No-Bake Greek Yogurt Tart
- Author:
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
This no-bake Greek yogurt tart recipe looks impressive, but it’s very easy to make and nutritious, too! I topped mine with raspberries and strawberries, but use any fresh fruit you’d like. Recipe yields one 9-inch tart (6 slices).
Scale
Ingredients
For the crust
- 2 cups raw pecans
- 10 Medjool dates, soaked in warm water for 10 minutes and pitted
- 1/4 teaspoon fine sea salt
For the filling
- 1 1/2 cups plain Greek yogurt
- 1/2 cup raspberries or blueberries (or more—I went ahead and used an entire 6-ounce container)
- 4 strawberries, hulled and thinly sliced
- 2 tablespoons honey
Instructions
- Make the crust: In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough (don’t overdo it like I did in the photos).
- Press the dough into a 9 to 9 1/2-inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.
- Make the filling: Remove the crust from the freezer. Carefully remove the tart from the pan (leave it resting on the round base) and slide it onto a round serving platter. Spread the yogurt over the crust. Top the yogurt with the raspberries and strawberries, then drizzle with honey.
- To serve, slice the tart with a sharp knife, wiping off the blade after each cut. Use a thin pie server or spatula to serve.
Notes
Recipe adapted a tiny bit from Inspiralized & Beyond by Ali Maffucci.
Ali’s tip: You can make individual tarts by using six ramekins lined with parchment paper and dividing the ingredients accordingly.
Make it dairy free: Use your favorite brand of thick dairy-free yogurt.
Make it vegan: See above, and drizzle the tart with maple syrup instead of honey.
▸ Nutrition Information
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Recipe from Cookie and Kate: https://cookieandkate.com/no-bake-greek-yogurt-tart-recipe/
