Kiri Morning Tarts

Kiri Morning Tarts

Recipe Category Breakfast Recipe Category
Recipe Prep Time 30 mins
Recipe Serving Size 10

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 Squares

Cooking steps

Preparing the Granola Cups

  1. In a large bowl, place the coconut oil, brown sugar, and honey, Mix until well combined.
  2. Add the chia seeds, almond flakes, walnuts, oats, salt and vanilla extract, then mix with a spatula until well combined.
  3. Add the egg white and mix until well combined.
  4. Place Muffin paper cups in a muffin pan.
  5. Divide the granola mixture equally between the muffin paper cups.
  6. Using 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.
  7. Place the granola cups in a preheated oven at 180C (356F) and bake them for about 15 minutes or until golden brown.
  8. Allow the cups to cool slightly then remove the cups from the muffin pan. Allow them to cool completely.

Preparing the Kiri Cream Filling

  1. In 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.
  2. Add vanilla extract, lemon zest and honey and mix with a spatula until well combined.
  3. Fill each granola cup with the kiri cream
  4. Top with blueberries and mint leaves. Serve immediately.

Cooking steps