Breakfast Tart with Granola – The Petite Cook™

Breakfast Granola Tart made with a crunchy granola crust, creamy mascarpone filling, and fresh fruit. These easy granola pancakes are ready in less than 30 minutes!

these Breakfast pancakes with granola It’s one of those recipes I make when I want something simple, but still a little special.

They have crunch Granola crustCreamy mascarpone filling, fresh fruit on top. It’s a recipe that looks beautiful on the table, but requires a little effort.

I love making them for a slow brunch on the weekend, or even as a light dessert when I don’t feel like turning on the oven for too long.

If you are like me and always have been You have mascarpone in the refrigeratorThere are many other recipes you can try!

I often do Mascarpone Limoncello Cake, Strawberry tiramisuOr even simple Mascarpone biscuits -They are all easy and always successful.

ingredients

You only need a few ingredients to make it Granola pancakesAnd you can easily modify it based on what you have:

• Granola: My go-to is very simple granola (recipe below), but I use that often Christmas granola recipe Because they are very crunchy and full of flavour. Good store-bought granola works well, too.
• Mascarpone cheese: Thick, creamy, and slightly sweet. It gives the feel of a classic Italian dessert. If you have time, try mine Homemade mascarpone recipeIt’s easier than you think.
• orange: A little zest or juice adds freshness and balances the richness.
• Berries: Sweet and juicy, perfect for garnish.
• Strawberries (fresh or freeze-dried): Fresh strawberries add softness, while freeze-dried strawberries give a subtle crunch and stronger flavour.

How to make breakfast pancakes with granola

these Granola crust muffins They come together very quickly, in just 4 simple steps.

Scroll down to the end of the post for Full printable recipe.

Step 1: In a large bowl, mix the oats, almonds, hazelnuts, melted coconut oil, maple syrup, and a pinch of sea salt until well combined.

Step 2: Divide the mixture between the tart tins and press firmly with your hands to form the base. Bake for about 15 minutes.

Step 3: In a bowl, mix the mascarpone and sugar until smooth and creamy, then add the orange peel. Chill until ready to use.

Step 4: Fill each tart with mascarpone cream, decorate with berries, then serve.

Baking tips

• Press the base correctly: If the granola is not tightly packed, the shell can fall apart when you remove it.
• Don’t miss the cooling time: It really makes a difference in how well the pancakes hold their shape.
• For a lighter version: You can Replace the mascarpone with thick Greek yogurt. It won’t be rich, but it will still be really good.
• Use what you have: This fruit is very forgiving, like peaches, mangoes, raspberries…they all work.
• Add additional extras if you like: Chopped pistachios, hazelnuts, or even a little dark chocolate on top is always a good idea!

Storage tips

Keep it collected Granola pancakes Refrigerate for up to one day. After that, the granola shell tends to become soft and lose its crunch.
If you can, Store the granola base and mascarpone separately Assemble just before serving.
The granola crust can be prepared in advance and kept in an airtight container.

Have you tried this recipe?

Please let me know how you like it! Leave a comment below and share the photo on Instagram using the hashtag #thepetitecook!

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