Flourless Peach Yogurt Tart

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Crust
1 cup old-fashioned rolled oats
1/2 cup dates, pitted and roughly chopped
1/3 cup walnuts
1-2 tablespoons water

Filling
2 cups full-fat yogurt
3 tablespoons honey
3 cups fresh peaches, pitted and cut into wedges

Serves 6-8
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Preheat oven to 175C/375F.

Combine oats, dates, and walnuts in a food processor and pulse a few times until sticky. If the texture is too dry, add a tablespoon of water. Then pulse again.
Lightly grease a tart pan with removable bottom with olive oil. Press the oat mixture into the bottom and sides of the pan. Pre-bake crust for 10 minutes. Set aside.

Strain the yogurt through a cheesecloth or clean kitchen towel for two hours. Discard the whey. Mix the strained yogurt with honey. Spread the yogurt honey mixture evenly over the crust. Lay out the peach wedges onto the yogurt, starting in the middle with a small circle of wedges.
Bake at 175C/375F for 25-30 minutes. Let cool completely before serving.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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