You will need

  • 150g toasted hazelnuts
  • 25g unsalted butter, melted
  • 100g Medjool dates, softened and pitted (see notes)
  • ¼ tsp fine sea salt
  • 1 ½ tbsp Food Thoughts Cacao Powder
  • 500g thick Greek yoghurt
  • 3 tbsp golden icing sugar, sifted
  • 1 tsp vanilla paste
  • 1 tbsp lemon zest (about 1 medium lemon)
  • Seasonal fruit for topping (such as apricots, strawberries, raspberries)
  • Fresh mint for garnish (optional)


Prepare a 20cm loose-bottomed tart tin by lightly greasing it with butter or non-stick spray. Set aside.

Make the tart case by tipping the hazelnuts to the bowl of a food processor and pulse to break up the nuts into a semi-fine meal. You still want to retain some crunch, so don’t blitz them into a powder.

Add the butter, softened dates, salt, and cacao powder to the food processor and blend until the mixture resembles a ball of dough.

Empty the contents into the prepared tin and very firmly press the mixture down and up the sides of the tin to form the case. Freeze the case for 30 minutes while you prepare the filling.

To make the filling, add the yoghurt, icing sugar, vanilla paste, and lemon zest to a bowl. Whisk it all together until very smooth. Cover the bowl and refrigerate until ready to assemble the tart and serve.

When the tart case has solidified and you are ready to serve the tart, rinse and prepare the fruit. Remove the pits from the apricots and slice thinly, and halve any large strawberries.

Scrape the filling into the tart case and smooth the top with the back of a spoon or offset spatula. Decorate with the fruit, a few leaves of fresh mint, and a dusting of icing sugar. Serve immediately.

NOTES: (1) If your dates are tough, you can soften them by placing them in a bowl and covering with boiling water. Let them soak for at least 15 minutes (up to 1 hour) before pitting and using in the recipe. (2) This tart is best consumed the day it is made.