Flax Plus Breakfast Fruit Tart

Eat dessert for breakfast! This beautiful tart makes a stunning addition to brunch entertaining, but you can make it on the weekend to enjoy for breakfasts during the week too.

  • 8 servings
  • 20 mins prep, 1 hr chill 1 hr 20 mins total


  • 2 ½ cups Nature’s Path Pumpkin Seed + Flax Granola
  • ¾ cup walnut pieces
  • ¼ cup pitted Medjool dates
  • 2 tbsp honey
  • Pinch salt
  • ⅓ cup melted coconut oil
  • ½ persimmon, sliced
  • ⅓ cup sliced strawberries
  • ¼ cup pomegranate seeds
  • ¼ cup blueberries


  • 2 pkg (each 12.3 oz) firm silken tofu
  • ¼ cup honey
  • 1 vanilla bean, scraped
  • 2 tsp xanthan gum
  • ½ tsp ground ginger
  • ¼ tsp salt


  1. Spray 9-inch tart pan with removable bottom with cooking spray; set aside.
  2. In food processor, pulse granola and walnuts until coarsely ground. Add dates, honey and salt; process until mixture comes together.
  3. Pour in coconut oil, scraping down sides of bowl as necessary, until mixture comes together into a ball. Press mixture evenly into tart pan; freeze for 30 minutes.


  1. Place tofu on clean tea towel; drain for at least 15 minutes to absorb excess moisture. Add tofu, honey, vanilla bean seeds, xanthan gum, ginger and salt to food processor or blender; blend until very smooth.
  2. Spoon filling into crust; arrange persimmon, strawberries, pomegranate seeds and blueberries over top of filling.
  3. Refrigerate for about 30 minutes or until filling is set.

Tip: Tart can be prepared in advance, covered and refrigerated for up to 5 days.