Easter was anything but conventional at our house this year. There were only 3 of us at our Easter quarantine party so I decided that instead of trying to make a downsized version of a traditional Easter dinner, I would go in a totally different direction this year. Easter Clam Bake! 😂I know, I know, clambakes are more traditionally hosted in the Fall but I figured as long as I was going non-traditional - why not go all the way?
Our Easter dessert was equally as unconventional as our clambake dinner. And since I'm craving all things fruity and summery right now, a greek yogurt fruit tart seemed appropriately inappropriate. 🤷🏻♀️ This fruit tart is traditionally served at a brunch so serving it as a dessert just seemed like the right thing to do.
Greek Yogurt Fruit Tart
15 Medjool dates
1 and 1/2 cups raw unsalted cashews
1 cup Key Lime Yogurt
assorted sliced fresh fruit
Spray the bottom of a 9-inch tart with nonstick spray.
Soak dates in warm water for 10 minutes.
Drain and chop in half.
Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up.
Press evenly into prepared tart pan and partly up the sides.
Bake crust 10 minutes at 350. Cool.
Spread the yogurt on top of the crust.
Decorate with fresh fruit.
This Greek tart is delicious without being overly sweet or drenched in chocolate like most of my desserts. If you're a fan of the popular Larabar, you'll love the two ingredient crust. It's pretty much a larabar in tart form. Choose any flavor yogurt that you like for the filling - my personal favorite is Key Lime Pie. And don't get me started on the how satisfying it is to arrange the fruit slices on top in my own little mosaic pattern.
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