No-Bake Greek Yogurt Tart

Name: No-Bake Greek Yogurt Tart
Prep time: 30 min
Total time: 30 min
Ingredients: 2 cups raw pecans; 10 Medjool dates, soaked in warm water for 10 minutes and pitted; ¼ teaspoon fine sea salt; 1 ½ cups plain Greek yogurt; ½ cup raspberries or blueberries (or more—I went ahead and used an entire 6-ounce container); 4 strawberries, hulled and thinly sliced; 2 tablespoons honey

4.9

(25)

cookieandkate.com

Your recipes

Prep Time: 30 minutes

Total: 30 minutes

Servings: 6

Author : Cookie and Kate

greek yogurt tart fruit tart make ahead

Ingredients

Remove All · Remove Spices · Remove Staples

2 cups raw pecans10 Medjool dates, soaked in warm water for 10 minutes and pitted¼ teaspoon fine sea salt1 ½ cups plain Greek yogurt½ cup raspberries or blueberries (or more—I went ahead and used an entire 6-ounce container)4 strawberries, hulled and thinly sliced2 tablespoons honey

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Make the crust: In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough (don’t overdo it like I did in the photos).

Step 2

Press the dough into a 9 to 9 ½-inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.

Step 3

Make the filling: Remove the crust from the freezer. Carefully remove the tart from the pan (leave it resting on the round base) and slide it onto a round serving platter. Spread the yogurt over the crust. Top the yogurt with the raspberries and strawberries, then drizzle with honey.

Step 4

To serve, slice the tart with a sharp knife, wiping off the blade after each cut. Use a thin pie server or spatula to serve.