Yogurt Date Tart

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Crust
1 cup raw whole almonds
3/4 cup dried dates, pitted and roughly chopped
1/4 cup desiccated coconut flakes
1 tablespoon water (or as needed)

Filling
3 cups full fat yogurt
1/4 cup honey
1 tablespoon orange zest, finely grated

Serves 8
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Crust
Combine whole almonds, dried dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn't stick and blend again. Repeat if necessary. Make sure the dough doesn't get too wet.
With your fingers, press the crust mixture into bottom and sides of a cake pan with removable bottom. Make sure it is evenly covered. Set aside.

Filling

Strain the yogurt through a cheesecloth or clean kitchen towel for two hours. Discard the whey. Mix the strained yogurt with honey and orange zest. Fill into the prepared crust. Let sit in the fridge for at least 2 hours to settle.

Serve with fresh berries or berry coulis.

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