Recipe courtesy of Colin Ambrose
Show: Cooking Live
Episode: Summer Brunch
Save Recipe Print
Total:
2 hr 45 min
Prep:
15 min
Cook:
2 hr 30 min
Yield:
1 (9-inch) tart

Ingredients

GRANOLA CRUST:
YOGURT FILLING:

Directions

In a bowl mix the dry ingredients. Add the liquids starting with the honey. Spray a 9-inch tart pan with oil. Spread a layer of the granola mixture in the bottom and on the sides of the tart pan. Bake at 325 until it begins to brown, about 20 minutes. Remove, cool, then remove from the tart from the pan. In a food processor, puree the raspberries with the sugar. Do not over process, as the seeds are to be strained. Transfer the puree to a fine sieve or chinois and separate the seeds with a wooden spoon. Warm the mixture briefly in a microwave. Add the gelatin and dissolve. Refrigerate the puree until it cools. Combine with the drained yogurt. Chill for 2 hours.

Fill the base of the tart crust with a layer of fresh raspberries. Spread a layer of the raspberry yogurt over the raspberries. Top with more raspberri

Trending Videos 4 Videos

Get the Recipe

Santa Bread 01:09

This sweet bread will add extra holiday cheer to your breakfast table.

Similar Topics:

IDEAS YOU'LL LOVE

Nutty Granola

Recipe courtesy of Ellie Krieger

Rustic Raspberry Tart

Recipe courtesy of Nathan Strausser

Rustic Raspberry Tart

Recipe courtesy of Nathan Strausser

Lemon Raspberry Tarts

Recipe courtesy of Ree Drummond

Raspberry Almond Tart

Recipe courtesy of Giada De Laurentiis

Raspberry Tart

Recipe courtesy of Laura Calder

Raspberry Crumble Tart

Recipe courtesy of Alex Guarnaschelli

Raspberry Frangipane Tart

Recipe courtesy of Samantha Seneviratne

Browse Reviews By Keyword