This is basically a fancified version of that very simple breakfast. And look how pretty it is! Layering the ingredients into a tart not only makes it feel more fancy, it causes the flavors to hit in you in a different way. This tart has beautiful flavors of toasty nuts, tangy yogurt, and red ripe berries.

Yogurt and Berry Tart with a Pecan Crust

Makes one 9-inch tart

• 1 1/2cups raw pecans
• 1 to 2tablespoons honey
• 2tablespoons unsalted butter, cold, cut into small chunks
• 1cup (approximately) yogurt (preferably full-fat) -- I think mascarpone cheese would also be yummy
• 2pints or so fresh raspberries (you could also use other berries, or sliced stone fruit)

1. Heat your oven to 400° F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal, making sure to stop before you blend it into a nut butter!
2. Transfer the pecans to a bowl and blend in the honey -- I use my fingers -- then rub the chunks of butter in with your fingers. Press this mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.
3. Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely. Then, spread the yogurt into the crust and top with berries. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt. But it still tastes great!

https://food52.com/recipes/30383-yogurt-and-berry-tart-with-a-pecan-crust