set, before topping with fresh berries.
While the tart is setting up in the refrigerator, gently wash the berries and place them on layers of paper towels to dry. Slice the tops off the strawberries, cut them in half, and place the cut half on the paper towels.
Remove the tart from the refrigerator and top with fresh strawberries, blueberries, blackberries, raspberries, and fresh mint leaves.
Yield 12 servings

If your granola has clusters, place it in a ziplock bag and break it apart using a mallet or rolling pin.