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This recipe combines my two favourite meals of the day – breakfast and dessert. Thanks to these mini tarts, you can enjoy your morning granola in a slightly different way. Alternatively, you can treat yourself to a healthy, sweet snack after a meal. Instead of having to prepare pastry, you simply combine a few ingredients in a bowl – and your crispy tarts are ready to fill and enjoy.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Bowl, Cooking spoon, Frying pan, Knife, Measuring cup, Pan, Paring knife, Sieve, Spatula, Tablespoon, Teaspoon, Whisk, Cutting board, Kitchen scales, For 5 mini tart tins (each approx. 7 cm in diameter), greased.
How it's done
In a bowl, mix the oats with all the other ingredients up to and including the coconut oil. Divide the mixture between the prepared tart tins, press down the base and edges with a spoon. Place the tarts on a baking tray.
Approx. 25 mins. in the centre of an oven preheated to 150°C. Remove from the oven, leave to cool on a rack before removing the granola bases from the tin.
Pour the yoghurt into the granola tarts, decorate with figs.
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