Greek Yogurt Fruit Tart


Recently, we had a question from a client about why the recipes we post are good for your ears. If you've wondered why too, the answer is simple; the ingredients used are good sources of minerals which are though to promote healthy hearing, and slow down the chances of sensorineural hearing loss. This particular recipe is ideal as the yogurt and fruits contains:

Potassium which regulates the fluid in your inner ear. As we age, this can contribute to presbycusis. 

Magnesium which can act as a barrier to the hair cells in the inner ear when loud sounds are emitted, and a lack of magnesium has shown to shrink the blood vessels in your inner ear causing oxygen deprivation. 

This fruit tart is delicious, healthy and will bring a little sunshine to your day!


  • 15 Medjool dates, soaked in warm water for 10 minutes
  • 1 and 1/2 cups raw unsalted cashews
  • 1 cup Greek yogurt (plain or vanilla are good)
  • Assorted sliced fresh fruit - we like kiwi fruit, mango, pineapple and passionfruit


  1. Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don't mind the taste of nonstick spray on the crust, you don't have to use parchment. Just spray the pan with the nonstick spray and add the crust.)
  2. Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.
  3. Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.
  4. Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.
  5. Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.

Recipe Notes:

  1. Instead of dates, try 1 and 1/2 cups raisins or dried cranberries.
  2. Instead of cashews, try walnuts. A smooth, softer nut is best. I don't recommend almonds. Use salted nuts for a salty/sweet crust.

** Recipe courtesy of Sally's Baking Addiction


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