|Ethel, the swimmer|
I have discussed a grown up fruit tart before using a pretzel crust with mascarpone cheese and fresh berries, but this has been my go-to dessert for bringing to BBQ's. I was in need a revamp. I wanted to keep the same idea, savoring the fresh summer berries when I can. So when I was browsing around twitter last week I found a new spin which using yogurts and pecans, which means it can be doubled as breakfast! Check out this recipe via Food 52, enjoy while fresh berries are still available!
|Photo courtesy of Food 52|
recipe taken from Food 52
1 1/2 cup raw pecans
1 to 2 tablespoons honey
2 tablespoons of cold unsalted butter, cut into chunks
1 cup of Greek yogurt (I use Fage, full fat or 2% are ideal)
2 pints of fresh berries such as raspberries, strawberries, or blueberries (my usual mix)
Preheat oven to 400°F. Place pecans into a food processor and pulse until it takes on a crumbly meal consistency.
Transfer pecans to a bowl and blend in honey either using a rubber spatula or with hands. Add chunks of butter to mixture and blend together with fingers. Chunks are okay!
Press the mixture into a 9-inch round tart pan, or a pie dish if you don't have one. Place into oven for about 12 minutes. Fully cool crust.
Once crust is completely cooled, spread in 1 cup of greek yogurt. Add berries on top, in a fancy pattern if you like! Enjoy!!