Recipe courtesy of Colin Ambrose

Granola and Raspberry Tart

  • Total: 2 hr 45 min
  • Prep: 15 min
  • Cook: 2 hr 30 min
  • Yield: 1 (9-inch) tart
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Ingredients

GRANOLA CRUST:

1/2 cup walnuts (milled to flour in processor)

1/2 cups oatmeal (quick oats)

4 tablespoons sunflower seeds

6 tablespoons wheat germ

4 tablespoons shredded coconut

1/4 cup honey

4 tablespoons cold water

2 tablespoons vegetable oil

1/4 cup brown sugar

YOGURT FILLING:

2 cups fresh raspberries

2 tablespoons granulated sugar

1/2 teaspoon gelatin

2 cups plain yogurt (drained in cheesecloth for at least 15 minutes)

Directions

  1. 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.
  2. 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

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