No-Bake Greek Yogurt Tart
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your repertoire, No-Bake Greek Yogurt Tart might be a recipe you should try. For $2.4 per serving, you get a side dish that serves 6. One portion of this dish contains roughly 9g of protein, 24g of fat, and a total of 397 calories. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Cookie and Kate. This recipe is typical of Mediterranean cuisine. Many people made this recipe, and 312 would say it hit the spot. If you have strawberries, medjool dates, plain greek yogurt, and a few other ingredients on hand, you can make it. With a spoonacular score of 74%, this dish is good. If you like this recipe, take a look at these similar recipes: Greek Yogurt Berry Cookie Tart, No-Bake Greek Yogurt Cheesecake Squares, and No Bake Greek Yogurt Cheesecake(Without Gelatin!).
Servings: 6
Preparation duration: 30 minutes
Ingredients:
2 tablespoons honey
10 Medjool dates, soaked in warm water for 10 minutes and pitted
2 cups raw pecans
1 ½ cups plain Greek yogurt
½ cup raspberries or blueberries (or more—I went ahead and used an entire 6-ounce container)
¼ teaspoon fine sea salt
4 strawberries, hulled and thinly sliced
Equipment:
food processor
tart form
frying pan
cake server
spatula
knife
Cooking instruction summary:
Instructions 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 (dont overdo it like I did in the photos). Press the dough into a 9 to 9 -inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes. 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. 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.
Step by step:
1. Make the crust: In a food processor, pulse the pecans until ground into a semi-fine meal.
2. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough (dont overdo it like I did in the photos).
3. Press the dough into a 9 to 9 -inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.
Make the filling
1. 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.
2. Spread the yogurt over the crust. Top the yogurt with the raspberries and strawberries, then drizzle with honey.
3. 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.
Nutrition Information:
covered percent of daily need
