Greek Yoghurt Fruit Tart

Oct 5, 2020


  • 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