Pie for breakfast? Yes, please! A crunchy Corn Flake crust with a creamy yogurt filling, this protein-packed Orange Cranberry Tart is so good you’ll also want it for dessert too!
Prep Time:20 minutes
Cook Time:50 mins
Total Time:1 hour 10 minutes
Yield:8 servings 1x
3 tablespoons butter, melted
2 tablespoons brown sugar
1/2 cup walnuts, coarsely chopped
1 1/2 cups crumbled Corn Flakes, approximately 2 cups before crumbling
1/2 teaspoon grated orange zest
juice of 1 orange
1 cup vanilla yogurt
1 12-ounce package fresh cranberries
1 cup water
1 cup sugar
1/2 teaspoon cinnamon or 1 cinnamon stick
pinch of cloves or 3 whole cloves
2 star anise, optional
2 whole allspice, optional
Heat oven to 375°F.
In a medium mixing bowl, combine melted butter, brown sugar, walnuts and Corn Flakes. Press into the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Bake 10 minutes, until golden brown. Cool on wire rack.
Meanwhile, in a separate bowl, stir eggs with a fork or whisk until they are thoroughly mixed. Add yogurt, orange zest and juice, stir to combine. Pour into cooled crust. Bake 25-30 minutes. Allow to cool. Refrigerate at least one hour. Can be refrigerated overnight.
In a medium sauce pan, add cranberries, sugar, water and optional spices. Cook over medium heat, until mixture comes to boil, stirring occasionally, Reduce heat to low and cook 10 minutes, stirring occasionally. Remove from heat. Allow to cool. Remove whole spices. Refrigerate until ready to assemble pie.
Just before serving, top pie with cranberries. You may have leftover cranberries.
This pie needs to refrigerate at least an hour before serving.
Use the leftover cranberries sauce on pancakes, oatmeal, yogurt or biscuits.
Serving Size:1/8 of pie
Keywords: dessert for breakfast, holiday breakfast recipe, high protein breakfast