Greek Yogurt Tart

INGREDIENTS

For the crust

2 cups raw pecans
10 Medjool dates, soaked in warm water for 10 minutes and pitted
¼ teaspoon fine sea salt
For the filling

1 ½ cups plain Greek yogurt
½ cup raspberries or blueberries (or more—I went ahead and used an entire 6-ounce container)
4 strawberries, hulled and thinly sliced
2 tablespoons honey

INSTRUCTIONS

Make the crust: In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough (don’t overdo it like I did in the photos).
Press the dough into a 9 to 9 ½-inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.
Make the filling: Remove the crust from the freezer. Carefully remove the tart from the pan (leave it resting on the round base) and slide it onto a round serving platter. Spread the yogurt over the crust. Top the yogurt with the raspberries and strawberries, then drizzle with honey.
To serve, slice the tart with a sharp knife, wiping off the blade after each cut. Use a thin pie server or spatula to serve.