No Bake Greek Yogurt Tart

Directions

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).
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.
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.
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.

Notes

Recipe adapted a tiny bit from Inspiralized & Beyond by Ali Maffucci. 

ALI’S TIP: You can make individual tarts by using six ramekins lined with parchment paper and dividing the ingredients accordingly.

MAKE IT DAIRY FREE: Use your favorite brand of thick dairy-free yogurt.

MAKE IT VEGAN: See above, and drizzle the tart with maple syrup instead of honey.

Credit: Cookie & Kate