No-Bake Greek Yogurt Fruit Tart Recipe

Introduction

This No-Bake Greek Yogurt Fruit Tart is a refreshing and healthy dessert that comes together quickly without any baking. With a naturally sweet nut and date crust topped with creamy Greek yogurt and vibrant fresh fruit, it’s perfect for summer gatherings or a light treat any time.

Ingredients

• 15 pitted Medjool dates (about 230g), soaked in warm water for 10 minutes
• 3/4 cup (100g) unsalted cashews
• 3/4 cup (100g) unsalted almonds
• 1 cup (250g) Greek yogurt (plain or any flavor)
• Assorted sliced fresh fruit
• Optional for topping: 2 tablespoons apricot preserves mixed with 1 tablespoon water

Instructions

1. Step 1: Spray the bottom of a 9-inch tart pan, cake pan, or pie dish with nonstick spray and line it with parchment paper. This prevents sticking and helps when pressing the crust.
2. Step 2: Soak the dates in warm water for 10 minutes. Drain and cut them in half before using.
3. Step 3: In a food processor or blender, pulse the soaked dates, cashews, and almonds until a sticky, thick dough forms and the nuts are broken up.
4. Step 4: Press the nut and date mixture evenly into the prepared pan, forming the crust and pressing slightly up the sides.
5. Step 5: Spread the Greek yogurt evenly over the crust, then arrange the sliced fresh fruit on top as desired.
6. Step 6: If using, mix apricot preserves with water and brush gently over the fruit for a glossy finish.
7. Step 7: Slice and serve immediately or cover and refrigerate for up to 1 day before serving.

Tips & Variations

• Use any combination of your favorite fresh fruits like berries, kiwi, peaches, or mango for a colorful and tasty topping.
• If you prefer a firmer crust, chill the tart for 30 minutes before spreading the yogurt.
• Swap cashews and almonds for other nuts like walnuts or pecans depending on your preference.
• For added sweetness, drizzle a little honey over the yogurt before adding fruit.

Storage

Store leftover tart covered in the refrigerator for up to 3 days. The crust may soften over time, so it’s best enjoyed within a day if you want a crisp texture. Reheat is not recommended as it’s served cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart without a food processor?

While a food processor is best for blending the nuts and dates into a sticky crust, you can finely chop the nuts and soften dates by hand and then mix them thoroughly. It will be a bit more uneven but still delicious.

Can I use flavored Greek yogurt instead of plain?

Yes, flavored Greek yogurt works well and can add extra taste to the tart. Just choose a flavor that complements your fruit topping, such as vanilla or honey.

No-Bake Greek Yogurt Fruit Tart Recipe

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★★★★★

4.4 from 116 reviews

• Author: Mariam
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free, Vegetarian

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Description

This No-Bake Greek Yogurt Fruit Tart is a delicious and healthy dessert that combines a naturally sweet nut and date crust with creamy Greek yogurt and fresh, vibrant fruit. Perfect for warm days or when you want a light, refreshing treat without turning on the oven, this tart is easy to prepare and showcases the natural sweetness of dates complemented by a variety of fresh fruit toppings.

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Ingredients

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Crust

• 15 pitted Medjool dates (about 230g), soaked in warm water for 10 minutes
• 3/4 cup (100g) unsalted cashews
• 3/4 cup (100g) unsalted almonds

Filling and Topping

• 1 cup (250g) Greek yogurt (plain or any flavor)
• Assorted sliced fresh fruit (such as berries, kiwi, mango, or peaches)
• Optional topping: 2 Tablespoons apricot preserves mixed with 1 Tablespoon water

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Instructions

1. Prepare the Pan: Spray the bottom of a 9-inch tart pan, cake pan, or pie dish with nonstick spray and line it with a slightly larger round of parchment paper. This ensures the crust doesn’t stick and is easy to remove.
2. Soak Dates: Place the pitted Medjool dates in warm water and soak for 10 minutes to soften. Drain well and cut each date in half.
3. Make the Crust: In a food processor or blender, pulse together the soaked dates, cashews, and almonds until a sticky, thick dough forms and the nuts are finely broken up. Press this dough evenly into the prepared pan, pushing slightly up the sides to form the crust.
4. Add the Filling: Spread the Greek yogurt evenly over the nut-date crust, creating a smooth layer.
5. Decorate with Fruit: Arrange assorted sliced fresh fruit on top of the yogurt layer in an appealing pattern.
6. Apply Optional Glaze: Mix apricot preserves with water and gently brush this glaze over the fruit to add shine and a touch of extra sweetness, if desired.
7. Serve or Store: Slice and serve the tart immediately, or cover and refrigerate for up to 1 day before serving. Leftovers can be stored in the refrigerator for up to 3 days.

Notes

• Medjool dates should be softened by soaking to make processing easier and ensure a cohesive crust.
• Use unsalted nuts to keep the flavor neutral and balanced.
• The optional apricot glaze adds a beautiful shine but can be omitted for a less sweet finish.
• This tart is best enjoyed within a few days when kept refrigerated.
• Feel free to customize the fruit topping based on seasonality or preference.
• This recipe is naturally gluten-free and vegetarian.
• For a firmer crust, refrigerate the tart for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Mediterranean

Keywords: no bake tart, Greek yogurt tart, fruit tart, healthy dessert, gluten free tart, nut crust dessert, fresh fruit dessert