This tart has so much going on in all the right ways so let’s break it down:

• I love a pistachio crust like the one in this Honey Rosewater Cheesecake.  This one is even more pistachio-y which is perfect with the strawberries, rosewater, honey and  yogurt.  It’s easier than a pastry crust, gluten-free and so delish… I won’t judge you though if you want to use a different crust so many would work here.

• Hello easiest filling ever… I love this yogurt filling sweetened with honey and scented with rosewater.  It’s crazy easy and somehow makes this tart feel like a parfait tart with the nuts and the berries- couldn’t be more perfect for a brunch spread or eaten for breakfast (guilty). I would love to have this tart after a middle eastern inspired meal… preferably eaten on a rooftop somewhere…. sigh… I love summer.

• The topping- you could definitely top this tart with fresh strawberries and  another drizzle of honey but you will thank yourself a million times if you make the extra effort with the port glaze.  The yogurt is so simple (and not very sweet) so by giving these strawberries a little time in the sugar and topping with the port glaze you’re elevating the whole tart.  Bonus: leftover port to serve with the tart!
• Summary: amazing, refreshing, sweet, nutty, easy and gorgeous strawberry tart

You’ll need:

For filling

• 2 cups full fat greek yogurt
• 0.25 cup honey
• 1 tablespoon freshly squeeze orange juice
• 0.5 teaspoon orange zest
• 1 tablespoon rosewater

For the crust

• 12 ounces pistachio
• 0.25 cup sugar
• Pinch salt
• 1 egg
• 2 tablespoons melted butter

For Strawberries

• 1.5 pounds strawberries, trimmed and quartered or halves depending on size
• 1/3 cup sugar
• 0.75 cup ruby port
• Optional garnish: crushed pistachio and dried rose petals

To Make:

1. Preheat oven to 350 degrees F.  In a food processor, pulse pistachios the best you can until they are almost like flour.  Add sugar and salt and pulse to combine.  Add the rest of the crust ingredients until a dough forms.  Place dough into a greased tart pan with removable bottom and bake for 10-12 minutes.  Set aside to cool.
2. Whisk together all of the filling ingredients.  Spread in cooled crust and place in fridge to chill while you make the strawberries.
3. Stir together strawberries and sugar in a bowl and let stand, stirring occasionally, for 30 minutes.  Strain in a sieve set over a sauce pan so you capture the juices in the saucepan.  Add the port to the saucepan and boil for 10-15 minutes until reduced.
4. Top yogurt filling with strawberries.  Drizzle over port reduction.  Sprinkle with crushed pistachio and rose petals for garnish.  Keep refrigerated.

Inspired by epicurious