Berry & Greek Yoghurt Tart
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • Base
  • ½ cup almonds
  • ½ cup dates
  • ¾ cup oats
  • 1.5 tablespoons honey
  • 2 tablespoons water
  • 1 tablespoon desiccated coconut
  • Pinch of Cinnamon
  • Filling
  • 1.5 cups Greek yoghurt
  • 2 tablespoons honey
  • ½ teaspoon of vanilla powder or extract
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
Directions
  1. Preheat oven to 180 degrees Celsius or 356 Fahrenheit
  2. Add almonds, dates, oats, cinnamon and coconut to a food processor and pulse until you have a fine grain
  3. Add honey and water and pulse until the mixture starts to stick together in a ball
  4. Add mixture to an 8 inch springform pan and spread evenly, making sure to add the mixture to the top of the pan and around the sides. Make sure it is well compacted by pushing down with the back of a spoon.
  5. Put in the oven and cook for 15 minutes or until golden. Set aside to cool
  6. Add Greek yoghurt to a bowl with the vanilla and honey and mix well
  7. Add yogurt mixture to base of the tart and spread evenly
  8. Add the berries to the top of the tart
  9. Store in fridge for up to one week
Recipe by at https://www.caseyjade.com/berry-greek-yoghurt-tart/