Yogurt Berry Tart

img_2520I love it when breakfast and dessert come together in perfect harmony! I am definitely someone who enjoys cake for breakfast, but after many slices of buttered panettone bread over the holiday season,  I am ready for both breakfast and dessert to be healthy. This tart is versatile and delicious- think chewy granola bar crust with a creamy fruit filling. You could use a variety of nuts,  any flavored yogurt and any fruit topping that you dream up. In this recipe, I used pecans, almond and hazelnuts in the crust, filled it with peach coconut milk yogurt and topped it with a mixed berry compote. You could also top it with whatever fresh berries you find the market.


2 cups nut of your choice (pecans, almond, walnuts or hazelnuts), lightly toasted

1/4 cup rolled oats

12 medjool dates, soaked in warm water

1 tbs. honey

1/4 tsp. sea salt

3 containers 5.3 oz. yogurt of your choice

1/2 cups frozen raspberries

1/2 cups frozen strawberries

1/4 cup fresh cranberries

2 tbs. water

1 tbs. honey

Method of Preparation:

1. To Make the Crust: In the bowl of a food processor, pulse nuts, drained dates, honey and salt until it starts to form a dough- do not over process.

2. Press the nut dough into a 9 1/2″ tart pan with a removable bottom. You can also use a 13 x 4″ rectangular tart pan. Place a the freezer for 15 minutes.

3. To Make the Compote: Mix the berries, honey and water in a small saucepan and cook until thick and syrupy- about 10 minutes.

4. Mix the yogurt together in a bowl and pour in the tart crust.

5. Allow the compote to cool for 15 minutes and pour on top of the yogurt.

6. Refrigerate for a hour.

serves 6-8

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