Kiri Morning Tarts

30 min

Crispy granola cups filled with Kiri cream and fresh blueberries


For the Granola Cups

  • 2 tablespoons coconut oil, melted
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 130 grams (1 cup) oat flakes
  • 1 tablespoon chia seeds
  • 30 grams (1 oz) chopped walnuts
  • 30 grams (1 oz) chopped almond flakes
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

For the Kiri Cream Filling

  • 4 Kiri Square Portions
  • 200 grams (2 cups) plain yogurt
  • 1 tablespoon lemon zest
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

For Topping

  • 100 grams (3.5 oz) Blueberries
  • Fresh mint leaves
Kiri Morning Tarts

Cooking steps

Preparing the Granola Cups

  • 1In a large bowl, place the coconut oil, brown sugar, and honey, Mix until well combined.
  • 2Add the chia seeds, almond flakes, walnuts, oats, salt and vanilla extract, then mix with a spatula until well combined.
  • 3Add the egg white and mix until well combined.
  • 4Place Muffin paper cups in a muffin pan.
  • 5Divide the granola mixture equally between the muffin paper cups.
  • 6Using a spoon, press the mixture into each muffin cup, making sure the sides are fully covered, but the middle is hollow in order to create the shape of a cup.
  • 7Place the granola cups in a preheated oven at 180C (356F) and bake them for about 15 minutes or until golden brown.
  • 8Allow the cups to cool slightly then remove the cups from the muffin pan. Allow them to cool completely.

Preparing the Kiri Cream Filling

  • 1In a medium bowl, add the Kiri square portions and plain yogurt, and mix well with an electric hand mixer until the mixture is creamy and smooth.
  • 2Add vanilla extract, lemon zest and honey and mix with a spatula until well combined.
  • 3Fill each granola cup with the kiri cream
  • 4Top with blueberries and mint leaves. Serve immediately.

Cooking steps