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No-Bake Greek Yogurt Fruit Tart

No-Bake Greek Yogurt Fruit Tart

iamwinfred
This No-Bake Greek Yogurt Fruit Tart is a stunning dessert that comes together without turning on the oven. It features a naturally sweet, chewy crust made from Medjool dates and pecans, a creamy tangy Greek yogurt filling, and a gorgeous arrangement of fresh seasonal fruit on top. Ready in about 25 minutes of active time, it tastes like something from a fancy bakery and is perfect as a light dessert, brunch dish, or high-protein breakfast treat.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch, Dessert
Cuisine Greek
Servings 8 slices
Calories 220 kcal

Equipment

  • Food processor Essential for making the crust; a blender can work in a pinch
  • 9-inch tart pan with removable bottom The removable bottom makes slicing and serving much easier
  • Parchment paper
  • Nonstick cooking spray
  • Offset spatula For spreading the yogurt filling smoothly
  • Mixing bowl
  • Small bowls For soaking dates
  • Sharp knife and cutting board For slicing fruit
  • Measuring cups and spoons

Ingredients
  

  • 1 1/2 cups raw pecan halves or raw cashews for a milder flavor; 170g
  • 1 1/2 cups Medjool dates pitted (about 15 dates), soaked in warm water for 10 minutes; 270g
  • 1/4 teaspoon fine sea salt
  • 2 cups plain full-fat Greek yogurt or vanilla-flavored Greek yogurt; 500g
  • 2 tablespoons raw honey plus more for drizzling
  • 1 teaspoon pure vanilla extract
  • 1 1/2 to 2 cups mixed fresh fruit for topping (strawberries, raspberries, blueberries, kiwi, mango, peaches, or any combination)
  • fresh mint leaves for garnish (optional)

Instructions
 

  • Place pitted Medjool dates in a small bowl and cover completely with warm water. Soak for 10 minutes, then drain thoroughly and pat lightly dry with a paper towel.
  • Spray the bottom of a 9-inch tart pan lightly with nonstick cooking spray. Cut a circle of parchment paper slightly larger than the base and press it into the bottom.
  • Pulse pecans in a food processor 10-15 times until coarsely ground. Add soaked dates and sea salt, then pulse until the mixture clumps together and holds when pinched, about 20-30 seconds. Do not over-process.
  • Press the date-pecan mixture evenly across the bottom and up the sides of the prepared pan, using a measuring cup to compact the base firmly. Freeze for exactly 10 minutes.
  • In a medium bowl, stir together Greek yogurt, raw honey, and vanilla extract until smooth. Taste and adjust sweetness if desired.
  • Remove crust from freezer and transfer to a serving plate. Spoon yogurt filling into the center and spread evenly to the edges with an offset spatula.
  • Wash and dry all fruit thoroughly. Hull and slice strawberries, slice kiwi and mango, and leave berries whole. Arrange fruit on top of the yogurt layer, pressing gently into the filling. Tuck in fresh mint leaves if using.
  • Drizzle with extra raw honey for sweetness and shine. Serve immediately or refrigerate for up to 2 hours before serving. Slice with a sharp knife, wiping the blade between cuts.

Notes

  • Use full-fat or thick Greek yogurt: Low-fat or regular yogurt tends to be much looser in consistency, which can make the filling slide around and result in messy slices. Full-fat Greek yogurt or brands like Siggi's or Fage hold their shape much better.
  • Do not over-process the crust: You want the pecan-date mixture to have a slightly chunky, dough-like texture. Over-processing turns it into a paste that can become oily and dense instead of pleasantly crumbly and chewy.
  • Soak the dates fully: Do not rush this step. Ten minutes in warm water transforms firm, dry dates into soft, pliable ones that blend evenly and hold the crust together.
  • Dry the fruit well before topping: Any excess moisture from freshly washed fruit can make the yogurt layer wet and cause the fruit to slide. Pat everything dry with paper towels before arranging.
  • Press the crust firmly into the pan: Use the bottom of a measuring cup to really pack the crust down. A loosely pressed crust will crumble when you try to slice it.
  • Chill before slicing: If you have time, refrigerate the assembled tart for 30 to 60 minutes before serving. This gives the yogurt layer a chance to firm up slightly, which results in much cleaner cuts.
  • Add fruit just before serving: If you are making this tart ahead, wait to add the fruit until close to serving time so it stays fresh and does not release liquid into the yogurt.
  • Make-ahead strategy: Prepare and freeze the crust up to 1 week in advance. Store it covered in the tart pan. Add the yogurt filling and fresh fruit on the day you plan to serve for the freshest result.
  • Storage: Cover the assembled tart loosely with plastic wrap or transfer to an airtight container and refrigerate for up to 2 days. The crust will soften slightly over time as it absorbs moisture from the yogurt, but the flavor remains delicious.
  • Do not freeze the assembled tart: Freezing the yogurt and fresh fruit causes them to become watery and lose their texture when thawed. The crust alone freezes beautifully, but the finished tart does not.
  • Variations: Try a graham cracker crust, granola crust, cashew and date crust, vanilla Greek yogurt filling, chocolate yogurt tart, tropical fruit version, dairy-free version with coconut or almond milk yogurt, or individual mini tarts in a muffin tin.

Nutrition

Serving: 1SliceCalories: 220kcalCarbohydrates: 25gProtein: 8gFat: 11gSaturated Fat: 2gSodium: 55mgFiber: 3gSugar: 18gCalcium: 10mg
Keyword fruit tart, gluten free dessert, Greek yogurt dessert, healthy dessert, no bake tart
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