No-Bake Greek Yogurt Fruit Tart

By Sally's Baking Recipes · 40 min

Ingredients

Instructions

1. Spray a 9-inch tart pan, cake pan or pie dish with nonstick spray and line it with parchment paper.
2. Soak the dates in warm water for 10 minutes, then drain and halve them.
3. In a food processor or blender, pulse the dates, cashews and almonds until a sticky, thick dough forms and the nuts are broken up.
4. Press the dough evenly into the prepared pan and partway up the sides.
5. Spread the yogurt over the crust and decorate with fresh fruit.
6. Mix the apricot preserves with 1 tablespoon water and brush over the fruit for a glossy finish.
7. Slice and serve immediately, or cover and refrigerate for up to 1 day. Store leftovers covered in the fridge for up to 3 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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YoghurtAlmondCashewGreek yoghurtDateApricot