Much like a granola parfait in dessert form, these tarts have a cruncy oat crust with a lemon and saffron kissed Greek Yogurt pastry cream and fresh berries on top.
In a medium saucepan, combine all of the ingredients for the pastry cream. Whisk until smooth and then turn the stovetop to medium low.
Continue to whisk constantly over medium low heat for about 8 minutes, until the pastry cream thickens up. It will be slightly thicker than normal pastry cream due to the greek yogurt.
Then pour the pastry cream into a heat safe bowl. Cover with plastic wrap, pressing against the surface to prevent a film from forming.
Chill for 1 hour.
Preheat oven to 350 degrees F. Place 6 round tart pans (4.75 inch size) onto a baking sheet.
Melt butter and set aside.
Use a food processor to finely grind up the oats.
Then add the remaining ingredients (EXCEPT MELTED BUTTER) and grind for about 30 seconds to combine.
With the processor running, drizzle in melted butter and let it combine. It will resemble crumbly wet sand.
Then divide the oat crust evenly between the tart pans. Use fingers to press into bottom and up the sides.
Bake for 15-20 minutes, until lightly browned and set.
Cool for at least 30 minutes.
Then remove pastry cream from the fridge. Spoon pastry cream into tart shells. Decorate with fresh fruit, like blueberries. Chill until ready to eat.