Flax Plus Breakfast Fruit Tart
Eat dessert for breakfast! This beautiful tart makes a stunning addition to brunch entertaining, but you can make it on the weekend to enjoy for breakfasts during the week too.
Flax Plus Breakfast Fruit Tart Recipe
Prep time:
20 Minutes
Chill time: 60 Minutes
Servings:
8 servings
Ingredients
- 2 1/2 cups Nature's Path Pumpkin Seed + Flax Granola
- 3/4 cup walnut pieces
- 1/4 cup pitted Medjool dates
- 2 tbsp honey
- Pinch salt
- 1/3 cup melted coconut oil
- 1/2 persimmon, sliced
- 1/3 cup sliced strawberries
- 1/4 cup pomegranate seeds
- 1/4 cup blueberries
Filling
- 2 pkg (each 12.3 oz) firm silken tofu
- 1/4 cup honey
- 1 vanilla bean, scraped
- 2 tsp xanthan gum
- 1/2 tsp ground ginger
- 1/4 tsp salt
Instructions
- Spray 9-inch tart pan with removable bottom with cooking spray; set aside.
- In food processor, pulse granola and walnuts until coarsely ground. Add dates, honey and salt; process until mixture comes together.
- Pour in coconut oil, scraping down sides of bowl as necessary, until mixture comes together into a ball. Press mixture evenly into tart pan; freeze for 30 minutes.
- Place tofu on clean tea towel; drain for at least 15 minutes to absorb excess moisture. Add tofu, honey, vanilla bean seeds, xanthan gum, ginger and salt to food processor or blender; blend until very smooth.
- Spoon filling into crust; arrange persimmon, strawberries, pomegranate seeds and blueberries over top of filling.
- Refrigerate for about 30 minutes or until filling is set.
About The Author
Nature's Path
Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.
