Berry & Greek Yoghurt Tart

This tart is my version of a healthy cheesecake. The base is made from oats, nuts and dates and then baked in the oven until golden and crispy. It has a creamy Greek yoghurt filling and is topped with fresh berries.

The Greek yoghurt is flavoured with honey and vanilla and the berries make it fresh and delicious. You could actually eat this for breakfast it’s so healthy. There is no eater’s remorse involved with this cake. It tastes delicious and makes your body feel great! If you can wait, it’s best to leave it in the fridge for 24 hours to set. It just makes it a little easier to serve.

Berry & Greek Yoghurt Tart

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Serves: 6

Ingredients

• Base
• ½ cup almonds
• ½ cup dates
• ¾ cup oats
• 1.5 tablespoons honey
• 2 tablespoons water
• 1 tablespoon desiccated coconut
• Pinch of Cinnamon
• Filling
• 1.5 cups Greek yoghurt
• 2 tablespoons honey
• ½ teaspoon of vanilla powder or extract
• ½ cup fresh blueberries
• ½ cup fresh raspberries

Directions

1. Preheat oven to 180 degrees Celsius or 356 Fahrenheit
2. Add almonds, dates, oats, cinnamon and coconut to a food processor and pulse until you have a fine grain
3. Add honey and water and pulse until the mixture starts to stick together in a ball
4. Add mixture to an 8 inch springform pan and spread evenly, making sure to add the mixture to the top of the pan and around the sides. Make sure it is well compacted by pushing down with the back of a spoon.
5. Put in the oven and cook for 15 minutes or until golden. Set aside to cool
6. Add Greek yoghurt to a bowl with the vanilla and honey and mix well
7. Add yogurt mixture to base of the tart and spread evenly
8. Add the berries to the top of the tart
9. Store in fridge for up to one week

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