Want to hold onto summer a little longer? This Greek yogurt and fruit tart will help. It’s the perfect ending to those late summer BBQs before we say hello to fall foods and cooking. It’s sweet without being too sweet.I was a little worried about the yogurt running over the crust when cut but it surprisingly cut and served nicely!
- 20 dates, soaked in warm water for 10 minutes (I used boiling water)
- 1-1/2 cups unsalted cashews
- 1 cup vanilla Greek yogurt (other flavours would work too)
- Assorted sliced fresh fruit
- Line a pie plate or tart pan with parchment paper. Tip for using parchment paper – flip you pan over and form the parchment paper to the bottom and fold as needed to create a mold of the pan. Lift up the parchment paper, flip your pan back over the right way and place the parchment paper in. Viola!
Note: If you don’t want to use parchment paper you could grease your pan.
- After softening the dates by soaking them in warm water for 10 minutes, drain them, chop in half and remove the pits (skip this last part if you bought pitted dates).
- In a food processor pulse the dates and cashews together until a thick “dough” forms and the cashews are all broken up.
- Press evenly into the prepared pie plate or tart pan and partly up the sides.
- Spread the yogurt on top of the crust.
- Decorate with fresh fruit and server immediately.
Make ahead tip: The crust can be made up to 2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Just before serving add yogurt and fruit. Store leftovers in the refrigerator.
Original recipe from http://sallysbakingaddiction.com/2015/03/30/greek-yogurt-fruit-tart/