Greek Yogurt Fruit Tart – A Nutritious and Easy Breakfast

• 15 pitted Medjool dates (about 230g), soaked in warm water for 10 minutes (drained well)
• 3/4 cup (100g) cashews (unsalted)
• 3/4 cup (100g) almonds (unsalted) or walnuts
• 1 tub(750g) Greek yogurt (plain or vanilla) if using plain, add 2/3 tbs pure maple syrup or honey to add a little sweetness
• Assorted sliced fresh fruit & berries (kiwi, strawberries, blueberries, blackberries, mandarin oranges, fresh peaches) Choose fruit and berries in season.

• Spray the bottom of a 9 -inch tart pan, or a 9 ince pie plate with nonstick spray or a little olive oil
• Soak the dates in warm water for 10 minutes. Drain them, and then cut in half before using
• In a food processor or blender, pulse the dates, cashews, and almonds together until a thick “dough” is formed and the nuts are all broken up. The dough will be sticky. Press evenly into prepared tart pan and partly up the sides. The crust can be made ahead and refrigerated overnight
• Spread the yogurt on top of the crust and refrigerate until ready to add fruit
• Decorate with fresh fruit just befoew serving
• Leftover tart can be stored in the refrigerator for up to 3 days.

Start your day off right with a nutritious boost. Nuts, yogurt, fruit and berries provide your body with essential nutrients to fuel your energy. From probiotics to vitamins, fiber to healthy fats, this combination offers a well-rounded source of nourishment that promotes overall health and well-being.

For a delicious brunch, pair this with a quiche or frittata and serve with a side of bacon.