Greek Yoghurt Fruit Tart

Ingredients:

• 150g Justine's Protein Cookies or Crumbs
• 15-20 Dates
• 180g Walnuts
• 1.5 Cups Greek Yoghurt
• 1 Cup of Milk
• 1 Tsp Gelatin Powder
• 1 Tsp Berry Jam
• Fresh Fruit

Method (Base):

• Soak the dates in warm water for 10 minutes
• Crush walnuts into small pieces in a bowl
• Once softened, cut the dates into 1cm pieces
• Add the dates to the bowl
• In another bowl crush up your favourite Justin'e Protein Cookies
• Mix Protein Cookie crumbs and the date & walnut mixture together
• Once, mixed, crush the mixture using a pestle & mortar to help spread the moisture from the dates through the mixture
• Place the mixture into a greased tart pan and spread using the back of a spoon

Method Filling:

• Sprinkle the gelatin into a cold water in a wide bowl, leaving the powder to 'Bloom' for 3-5 minutes
• Heat 1 cup of milk, but DO NOT BOIL
• Add the blooming gelatin powder to the milk
• Gently stir the milk until the gelatin powder is well dissolved
• Take the milk off the heat and allow to cool
• Add the Greek yoghurt to the mixture along withe the berry jam for flavour
• Stir well and then pour onto the base
• Top with fresh fruit
• Chill in the fridge for at least 2 hours