NO-BAKE GRANOLA TART WITH YOGHURT RICOTTA FILLING and choose-your-own-adventure topping of fruits. I love a tart like this!! It’s made with ingredients you’ll likely have on hand in the fridge and pantry and you can have some fun with the final flourishes.
I generally make my own granola with a simple combination of oats, coconut, some seeds on hand, cinnamon, extra virgin olive oil/coconut oil and maple or honey to sweeten. It’s fast, delicious and means I can include ingredients I love and know the family will eat.
It also means when it comes to whipping up a beautiful tart like this, everything is ready to go! Good quality yoghurt and ricotta are fridge staples for us, and maybe after seeing this they’ll be yours too. Finish with fresh seasonal fruit of choice and / some grated chocolate if you wish to go all out, blend, spread, garnish and enjoy! Full recipe below…
NO-BAKE GRANOLA TART WITH YOGHURT RICOTTA FILLING
Serves 6-8
2 ½ cups good quality granola or homemade fruit free granola
¼ cup melted coconut oil
2 tbsp honey
Filling:
2 cups quality vanilla yoghurt*
1 cup whole milk ricotta
½ tsp lemon zest
2 punnetts raspberries
2 passionfruit
Blitz granola, coconut oil and honey in a food processor until a dough forms then press into a 20-22cm tart tin or a springform cake tin. Set in the fridge or freezer for at least 1-2 hours, or overnight. When you are ready to serve the tart, mix together vanilla yoghurt, ricotta and lemon zest in a bowl. Spread over the tart base and top with raspberries and passionfruit. Set in the fridge for 1-2 hours and once out of the fridge, serve immediately. Keep any leftovers stored in the fridge.
*If you don’t have vanilla yoghurt use a thick greek and sweeten with 1-2 tbsp honey
