Muesli, yoghurt and blueberry tarts

These deliciously sweet muesli, yoghurt and blueberry tarts are a creative way to use muesli and are a fantastic dessert recipe. Garnish with micro basil or fresh mint and enjoy

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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  • 1 1/2 cup natural muesli
  • 1/2 cup flour
  • 1 egg
  • 50 gram butter
  • 1 tablespoon maple syrup, plus 2 tablespoons extra
  • 1 1/2 teaspoon gelatine
  • 2 tablespoon just-boiled water
  • 500 gram vanilla yoghurt
  • finely grated zest of 1 lemon, plus 1 ½ tablespoons juice
  • 125 gram punnet blueberries
  • 6 strawberries, hulled, sliced
  • pulp of 1 passionfruit
  • micro basil or mint to serve


  • 1
    Preheat oven to moderate, 180°C. Lightly grease six 10cm flan pans with removable bases.
  • 2
    In a food processor, pulse muesli until well chopped. Add flour, egg, butter and syrup, processing until mixture binds well.
  • 3
    Press mixture evenly over bases and sides of pans (see recipe tip). Bake for 12-15 minutes until golden and crisp.
  • 4
    In a jug, using a fork, vigorously whisk gelatine into just-boiled water. Stir into yoghurt with zest, juice and extra maple syrup. Pour into tart cases. Chill for 2 hours or overnight until set.
  • 5
    Top tarts evenly with blueberries, strawberries and passionfruit. Garnish with micro basil or mint.


  • It’s important to press the pastry mixture firmly into the pans to prevent it crumbling once baked. Use the back of a fork to press down base and pinch around sides.