Looking for something different for a special breakfast? This Muesli Tart is a wonderful combination of a sweet pastry, breakfast muesli, and dried fruit soaked in rooibos tea and blended to form a delicious filling. It is great to serve with a homemade Rooibos Cream or Creme Fraiche at a Sunday brunch or as a sweet breakfast choice.
Although this recipe requires a little time to make , it is so interesting and different, and well worth the effort.
- If you are making your own muesli topping this can be done days before .
- Prepare the filling the day before as the dried fruit needs to absorb the lovely rooibos tea flavour and become soft and easy to blend.
- Prepare the pastry and either bake blind the day before and store it in an airtight container overnight, or wrap the uncooked dough in clingfilm and keep in the fridge overnight for baking the next day.
- The next day you can pulp the fruit, and add the muesli topping and bake.
- This tart does stay fresh in an airtight container for a day or two, but I love to eat it when the pastry is lovely and crisp and fresh out the oven.
I have used my favourite Granola to add as a topping to this tart, as I know it is healthy and does not contain refined sugar and preservatives. You can however use any store bought muesli to make this recipe less time consuming. The recipe is here.
Another alternative for this recipe is to make it without pastry and instead of pulping the fruit after soaking it in the rooibos tea mixture, place it whole in an ovenproof dish and top with the muesli crumble crust. Follow the rest of the recipe below.
