Yogurt Fruit Tart with Pecan Crust

For those of you who love yogurt and fruit for breakfast, here’s a way to work pie into that duo and not call it dessert! Thanks to Food 52 for the awesome idea, recipe and photo!

raspberry_yogurt_tart_2

This recipe makes one 9-inch tart, for breakfast, lunch or dinner.

Ingredients

  • 1 1/2cups raw pecans
  • 1 to 2tablespoons honey
  • 2tablespoons unsalted butter, cold, cut into small chunks
  • 1cup (approximately) Greek goat yogurt (preferably full-fat) — goat mascarpone cheese would also be yummy
  • 1 – 2 Tbsp of maple syrup
  • 2pints or so fresh raspberries (or other berries, or sliced stone fruit)
  1. Heat oven to 400° F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal, but stop before it becomes nut butter!
  2. Transfer the pecans to a bowl and blend in the honey — I use my fingers — then rub the chunks of butter in with your fingers. Press this mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.
  3. Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely. Then, mix the yogurt with 1 – 2 Tbsp of maple syrup and pour into the crust. Top with berries. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt. But it still tastes great!
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