Yogurt Date Tart

I missed my own birthday! Blog birthday that is. Can you believe it? It simply got lost in all the misadventures of the last few days that came along with our vacation in Germany.

Now we are 2 years old. I just looked at my first few recipes, posts and picture. It made me smile at myself. I've come a long way. My recipes were inconsistent write-ups, the post a bumpy read and the photos plain horrible. But hey, to speak with Edith Piaf's words: Je ne regrette de rien. If I be honest with you, I still find that many of my posts are bumpy reads. At least my recipes got more consistent and my photography has improved. But there is space for more and better. Much space.
Two years filled with learning and exploring foods, cooking and healthy nutrition. Two foodie years that brought me together with countless fellow foodies, either face-to-face or in cyberspace. I wouldn't want to miss any of this. I am feeling honored and privileged. Food and this blog have become a big part of my life.

Alright, enough big words. Let's get the cake out! I am serving you a gluten-free yogurt date tart. If you get raw yogurt where you live, this cake will even be raw. It's delicious, I promise. It's been tested and approved by people who don't care for gluten-free, sugar-free and raw foods. I also served this as dessert at my Come Dine With Me round with Dubai Food Bloggers (read about it here). It might have helped to become runner-up.
This is to all my faithful and new readers: Thanks for coming here, leaving comments or asking questions. I wish I could serve you a piece of cake myself right here and now.
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YOGURT DATE TART

(Print Recipe)

Crust
1 cup raw whole almonds
3/4 cup dried dates, pitted and roughly chopped
1/4 cup desiccated coconut flakes
1 tablespoon water (or as needed) 
Filling
3 cups full fat yogurt
1/4 cup honey
1 tablespoon orange zest, finely grated

Serves 8
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Crust
Combine whole almonds, dried dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn't stick and blend again. Repeat if necessary. Make sure the dough doesn't get too wet.
With your fingers, press the crust mixture into bottom and sides of a cake pan with removable bottom. Make sure it is evenly covered. Set aside.

Filling
Strain the yogurt through a cheesecloth or clean kitchen towel for two hours. Discard the whey. Mix the strained yogurt with honey and orange zest. Fill into the prepared crust. Let sit in the fridge for at least 2 hours to settle.

Serve with fresh berries or berry coulis (recipe here).

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