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Greek Yogurt Fruit Tart

"I made this Greek yogurt fruit tart to offer a gluten-loose, brought-sugar-free dessert for Gloria. Everyone loved it."

Ingredients :

cooking spray
15 Medjool dates
1 half cups unsalted raw cashews
1 cup vanilla Greek yogurt
1 (four ounce) package cream cheese, softened
half teaspoon almond extract
1/four teaspoon stevia powder
1/3 cup sliced peaches, or to flavor
1/3 cup sliced strawberries, or to taste
1/four cup blueberries, or to flavor

Instructions :

Prep : 25M	Cook : 8M	Ready in : 45M

Preheat the oven to 350 degrees F (one hundred seventy five stages C). Spray the bottom of a nine-inch tart pan with cooking spray.
Soak dates in a bowl of warm water till softened, approximately 10 minutes. Drain; chop dates in half of and place in a meals processor. Add cashews and pulse till a thick, wet 'dough' is formed and cashews are all damaged up. Press dough lightly over the lowest and in part up the edges of the organized pan to make the crust.
Bake in the preheated oven until crust is about, approximately 10 minutes.
Blend yogurt, cream cheese, almond extract, and stevia collectively in a bowl until smooth. Spread combination on top of the baked crust. Decorate with peaches, strawberries, and blueberries.

Notes :

This can also be made in a pie plate, cake pan, or springform pan.
Crust may be made 1 to 2 days in advance. Cover tightly and hold inside the refrigerator till geared up to serve. Baking crust is optionally available however facilitates it hold together higher. Instead of dates, strive 1 1/2 cups raisins or dried cranberries. Instead of cashews, attempt walnuts. A clean, softer nut is excellent. I don't advise almonds. Use salted nuts for a salty/sweet crust.
Any flavor Greek yogurt will paintings.
Use any variety of fresh culmination you like.

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