Ingredients
2cupsraw pecans
10 pcsMedjool datessoaked in warm water for 10 minutes and pitted
¼tspfine sea salt
1 ½cupsplain Greek yogurt
½cupraspberries or blueberries
4pcsstrawberries hulled and thinly sliced
2tbsphoney
Preparation
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.
Press the dough into a tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.
Remove the crust from the freezer. Carefully remove the tart from the pan 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.
