Kiri Morning Tarts

Ready in
45 minutes
Difficulty Level


  1. Granola Cups
  2. 2 tablespoons coconut oil, melted
  3. 2 tablespoons light brown sugar
  4. 1 tablespoon honey
  5. 130 grams (1 cup) oats flakes
  6. 1 tablespoon chia seeds
  7. 30 grams (1 oz) chopped walnuts
  8. 30 grams (1 oz) chopped almond flakes
  9. 1 egg white
  10. 1 teaspoon vanilla extract
  11. 1 pinch of salt

  12. Kiri® Cream Filling
  13. 4 Kiri square portions
  14. 200 grams (2 cups) plain yoghurt
  15. 1 tablespoon lemon zest
  16. 1 tablespoon honey
  17. 1 teaspoon vanilla extract

  18. Topping
  19. 100 grams (3.5 oz) blueberries
  20. Fresh mint


  1. Prepare the Granola Cups

    1. In a large bowl, place the coconut oil, brown sugar, and honey. Mix until well combined.
    2. Add the chia seeds, almond flakes, walnuts, oats, salt and vanilla extract, then mix with a spatula until well combined.
    3. Add the egg white and mix until well combined.
    4. Place muffin paper cups in a muffin pan.
    5. Divide the granola mixture equally between the muffin paper cups.
    6. Using a spoon, press the mixture into each muffin cup, making sure the sides are fully covered, but the middle is hollow in order to create the shape of a cup.
    7. Place the granola cups in a preheated oven at 180°C (350°F) and bake them for about 15 minutes or until golden brown.
    8. Allow the cups to cool slightly then remove the cups from the muffin pan. Allow them to cool completely.
  2. Prepare the Kiri® Cream Filling

    1. In a medium bowl, add the Kiri® square portions, plain yogurt, vanilla extract, lemon zest and honey and mix well with an electric hand mixer until the mixture is creamy and smooth.
    2. Fill each granola cup with the Kiri® cream.
    3. Top with blueberries and mint leaves. Serve immediately.