You will find everything you need for a healthy start to the day in these yummy granola tartlets with fruit, seeds, oats and yoghurt.

MAKES 4 // COOKING TIME 25 min

INGREDIENTS
1 cup oats
⅓ cup almonds, finely chopped
1 tbsp sunflower seeds, finely chopped
½ tsp cinnamon
¼ tsp salt
3 tbsp coconut oil, melted
2 tbsp honey
1 egg, beaten
1 tsp vanilla essence
1 cup plain yoghurt
1 red apple, thinly sliced
1 kiwi fruit, peeled and sliced
Handful green grapes and raspberries
2 tsp lemon curd or honey (optional)

METHOD
1. Preheat oven to 170°C. Grease 4 × 10 cm tart tins.
2. Combine the oats, almonds, sunflower seeds, cinnamon and salt. Add coconut oil, honey, egg and vanilla essence and mix.
3. Press the mixture into the prepared tins, using a spoon to even out the bottom and sides.
4. Bake for 10 minutes until golden brown. Cool completely before removing from the tins.
5. For the topping, dollop 2 to 3 spoonfuls of yoghurt into each cooled crust and top with fresh fruit. Drizzle with lemon curd or honey for an added treat.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Enjoy a fun variety of morning treats by adding these savoury baked egg tartlets with bacon and thyme.

The post Healthy granola tartlets to start the day appeared first on MyKitchen.

Planning your next gathering at home? These mini strawberry tarts are a lovely treat when having guests over, pairing perfectly with a hot cup of tea.

MAKES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the pastry cream
1 cup milk
3 large egg yolks
3 tbsp sugar
3 tbsp flour
1 tsp vanilla essence
For the tart
1 portion shortcrust pastry
250 g strawberries, sliced
50 ml apricot jam, warmed

METHOD
For the pastry cream
1. In a small pot over medium heat, bring the milk to the boil.
2. Whisk together the egg yolks and sugar in a small bowl. Add the flour and mix until smooth. Add ¼ cup warm milk.
3. When the remaining milk starts to boil, add it to the egg mixture, stirring well. Return the entire mixture to the pot and increase to high heat. Cook, whisking all the time, until it thickens.
4. Reduce the heat, add vanilla and continue whisking until it is smooth and shiny.
5. Pour into a bowl. Place a piece of cling film directly on to the surface to prevent a skin from forming. Leave to cool.
For the tart
1. Preheat oven to 200°C
2. Roll out the pastry to form a 3 mm thick sheet.
3. Line four 12 cm loose-based flan tins with pastry. Be sure to press into the corners, then prick with a fork. Place in the fridge for 10 minutes, then trim excess pastry.
4. Line with baking paper and fill with baking beans. Blind-bake for 10 minutes. Remove the beans and paper, and bake for another 10 minutes. Leave to cool.
5. Spoon pastry cream into each case and arrange the strawberry slices on top. Brush with warmed apricot jam and serve.

The post Mini strawberry tarts appeared first on MyKitchen.

In need of a dessert for a get-together or just want to try out a new delicious recipe? Our apple, honey and goat’s cheese tart is the perfect option!

MAKES 1 // COOKING TIME 1 hour 20 min

INGREDIENTS
1 portion shortcrust pastry
2 tbsp butter, at room temperature
⅓ cup honey
4 sprigs thyme, plus extra to garnish
Sea salt flakes
½ cup goat’s cheese
1 tsp apple cider vinegar
3 Pink Lady apples, sliced

METHOD
1. Preheat oven to 200°C.
2. Roll out the pastry to form a 3 mm thick rectangle. Line a 35 × 11 cm loose-based flan tin with the pastry. Make sure to press the pastry into the corners. Prick with a fork several times. Place in the fridge for 10 minutes, then trim excess pastry.
3. Line with baking paper and fill with baking beans. Blind-bake for 10 minutes. Remove paper and beans and bake for a further 10 minutes, until the pastry is crisp.
4. Melt the butter in a small pot over low heat. Remove from the heat, add honey, thyme and a pinch of salt. Leave to cool and infuse.
5. Mix the cheese, vinegar and a pinch of salt.
6. Spread some of the cheese mixture over the pastry base and arrange the apple slices on top. Pour the honey over, reserving some. Scatter with thyme.
7. Bake for 25 minutes.
8. Brush with the remaining honey and garnish with thyme.

The post Apple, honey and goat’s cheese tart appeared first on MyKitchen.

Fruit tarts always make for a tasty delight, and this rustic fig and caramel tart is no exception. Enjoy a bite with a hot cup of tea or coffee for the perfect pairing.

MAKES 1 // COOKING TIME 1 hour 5 min

INGREDIENTS
2 tbsp sugar
1 tbsp flour
8 ripe figs, torn in half
1 roll shortcrust pastry
¼ cup tinned caramel
¼ cup flaked almonds, toasted

METHOD
1. Preheat oven to 200°C.
2. Mix the sugar and flour in a bowl. Add figs and toss to coat.
3. Roll out the pastry to 3 mm thick. Form a rough circle, about 30 cm in diameter.
4. Mark another circle in the middle of the pastry, about 18 cm in diameter, where the tart will fold up. Spread the caramel here and place the figs on top.
5. Fold up the pastry, pinching together if necessary.
6. Bake for 30 minutes, or until pastry is golden and figs tender. Leave to cool for 10 minutes.
7. Sprinkle with the toasted almonds and serve.

The post Rustic fig and caramel tart appeared first on MyKitchen.

Keep things old-school and serve your guests these mouth-watering spinach and ricotta tartlets. Feel free to double up the recipe if you are serving a large group of people.

MAKES 8 individual tartlets // COOKING TIME 1 hour

INGREDIENTS
1 tbsp olive oil
200 g baby spinach
2 leeks, finely sliced
1 bunch kale, trimmed and finely shredded
200 g ricotta
Small bunch parsley, chopped
1 tsp nutmeg
1 tsp cumin
Salt and pepper
2 × 400 g roll puff pastry
1 egg, beaten

METHOD
1. Preheat oven to 180°C. Grease a muffin tray with cooking spray.
2. Heat the oil in a pan over high heat. Add baby spinach, leeks and kale, and fry for 1 minute.
3. Remove from the heat. Add the ricotta, parsley, nutmeg and cumin, and season with salt and pepper.
4. Roll out both rolls of pastry on a floured surface, to about 3 mm thick. Place them next to each other so that you create one long pastry sheet.
5. Spread the filling evenly over the pastry, leaving a margin around the edges. Brush the empty margin with the beaten egg to help seal the rolls.
6. Roll up the pastry into a cylinder. Place on a baking tray and put in the freezer for 30 minutes to set.
7. Remove from the freezer and slice into 5 cm-thick rounds.
8. Place each round in a muffin hole and bake for 30–35 minutes, or until golden and puffy. Serve.

The post Spinach and ricotta tartlets appeared first on MyKitchen.

Looking for great brunch ideas? Look no further than our tasty oat tarts with caramelised pears. The best part is that they’ll be ready in a flash.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
¼ cup honey
¼ cup coconut oil
2 cups oats
1 pear, thinly sliced
1 cup yoghurt

METHOD
1. Preheat the oven to 180°C.
2. Heat the honey and coconut oil to melt. Set aside 3 tbsp. Mix the rest with the oats.
3. Finely blend ½ the oat mixture. Press into mini tart tins and bake for 10 minutes, until crisp.
4. Cook the sliced pear in the reserved 3 tbsp honey-oil mix until caramelised.
5. Fill tarts with yoghurt and pears.

The post Oat tarts with caramelised pears appeared first on MyKitchen.