These tart shells are super easy to throw together and there is no rolling out of the dough. They take as much time and effort as throwing together a batch of cookies. I still love cookies, but these are a delightful and healthier alternative that can serve as a breakfast treat, snack, or dessert.
Whenever any kind of fresh raw fruit is piled into tart shells, the kids are completely on board. My favorite way to fill it up so far is with fresh chopped peaches, strained yogurt, and honey. Add a dash of cinnamon on top if you dare.
The only warning I should give is that it isn’t the easiest crust to cut up. It’s on the hard and crumbly side. So, don’t hate me if the kids (or grown-ups) make a mess.
1/2 cup white whole wheat or whole wheat pastry flour
2 cups oats & honey granola (I use store-bought)
3/4 cups walnut pieces
3 tablespoons honey
3 tablespoons butter, melted
3 tablespoons virgin coconut oil, melted
Preheat your oven to 375 degrees Fahrenheit.
Place the flour, granola, walnuts, and salt in the bowl of a food processor. Run the food processor for approximately 30 seconds or until the mixture resembles large crumbs. Drizzle the honey through the feed tube of the food processor and incorporate for a five seconds. Then pour the melted and butter and coconut oil through the feed tube with the machine running and process until the mixture starts to come together.
Take one large golf ball-sized portion of dough at a time and press it gently into a 4-inch round tart pan with removable bottoms until it covers the bottom and sides of the pan. You should have enough dough to make 8 shells. Place the filled tart pans on a baking sheet and bake for 10-15 minutes or until golden brown.
Place baked shells on a cooling rack and allow to cool completely. To serve, remove gently from tart pan by popping up the removeable bottom. The shells may be stored in the pans in an airtight container for up to two days.
Yield: 8 4-inch tart shells
Prep-time: 20 minutes
Bake-time: 10 minutes