Blueberry Orange Tart

The easiest tart with a healthy twist I've ever made! The crust is made with pulverized pecans and old-fashioned oats instead of all-purpose flour. The filling is made with Greek yogurt instead of heavy cream or cream cheese. It's much lighter and provides extra protein. My favorite thing about this tart is a fruity flavor of orange zest combined with fresh blueberries.

• 1 1/4 cups old-fashioned oats
• 1 cup pecans
• 1/4 cup cold unsalted butter, diced
• 7 tbsp honey (divided into 3 tbsp and 4 tbsp)
• 1 small egg
• 1 tsp cinnamon
• 1 1/2 cups plain 2% Greek yogurt
• 2 tsp vanilla extract
• zest of 1 organic orange
• 1 1/2 cups fresh blueberries
• grated, shredded, or chopped dark chocolate for decorating

1. In a food processor, pulse old-fasioned oats with pecans until fine. Add butter, 3 tbsp honey, egg, and cinnamon. Pulse until the dough becomes smooth. Chill for 30 minutes. 

2. Preheat oven to 350F. In a bowl, mix together Greek yogurt,  4 tbsp honey, vanilla, and orange zest. Fold in blueberries. 

3. Grease an 8-inch cake pan with cooking spray. Press oat/pecan mixture into the bottom of the pan forming 1-inch high edges. Bake the crust in the oven for 5 minutes. 

4. Remove the crust from the oven. Pour the yogurt filling over the crust. Bake for 20 minutes or until the crust is golden brown and the filling is set. Chill completely. Refrigerate for 30 minutes before serving. Serve sprinkled with dark chocolate. 

The recipe is adapted from the Runner's World Magazine. The original recipe is here.