So naturally, granola makes the perfect crust for this tart. It is literally homemade granola, except the oats and pecans take a spin in a food processor before being mixed with the other ingredients and pressed into a tart pan. The crust bakes for about 25 minutes, and comes out in one solid and toasty piece. The filling is extremely simple. Mix together some cream cheese, Chobani plain Greek yogurt, powdered sugar, chopped strawberries, and you’re good to go!
For this campaign, I wanted to make a healthier dessert that featured yogurt. It does have some powdered sugar in it, but it’s made up of breakfast foods, so technically you could eat it for breakfast. I would be lying if I said I didn’t scoop some out of the pan and straight into my mouth this morning while making my actual breakfast. It happens.
I really, really love this yogurt cheesecake filling and this granola crust together. The strawberries add little bursts of flavor and some more texture. And pretty decorations.
Also just warning you, when you cut a slice of this tart, it doesn’t come out as one perfectly cut piece. It sort of turns into a blob on your plate, but the most delicious things are always messy, right? 😉
- 2 cups old fashioned flour
- ½ cup chopped pecans
- 2 tsp vanilla extract
- ½ cup coconut oil, melted
- ¼ cup brown sugar
- 1 egg white, lightly beaten
- 8oz cream cheese, softened
- 1½ cups plain Greek yogurt, such as Chobani
- ¾ cup powdered sugar
- 1 cup chopped strawberries
- sliced strawberries for garnish
- Spray a tart pan with nonstick spray and preheat oven to 300 degrees.
- Add old fashioned oats and pecans to a food processor and process until mostly crumbs. The oats can be a little bit bigger than crumbs. Add oat and pecans crumbs to a bowl and stir in vanilla extract, melted coconut oil, brown sugar, and the lightly beaten egg white. Press mixture into the prepared pan and bake for 25 minutes. Let the crust cool completely before adding the cheesecake filling.
- In a medium-sized bowl, beat cream cheese with an electric hand-held mixer until smooth and creamy. Add yogurt and mix well. Next, add the powdered sugar and mix until incorporated. Fold in chopped strawberries and spread the filing into the cooled crust. Chill the tart in the refrigerator for 6-8 hours, or overnight. Garnish with strawberry slices before serving.