I saw this amazing fruit tart that Sally from Sally’s Baking Addiction put together, and thought that it was too pretty not to try. Plus, I still had about half a box of dates that needed to be used up, and that crust was looking delicious. If you haven’t checked out her site before, please go do so. She’s amazing and my celebrity. That’s right. I don’t care too much about people on T.V. or in movies, but if you can make an amazing muffin, you’re my idol. It’s a bit more than that as she shares some very awesome stories about herself, you just feel connected. I hope that you get the same sort of feeling with my stories as well, but I really appreciate the honesty and sincerity she puts into every post of hers.
I slightly changed the crust and used a regular yogurt instead of a flavored Greek yogurt. Not by any great design mind you. It was more of a…oops bought regular yogurt instead. Let’s give it a go and see how it works. Turns out it works just fine, but you do have to freeze it. Greek yogurt is thick enough that you can slice it without it running too much. This yogurt wasn’t having any of that. So, we decided to put it in the freezer, let it harden, then let it slowly thaw again. It’s pretty simple and amazing. This would be even better as a dessert on a hot summer day. It’d be the perfect way to cool off.
As for the crust, I added a few more dates and some shredded coconut to the mix. Now Bren isn’t a fan of coconut (so I never get to eat German chocolate cake anymore), but he actually said that this was his favorite date crust yet. The coconut doesn’t really seem to change the flavor, but adds a nice background for the dates and walnuts to play against. This would even make for a nice breakfast if you wanted. You’ve got the yogurt, fruit, and date/nut crust. There’s quite a bit of protein packed in there to start your day off. I don’t think it’s going to last long around here!