Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, revolutionary berry breakfast tart crunch. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Revolutionary Berry Breakfast Tart Crunch is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Revolutionary Berry Breakfast Tart Crunch is something that I’ve loved my whole life. They are nice and they look wonderful.

Captain Crunch's Crunch Berries combines crunchy sweetened corn and oat biscuits with delicious fruit Pop-Tarts, Breakfast Toaster Pastries, Frosted Strawberry, Proudly Baked in the USA, Family Pack Treat yourself to a tasty breakfast or fun for you snack with the colorful fruit flavors of Cap'n. Pop a handmade raspberry tart in the oven for a gourmet riff on the toaster favorite. In medium bowl, stir confectioners' sugar, vanilla, milk and food coloring, if using.

To begin with this particular recipe, we must prepare a few components. You can cook revolutionary berry breakfast tart crunch using 17 ingredients and 22 steps. Here is how you can achieve that.

The ingredients needed to make Revolutionary Berry Breakfast Tart Crunch:

1. Get outer crust
2. Take 8 wonton wrappers
3. Make ready 1 olive oil spray
4. Prepare topping
5. Prepare 1/4 cup rolled oats
6. Make ready 1 packet Oat Revolution - Mapel & Brown Sugar
7. Prepare 1 1/3 tbsp yogurt butter
8. Take 1 tbsp brown sugar
9. Get 2 tbsp unsweetened shredded coconut
10. Get 2 tsp toasted sesame seeds
11. Prepare 1/2 tsp ground cinnamon
12. Make ready 1 nutmeg
13. Make ready filling
14. Get 1 cup frozen berries (mixed is best)
15. Prepare 1/2 cup cup light cream cheese
16. Take 1 tsp flower
17. Get 1 tsp cornstarch

These Granola Breakfast Tarts are topped with yogurt and fresh berries for a fun and filling breakfast! This gluten-free and refined sugar-free twist on a classic parfait looks beautiful and tastes even better. Finally, finely chopped pecans and almonds add that nutty crunch that granola just needs. The final step to this Berries and Yogurt Breakfast Tart is of course the berries!

Instructions to make Revolutionary Berry Breakfast Tart Crunch:

1. preheat oven to 350
2. thaw frozen berries in a bowl of warm water, set aside (you may need to change the warm water a few times to thaw)
3. spray 4 1-cup baking bowls with non-stick cooking spray (you could probably use large a large muffin pan if you don't have baking bowls), wipe out any excess oil spray, you won't need much, set aside
4. add the butter to a small glass or plastic mixing bowl and melt in microwave for just a few seconds, it just needs to melt enough to mix it
5. add in brown sugar, and stir till well blended, not leaving chunks of sugar
6. mix in cinnamon and a small dash of nutmeg
7. add in coconut, rolled oats, and sesame seeds, mix
8. add in packet of Oat Revolution (I'm sure any flavor or other instant oatmeal would do!)
9. fold a few times, it doesn't have to completely blended
10. drain your berries and smash them/break them with a fork, keeping the juices in the bowl
11. add the flower to the berries and stir it into the juices, try not to leave any chunks but don't smash the berries too much
12. do the same step with the cornstarch
13. add in cream cheese, my favorite for this is to use The Laughing Cow Cream Cheese Spread (4), mash into the filling to break it up
14. set filling aside
15. get out your wonton wrappers, lay 2 across the bottom of each bowl - just place the corner of one in the middle and move the remaining up along the sides, so the two almost conform to the bowl, but don't smash them in
16. scoop an even amount of the filling into each bowl until it's gone
17. top each bowl with an even amount of the topping until it's gone
18. if you have wonton layers protruding above the filling, either tuck them down or fold in a little, but they don't have to be perfectly even with the filling
19. place in oven, bake for about 15 minutes, but keep checking them
20. they'll be done when you can see the filling "bubbling" and the topping has browned and gotten crispy
21. for a more crispy topping, turn the heat up to 400 and bake another few minutes, just keep an eye on them so they don't burn
22. you can eat these warm, or let them cool and freeze or refrigerate them and enjoy later :) I enjoy them for breakfast!

I've been so impressed with the sweetness of all the berries I've Arranging the berries was probably the most fun part about making the tart, that's the artsy-fartsy side of me coming out. I love making food that looks. Once the tart is baked, remove it from the tart mould and place it on a plate. Top if off with the berry topping. Sprinkle powdered sugar and garnish it with hung curd berries and mint sprig.

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