NO BAKE YOGURT AND BERRY TART
Ingredients
For Crust
2 cups raw pecans
10 Medjool dates, soaked in warm water for 10 minutes and pitted
¼ teaspoon fine sea salt
For the filling
1 ½ cups NANAK yogurt
¼ cup raspberries
¼ blueberries
4-6 strawberries, hulled and thinly sliced
¼ cup honey
1 tsp finely grated lemon zest
Mint leaves (If strawberries with leaves are not available)
METHOD TO PREPARE
For the crust: Roast the pecans for 3-4 minutes, let them cool, and pulse them in a food processor until they are a coarse powder. Add date and pulse until the mixture holds together when pinched and starts to look like a dough.
Transfer the dough into a 9-inch tart pan with a removable bottom and press it into the base and up the sides. Chill in the freezer for 10 minutes.
Prepare the filling: Add honey to the yogurt as per your liking, add lemon zest, and mix.
Remove the crust from the freezer. Carefully remove the tart from the pan (leave it on the round base) and slide it onto a round serving platter. Spread the yogurt over the crust. Top the yogurt with the berries of your choice to give a glossy finish. Drizzle the fruits with honey.
To serve, slice the tart with a sharp knife, wiping off the blade after each cut. Use a pie server or spatula to serve
