Shrikhand Granola Tarts
Wholesome and colorful, these banana chocolate granola tarts with a quick, greek yogurt shrikhand are perfect to take your breakfast game to the next level! Top them off with some fresh strawberries and crushed pistachios to pair with the cardamom and saffron for a light, elegant start to your morning!
Ingredients
Granola Base:
- 2 cups old fashioned rolled oats
- 1 banana , ripe and mashed
- 2 tbsp coconut oil
- 1/4 cup maple syrup
- 2 tbsp dark chocolate chips , finely chopped
- pinch salt
- 2 tbsp mixed seeds , I used pumpkin, hemp, flex, and chia
- 2 tbsp walnuts , finely chopped
- 1 tsp vanilla essence
- 1/2 tsp cinnamon powder
Shrikhand Yogurt:
- 2 cups hung curd or greek yogurt
- 3 tbsp honey , adjust sweetness to taste
- pinch saffron , soaked in 1 tsp milk
Garnish:
- strawberries , sliced
- pistachio , finely crushed
- cardamom powder
- mint leaves , or basil leaves
Instructions
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To make the granola tart, mix together all the ingredients until well combined. The mixture should be on the wetter side.
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Grease your tart molds, including the edges, and divide your granola equally among the molds. I used 4.5 inch diameter molds and had enough for 5 tarts.
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Press the granola gently from the sides and base until flattened.
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Bake at 350°F/175°C for 20-25 minutes until golden brown.
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Once baked, let cool completely before unmolding. Don’t add the yogurt filling into the hot tarts since it will melt. You can even store these tarts in an airtight container in the pantry once cooled and fill when you’re ready to eat.
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To make the shrikhand yogurt filling, mix everything together. I used a piping bag to fill the tarts, so if you want to pipe it, make sure the yogurt is thick enough.
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To fill the tarts, gently pipe or spoon your yogurt filling into the tarts.
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Garnish with strawberries, pistachio, cardamom powder, and mint or basil leaves. Enjoy!
Recipe Video
Recipe Notes
- For extra richness, feel free to add 2 tbsp mascarpone cheese or cream cheese into the yogurt filling.