No-Bake Greek Yogurt Tart with Nutty Crust and Fresh Berries Recipe

Introduction

This No-Bake Greek Yogurt Tart is a fresh and healthy dessert that’s both easy to make and beautifully vibrant. With a crunchy pecan-date crust and a creamy yogurt filling topped with juicy berries, it’s perfect for warm days or any time you want a light treat.

Ingredients

• 2 cups raw pecans
• 10 Medjool dates, soaked in warm water for 10 minutes and pitted
• ¼ teaspoon fine sea salt
• 1 ½ cups plain Greek yogurt
• ½ cup raspberries or blueberries (or more—up to a 6-ounce container)
• 4 strawberries, hulled and thinly sliced
• 2 tablespoons honey

Instructions

1. Step 1: Make the crust by pulsing the pecans in a food processor until they become a semi-fine meal. Add the soaked and pitted dates along with the sea salt, then pulse until the mixture holds together when pinched and resembles dough. Avoid overprocessing.
2. Step 2: Press the dough firmly into the base and up the sides of a 9 to 9 ½-inch tart pan with a removable bottom. Chill the crust in the freezer for 10 minutes to set.
3. Step 3: Remove the crust from the freezer and carefully take the tart out of the pan, leaving it on the round base. Slide it onto a serving platter, then spread the Greek yogurt evenly over the crust.
4. Step 4: Arrange the raspberries and sliced strawberries on top of the yogurt, then drizzle the honey over all. To serve, slice using a sharp knife and wipe the blade clean after each cut. Use a thin pie server or spatula to lift each slice.

Tips & Variations

• Try swapping pecans for almonds or walnuts in the crust for a different flavor and texture.
• Mix in a teaspoon of vanilla extract or lemon zest into the yogurt for extra brightness.
• Use any combination of fresh berries or stone fruit for topping based on season and preference.
• For added crunch, sprinkle some toasted coconut flakes or chopped nuts over the top before serving.

Storage

Store the tart covered in the refrigerator for up to 2 days to keep the crust firm and the yogurt fresh. Because the crust softens over time, it’s best enjoyed the same day or the next. When ready to eat, serve chilled or at room temperature—no reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of yogurt?

Yes, you can use any thick, plain yogurt such as regular or Icelandic-style Skyr. Just choose a variety that holds its shape well to maintain the tart’s texture.

What if I don’t have a tart pan with a removable bottom?

You can press the crust mixture into a regular pie dish or a springform pan. Just be careful when removing the tart, as it is delicate and may be easier to serve directly from the pan.

No-Bake Greek Yogurt Tart with Nutty Crust and Fresh Berries Recipe

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★★★★★

4.7 from 126 reviews

• Author: Aiden
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This No-Bake Greek Yogurt Tart is a healthy and refreshing dessert featuring a crunchy pecan and date crust, creamy Greek yogurt filling, and topped with fresh berries and a drizzle of honey. Perfect for a light, naturally sweet treat without any baking required.

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Ingredients

Scale 1x2x3x

Crust

• 2 cups raw pecans
• 10 Medjool dates, soaked in warm water for 10 minutes and pitted
• ¼ teaspoon fine sea salt

Filling and Topping

• 1 ½ cups plain Greek yogurt
• ½ cup raspberries or blueberries (or more – preferably an entire 6-ounce container)
• 4 strawberries, hulled and thinly sliced
• 2 tablespoons honey

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Instructions

1. Make the crust: In a food processor, pulse the pecans until they become a semi-fine meal. Add the soaked and pitted Medjool dates and the sea salt, then pulse again until the mixture holds together when pinched and resembles dough. Be careful not to over-process to maintain the right texture.
2. Form the crust: Press the dough evenly into a 9 to 9 ½-inch tart pan with a removable bottom, covering the base and sides uniformly. Place the tart pan in the freezer to chill for 10 minutes to set the crust.
3. Prepare the filling and assemble: Remove the crust from the freezer. Carefully release the tart from the pan, keeping it on the removable base, and slide it onto a serving platter. Spread the plain Greek yogurt evenly over the crust.
4. Add toppings and honey: Arrange the raspberries and thinly sliced strawberries over the yogurt layer. Drizzle 2 tablespoons of honey to finish the tart with a touch of natural sweetness.
5. Serve: Slice the tart using a sharp knife, wiping the blade clean after each cut for neat slices. Use a thin pie server or spatula to serve the pieces delicately.

Notes

• Soaking the dates softens them and makes blending easier, resulting in a cohesive crust.
• If you want a sweeter tart, add a little more honey or sweeten the Greek yogurt before spreading.
• Feel free to substitute pecans with walnuts or almonds for a different nutty flavor.
• This tart is best enjoyed the same day or within 24 hours for the freshest texture.
• For easier slicing, chill the tart briefly before serving.

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

Keywords: no-bake tart, Greek yogurt dessert, pecan crust, healthy dessert, berry tart, gluten free dessert, easy no bake dessert, fruit tart