- 350g GRANOLA
- 5tbsp MELTED BUTTER
- 60ml HONEY
- 640g DORSET STRAINED YOGHURT
- 1tsp VANILLA EXTRACT
- 1 KIWI
- 1 TANGERINE
Preheat oven to 165°C.
Combine granola, melted butter, honey, vanilla until everything is thoroughly coated.
Press the mixture into a greased 10 inch tart pan with a removable bottom, pressing the granola evenly across the pan and up the sides.
Bake for about 15 minutes until lightly golden. Let cool (can be made the previous evening).
Fill the tart with the yoghurt, smoothing it out evenly.
Arrange the fruit on top. Serve immediately.