Fruity breakfast tart recipe

This incredible breakfast is your chance to experiment in the kitchen.

A delicious recipe from The View From Great Island, it’s really easy to adapt, whether you want to use all your favourite fruits or just the leftovers you have in your kitchen.

It’s a great way to release your creative side too - play with the colours and flavours, and enjoy decorating this tart your way.

Have fun with this easy recipe, and don’t forget to share a photo of your creation to @herogomena with #herogolife.

Nutritional content

Servings: 8 people

Prep time: 35 minutes

Calories 351 kcal Total fat 20g Carbs 37g Sugars 20g Fiber 4g	Ingredients 135g rolled oats 150g chopped nuts & seeds (e.g. almonds, hazelnuts, pumpkin seeds, sesame seeds) 5 tbsp butter, melted 60ml honey 1 tsp vanilla extract 735g Greek yogurt Fruit of your choice, we recommend papaya, pineapple & strawberries

Preparation

1. Preheat your oven to 160℃ and grease a tart pan with a removable bottom.

2. In a large bowl, mix the oats, nuts & seeds, melted butter, honey and vanilla extract. Everything should be well coated.

3. Put the mix in your prepared pan, pressing down with the back of a spoon so it is spread evenly across the bottom and up the sides.

4. Put in the oven and bake for 15 minutes, until light golden. Let it cool.

5. Once fully cool, fill the base with Greek yogurt, making sure it is spread evenly.

6. Chop your fruit of choice and arrange it on top of the tart.

7. Serve immediately.

Tips

To store: We recommend eating this dish straight away so the yogurt doesn’t make the base soggy.

Vegan: To make this dish vegan, we recommend using coconut yogurt, a vegan-friendly butter, and replacing honey with a sweetener of your choice.