Citrus Tart with No Bake Lemon Yogurt Filling

• 1 pie crust, baked in a 8-10” tart pan according to recipe or package directions and cooled
• 2 c Greek yogurt, (full fat is nice, use vanilla if you prefer something more sweet or plain if you like something a little more tart)
• 12 oz cream cheese, room temperature
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• ¼ c honey, plus more for drizzle
• ⅛ tsp kosher salt
• 4-5 citrus, skin removed with a knife and sliced into ¼” pinwheels (navel oranges, blood oranges, meyer lemon, grapefruit, cara cara orange, etc are all nice)
• Pom Arils

In a large bowl, combine the yogurt and cream cheese. Using a hand mixer, beat on medium high until combined and very smooth.

Add lemon juice, lemon zest, honey and salt. Beat on high until combined. Taste. Adjust flavor with additional lemon juice, honey, and/or salt to preference.

Fill tart shell with Lemon Yogurt filling.

Arrange citrus pinwheels on top of lemon yogurt filling. Drizzle with honey and pom arils just before serving. Serve chilled.