No-Bake Greek Yogurt Fruit Tart
Servings: 8
Ingredients:
15 pitted Medjool dates, soaked in warm water for about 10 minutes (*can also use 1 and ½ cups of raisins or dried cranberries)
¾ cup unsalted cashews (could also use walnuts or pistachios)
¾ cup unsalted almonds
1 cup Greek yogurt (plain or any flavor)
Assorted sliced fresh fruit of your preference (strawberries, blueberries, blackberries, tangerines, kiwi, etc)
Optional for topping: 2 tbsp apricot preserves mixed with 1 tbsp water
Instructions:
Spray the bottom of a 9-inch tart pan, 9-inch cake pan, or 9-inch pie dish with nonstick spray. Line with parchment paper circle slightly larger than the pan. The parchment prevents the crust from sticking to the pan, and the nonstick spray helps keep the parchment in place as you press in the crust.
Soak the dates in warm water for 10 minutes. Drain them, and then cut in half before using.
In a food processor or blender, pulse the dates, cashews, and almonds together until a thick “dough” is formed and the nuts are all broken up. The dough will be sticky. Press evenly into prepared tart pan and partly up the sides.
Spread the yogurt on top of the crust. Decorate with fresh fruit. Mix together the optional preserves and water topping, and brush over fruit.
Slice and serve immediately or cover and refrigerate for up to 1 day before serving.