Vegan Baked Muesli Fruit Tart
A beautiful, vibrant fruit tart with a wholesome baked muesli crust — golden, crunchy, and naturally sweetened — filled with smooth, creamy plant‑based yogurt, then topped with a colourful arrangement of fresh seasonal fruits. Light, refreshing, and nourishing, perfect for breakfast, brunch, or a healthy dessert. Completely vegan, no refined sugar, and bursting with natural flavour and texture.
Shared by sely
Time
4 min
Serves
70
Difficulty
easy
🛒 Ingredients
- #Baked Muesli Crust;
- 150 g rolled oats
- 50 g mixed nuts and seeds (almonds, walnuts, pumpkin seeds, sunflower seeds), roughly chopped
- 30 g desiccated coconut.. 3–4 tbsp maple syrup or date syrup
- 3 tbsp coconut oil, melted.. ½ tsp ground cinnamon.. Pinch of fine sea salt
- 1 tbsp chia seeds mixed with 3 tbsp water (chia egg binder)
- #Filling & Topping;
- 350–400 g thick plant‑based yogurt (coconut or soy works best)
- 1–2 tsp maple syrup (optional, to sweeten).. ½ tsp vanilla extract
- ½ tsp vanilla extract.. Fresh pomegranate arils.. Kiwi slices
- Mango or peach slices.. Extra toasted nuts or granola for the rim
- Optional fruit glaze: 1 tbsp apricot jam + 1 tsp water, warmed and strained
👩🍳 Instructions
- 1
Prep & mix crust: Preheat oven to 180 °C (350 °F). Grease a 20–22 cm tart tin with removable base. In a large bowl, combine oats, nuts, seeds, coconut, cinnamon, and salt. Stir in maple syrup, melted coconut oil, and prepared chia mixture. Mix thoroughly until everything is evenly coated and holds together when squeezed.
- 2
Shape & bake: Press the mixture firmly and evenly into the bottom and up the sides of the tart tin. Pack it down tightly so it stays intact after baking. Bake for 20–25 minutes until golden brown and fragrant. If the centre puffs up, press it down gently with the back of a spoon halfway through baking.
- 3
Cool completely: Let the crust cool fully inside the tin — about 30 minutes — so it firms up and becomes crisp. Do not add filling while warm, or it will soften the crust.
- 4
Prepare filling: Stir together thick yogurt, vanilla, and maple syrup if using. Spread evenly over the bottom of the cooled crust in a smooth layer.
- 5
Arrange fruit: Decorate the top beautifully with mango or peach slices in the centre, ringed with kiwi slices, then pomegranate arils filling the gaps and covering the outer area. Press extra granola or toasted nuts along the edge as shown.
- 6
Finish & serve: Brush fruit lightly with glaze if using for shine. Serve immediately, or keep chilled for up to 6 hours. Best enjoyed fresh on the same day.