Fresh berries, crispy granola tarts and a sweet cream filling – matching the season, this delicious recipe from Lena von @ meinleckeresleben awakens true spring feelings. Our Verival Berry Urkorn Muesli is not only suitable as a topping for yoghurts or to enjoy with milk or a plant drink, but also as a base for baking. Get inspired by her recipe and try it right away!
The delicious granola tarts can be modified and supplemented according to taste. For this, we recommend using regional fresh fruits. Lena's tip: Additionally, use dried fruits and edible flowers, such as daisies and lilac blossoms, as a topping – a real eye-catcher!
Recipe idea: Granola tartlet made of Berry Urkorn muesli with yoghurt cream
Servings:
20
pieces
Ingredients
For the tarts
- 200 g Berry Urkorn Muesli
- 100 g oatmeal
- 100 g nuts (here walnuts)
- 4 tbsp flaxseed, crushed
- 1 tsp ground cinnamon
- 100 g coconut oil
- 100 g maple syrup
For the cream
- 300 g Greek yogurt
- 150 g cream cheese
- ½ lemon, grated
- ½ tsp vanilla, ground
- 1 tsp. maple syrup
For topping
- various berries – e.g. raspberries, blueberries, strawberries
- a few banana chips
- a few edible flowers – e.g. daisies, lilac blossoms
Preparation
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For the bases, finely chop the walnuts and melt the coconut oil.
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Knead into a sticky mixture with all the other ingredients.
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Distribute the mixture in muffin tins and press firmly to the bottom and edge. This works best with moistened hands.
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Bake in the oven at 160°C for about 15 minutes. Allow to cool briefly and then gently release from the moulds with a spoon.
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For the cream, mix all the ingredients and add to the cake bases. Decorate with berries and flowers.
