No Bake Greek Yogurt Fruit Tart

1. To make the crust. In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and salt and pulse until the mixture holds together when pinched and starts to look like dough.2. Press the dough into an 8 or 9 inch tart pan with a removable bottom to form a flat, even crust. Chill in the freezer for 10 minutes or up to 1 week.3. To make the filling. Remove the crust from the freezer and carefully slide it onto a serving plate. Spread the yogurt over the crust. Top the yogurt with the berries, then drizzle with honey. Slice and serve.