No-bake Greek Yogurt Tart

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).

INGREDIENTS

For the crust

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

For the filling

• 1 ½ cups plain Greek yogurt
• ½ 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

1. 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).
2. Press the dough into a 9 to 9 ½-inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.
3. 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.
4. 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.

NOTESRecipe 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.