I have now made this yogurt and berry tart with a GF pecan crust three times in the past week! It only lasts two days because my family gobbles it up! It is perfect for breakfast or dessert! I love it because it’s kind of like a fancy way to eat a fruit and yogurt parfait! It would also make a great dish to bring to a brunch or shower of some sort… you know… in the future when we are leaving the house again.
I also love it because it is seriously so simple and fast! There are also several ways you could mix it up. I added POM juice to give it a little tang and color, but you could really add any kind of juice or fruit. I bet a peaches and cream version would be so good! (stay tuned!)
For this past Christmas I told my husband, Logan, that all I wanted was a really nice food processor. You can absolutely use any food processor for this recipe, but he got me the cadillac of food processors, the Breville BFP800XL Sous Chef Food Processor and I love it! It makes so many recipes, like this yogurt and berry tart with a GF pecan crust and our scone recipe, so easy! It is one of the kitchen gadgets we use weekly! It processes food (obviously) but it also chopps like a dream! Basically it was a big win as far as Christmas presents go! I AM A FAN! 🙂
Yogurt & Berry Tart with a Pecan Crust
Equipment
- Food processor
Ingredients
- 1 1/2 cups raw pecans
- 2 Tbsp honey (divided)
- 2 Tbsp unsalted butter, cold and cut into small chunks
- 2 cups greek yogurt, preferably full fat
- 1/2 tsp vanilla
- 1-2 Tbsp Pomegranate juice (optional)
- Berries – Any kind (blueberries, raspberries, blackberries, sliced peaches or strawberries)
Instructions
- Preheat your oven to 400 degrees and lightly spray a pie or tart pan with cooking spray
- Put pecans in your food processor and pulse until roughly ground (stop before it turns into nut butter!)
- Add in 1 Tbsp honey and pulse a few more times.
- Drop in the chunks of cold butter one by one and pulse a few times after each one is added and your curst mixture is complete!
- Spread your crust mixture out in your tart or pie pan pressing it down on the bottom and up on the sides.
- Bake your crust at 400 degrees for 12 minutes or until lightly browned and toasty. Remove from the oven and let it completely cool.
- While your crust is cooling, mix together 2 cups of greek yogurt (preferably full fat), 1 Tbsp honey, 1/2 tsp of vanilla and 1-2 Tbsp of pomegranate juice (optional).
- Once crust is cooled, pour in your greek yogurt filling, top with berries and enjoy!
- You can serve immediately or keep in the refrigerator covered for a few days.
We know EVERYONE is home right now and many of you, as well as us, find such joy and comfort in cooking and baking! We are going to try and get more fun recipes up on the blog over next few weeks for all of you to try out! Any specific requests? If you have some, please send them to us at [email protected]! We love hearing from all of you!
