Let me give you a heads up, this is not your typical tart. There’s no flour, butter, sugar or eggs in this tart. Only good and healthy stuff for a change, but it is absolutely amazing especially if you love fruits and yogurt, and nuts! This is the easiest tart I had ever made, and yours too if you try it. No baking needed! The food processor will do most of the work for you, the most that you need to do is the fun part, which is to slice the fruits and arrange it.
I love this part, because I get to decorate it the way that I want it. I can play around with what fruits to use, whatever is in season and whatever goes well together goes in! It is that flexible. Even the nuts, you can choose whatever nuts you like.
Everything that I like to eat for breakfast is present in this fruit tart. Why so? Because underneath this fresh fruits is a base of puréed dates and nuts, all natural and no butter or sugar added.
Wait, there’s more! It also has Greek Yogurt instead of whipped cream, another healthy substitution, and of course the top is obvious, fresh fruits and more fresh fruits. Finally, a drizzle of honey on top sealed the deal for this breakfast tart. Your really have to try this. Let’s get started!
- 11-15 medjool dates (1 cup packed), pitted and soaked for 10 minutes, drained.
- 1½ cups nuts (I used all pecans, but a mix of almonds, walnuts, pecans, and/or cashews will all work!)
- 1/2 cup Loose Granola
- 1 cup Plain Greek Yogurt (Any flavor works)
- Assorted sliced fresh fruit
- 1 tbsp honey/agave or any sweeter you have
- Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (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 you don’t mind the taste of nonstick spray on the crust, you don’t have to use parchment. Just spray the pan with the nonstick spray and add the crust.). You can also use smaller tart pan, the crust will be thicker.
- Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.
- Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts.
- Add loose granola and manually mix to distribute.
- Press evenly into prepared tart pan and partly up the sides.
- Spread the yogurt on top of the crust. Decorate with fresh fruit.
- Drizzle with honey.
Makes 6-8 slices
Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 6. Store leftovers in the refrigerator.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥