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.
- 125 g butter
- 50 g sugar
- 250 g flour, sifted
- 2 egg yolks
- 1/8 cup cold water
- 250 g packet mixed dried fruit (containing prunes)
- 1 teabag rooibos or your favourite tea
- 50 g honey
- 50 g butter
- 200 g muesli
- 200 ml cream or creme fraiche
FOR THE PASTRY
Preheat the oven to 180ºC and grease a 20cm tart or quiche tin.
Cream the butter, sugar and salt in a food processor and then add the egg yolks by pulsing and add the sifted flour until mixture resembles course breadcrumbs. Add the water.
Mix to form a dough and wrap in clingfilm and refrigerate for 30 minutes.
Remove from the fridge and roll out on lightly floured board to about 5mm thick.
Lift the pastry and carefully place in the tin, smooth out the edges and prick the base. Bake blind by adding beans or ceramic beads on the pastry, baking for about 10-15minutes until the pastry is cooked through, golden brown and crisp.
This needs to be made the day before baking the pastry. Place the dried fruit, rooibos tea bag in a bowl and just cover with boiling water and leave overnight.
Preheat the oven to 180ºC.
Strain the tea water from the fruit and remove the tea bag. Remove any pips that may be in the fruit and place in a food processor and pulse until the mixture resembles a fine paste. Spread this over the baked pastry case.
Melt the honey and butter in a saucepan and pour over the muesli and stir until well combined. Spread the muesli mixture over the fruit paste and bake for 15 minutes until slightly golden.
Serve with creme fraiche or rooibos cream.