How To Make Greek Yogurt Fruit Tart
This easy, gluten-free fruit tart comes with a nutty crust of dates and cashews, and topped with Greek yogurt and fresh fruit slices for a decadent dessert!
Serves:
Ingredients
- 15Medjool dates,soaked in warm water for 10 minutes
- 1½cupscashews,raw, unsalted
- 1cupGreek yogurt,like vanilla, or other desired flavors
- assorted fresh fruit,sliced
Instructions
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Spray the bottom of a 9-inch tart or cake pan or a pie dish with a nonstick spray* and line the pan with parchment paper on top. Set aside.
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Make sure the dates are soft, then drain and chop them in half.
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Pulse the dates and cashews together until a thick “dough” is formed and the cashews are all broken up. The dough will be moist from the oil in the nuts.
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Press evenly into the prepared tart pan and partly up the sides. Spread the yogurt on top of the crust.
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Decorate with fresh fruit. Slice, serve, enjoy!
Recipe Notes
*The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If using a nonstick spray, no need for parchment. Just spray the pan with the nonstick spray and add the crust.
Nutrition
- Calories: 301.13kcal
- Fat: 13.49g
- Saturated Fat: 3.23g
- Monounsaturated Fat: 6.25g
- Polyunsaturated Fat: 2.06g
- Carbohydrates: 42.85g
- Fiber: 3.88g
- Sugar: 32.65g
- Protein: 8.23g
- Cholesterol: 4.79mg
- Sodium: 20.40mg
- Calcium: 62.51mg
- Potassium: 486.45mg
- Iron: 2.16mg
- Vitamin A: 3.15µg
- Vitamin C: 0.13mg
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