Step 1
Preheat oven to 350°F (180°C). Grease a 9 inch (23 centimetre) tart tin with a removable bottom. Line the bottom with a round of parchment paper and grease the paper.
Step 2
Place the granola, flour, Redpath® Dark Brown Sugar and salt in the bowl of a food processor. Pulse until mixture resembles coarse crumbs.
Step 3
With the food processor running, pour in the butter and water and process until mixture comes together; about 30 to 45 seconds.
Step 4
Press mixture evenly into the prepared tin and place in freezer for 20 minutes.
Step 5
Line the chilled tart dough with a piece of parchment, and weigh down with dry beans or pie weights. Place tin on a baking sheet.
Step 6
Bake in oven for 20 minutes. Remove weights and parchment and bake an additional 10 minutes.
Step 7
Remove and gently press down with a spoon on any parts that may have puffed up during baking. Set aside to cool completely.
Step 1
Place the water in a small bowl and sprinkle the gelatin over the surface. Set aside and let bloom for 5 minutes.
Step 2
Meanwhile, in a large bowl, stir together the yogurt, Redpath® Icing Sugar, lemon juice, lemon zest and vanilla until smooth.
Step 3
Once the gelatin has bloomed, heat the mixture in the microwave on high for 30 seconds. Remove and stir. If gelatin is not fully dissolved, repeat microwaving in 5 second increments just until gelatin has dissolved.
Step 4
While whisking, pour the dissolved gelatin into the yogurt mixture. Whisk for 30 seconds.
Step 5
Pour the yogurt filling into the cooled crust and smooth top with an offset spatula.
Step 6
Cover with plastic wrap and chill for a minimum of 4 hours or up to overnight. Garnish with fresh fruit before slicing and serving.
*When using a tart tin with a removable bottom, place on a baking sheet before baking. This will prevent the bottom from shifting and causing the crust to crack when removing from the oven.
*For the fruit topping, we used a mixture of blueberries, raspberries, golden berries, figs and green grapes.
