Ingredients
For the Crust:
- 2 1/2 cups plain granola
- Aloha Sunrise Basic Hand-Crafted Granola
- Anahola Granola Original Granola
- 1/4 cup coconut oil, melted
- 3 Tbsp honey
- Shop Local Honeys
- 1/4 tsp sea salt
- Sea Salts of Hawaiʻi Kona Deep Sea Salt
- Kona Sea Salt Pure Deep Sea Salt
For the Filling and Topping:
- 2 cups coconut yogurt
- Koko Kai Coconut Yogurt
- 1 Tbsp honey
- 2 cups seasonal fruits
- Kula Country Farm Strawberries
- Kula Country Farm Blueberries
- Local Bananas
- Optional
- Kupu Place Assorted Edible Flowers Mix
Instructions
For the Crust:
- Grease a 9-inch loose-bottomed tart pan with cooking spray.
- In a food processor, pulse granola, coconut oil, honey, and sea salt until combined. The mixture should hold together when pressed but remain slightly coarse.
- Press the mixture firmly and evenly into the bottom and about 1/2 inch up the sides of the pan. Chill in the refrigerator for at least 1 hour.
For the Filling & Topping:
- In a large bowl, whisk together coconut yogurt and honey. Spread the mixture evenly into the chilled crust, smoothing the top with a spatula.
- Decorate the tart with seasonal fruits of your choice.
- Serve immediately. To maintain the crust's crispness, fill and top the tart just before serving.
Tips for Success
- Make-Ahead Options: Prepare the crust up to two days ahead. If refrigerating overnight, wait until crust is firm, then tightly wrap pan with plastic wrap. Yogurt and honey can be stirred together in advance and refrigerated but avoid filling and topping the tart until just before serving to avoid softening the crust.
- Get Creative: Use flavored yogurt for an extra burst of flavor, or swap in your favorite local fruits to showcase the season.