5 Ingredients or Fewer

Yogurt & Berry Tart With a Pecan Crust

August 11, 2014
2 Ratings
Photo by Bobbi Lin
Author Notes

I often will eat fruits and nuts plus yogurt for breakfast. This is basically a fancified version of that very simple breakfast. And look how pretty it is! Layering the ingredients into a tart not only makes it feel more fancy, it causes the flavors to hit in you in a different way. This tart has beautiful flavors of toasty nuts, tangy yogurt, and red ripe berries (raspberries are my favorite, but you could use all sorts of fruit! You could also top the crust with something else entirely -- I have visions of chocolate ganache on a pecan crust). I was surprised by just how good I thought it was -- it was one of those ideas that actually works out just how you'd hoped in the execution! It's easily healthy enough to eat for breakfast -- it lasts for several days in the fridge and you can just cut yourself a slice in the morning -- but it is nice enough for a light, summery dessert. The pecan crust is adapted slightly from the blog Passports and Pancakes. It might not seem like it will bake up as a functional crust, but it really does! —fiveandspice

  • Cook time 15 minutes
  • Makes 1, 9-inch tart
  • 1 1/2 cups raw pecans
  • 1 tablespoon honey, more to taste
  • 2 tablespoons unsalted butter, cold, cut into small chunks
  • 1 cup (approximately) yogurt (preferably full-fat) -- I think mascarpone cheese would also be yummy
  • 2 pints or so fresh raspberries (you could also use other berries, or sliced stone fruit)
In This Recipe
  1. Heat your oven to 400° F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal, making sure to stop before you blend it into a nut butter!
  2. Transfer the pecans to a bowl and blend in the honey -- I use my fingers -- then rub the chunks of butter in with your fingers. Press this mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.
  3. Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely. Then, spread the yogurt into the crust and top with berries. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt. But it still tastes great!

See what other Food52ers are saying.

  • Miriam B.
    Miriam B.
  • jpriddy
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • fiveandspice
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.