No-Bake Greek Yogurt Tart

Ingredients

• cup sraw pecans
• Medjool dates, soaked in warm water for10 minutes and pitted
• 1/4 teaspoon fine sea salt
• 1/2 cup splain Greek yogurt
• 1/2 cup raspberries or blueberries (or more-I went ahead and used an entire 6-ounce container)
• strawberries, hulled and thinly slice d
• tablespoon shoney

Instructions

1. 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 (don’t overdo it like I did in the photos).
2. Press the dough into a 9 to 9 ½ inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.
3. 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.
4. 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.