Healthy Fresh Fruit Tart

So let’s say you’re friendly neighborhood personal trainer (me… @realresultsinc ) tells you to eat more fruit, and let’s say your friendly neighborhood pastry chef (erin… @erin_martian ) finds a way to make it more doable for you…wouldn’t you want that recipe? #BOOM here you go.

Healthy Fresh Fruit Tart
15 dates, soaked in warm water for 10 minutes
1 and 1/2 cups raw walnuts
1 cup vanilla Greek yogurt
Assorted sliced fresh fruit

Spray the pan of your choice and line with parchment paper. Make sure your dates are soft. Drain and chop them in half. Pulse the dates and cashews in a food processor together until a thick “dough” is formed and the cashews are all broken up. Press evenly into prepared tart pan and partly up the sides. Spread the yogurt on top of the crust. Decorate with
fresh fruit. Slice, serve, enjoy.

This impressive and gluten free fresh fruit tart would be great to serve at a summer picnic or Sunday brunch. Make it in a pie tin, or make it in individual serving tart shells. For a two-bite option make this recipe in a cupcake pan! The crust for this tart is very soft and chewy. I used raisins because I had some on hand and it worked out perfectly. Add more nuts and very roughly chop them for more structure and texture in the crust. The crust will be too soft to support the contents on its own, so keep it in whatever tin you build it in. Use any flavor of yogurt and any combination of fruit you prefer.

If you would like to try to switch it up use the “No Bake Peanut Butter Oat Squares” recipe as the crust. For this alternative, start by spreading the bottom of the crust with a layer of peanut butter. Lay bananas across the peanut butter and top with chocolate pudding. Garnish with drizzled chocolate or peanuts to make a chocolate peanut butter banana pie!

In another version use the “Coconut Crack Bars” recipe as the crust. Fill with lime yogurt, or vanilla yogurt garnished with lime zest. Top with pineapple, passion fruit, or kiw for a tropical summer treat.