No-Bake Greek Yogurt Fruit Tart
No-Bake Greek Yogurt Fruit Tart combines a naturally sweet date and nut crust with creamy Greek yogurt and fresh fruit.
Ingredients
Nut & Date Crust
- 15 pitted Medjool dates about 230g, soaked in warm water for 10 minutes
- ¾ cup 100g unsalted cashews
- ¾ cup 100g unsalted almonds
Filling
- 1 cup 250g Greek yogurt (plain or flavored)
- Fruit Topping
- Assorted fresh fruit sliced
Optional Glaze
- 2 tablespoons apricot preserves
- 1 tablespoon water
Instructions
Prepare the Tart Pan
- Lightly spray a 9-inch tart pan, cake pan, or pie dish with nonstick spray.
- Line the bottom with parchment paper.
Make the Crust
- Soak the Medjool dates in warm water for 10 minutes.
- Drain and halve the dates.
- Add dates, cashews, and almonds to a food processor.
- Pulse until a sticky dough forms and the nuts are finely broken down.
- Press the mixture evenly into the prepared pan and slightly up the sides.
- Chill while preparing the filling.
Add the Yogurt Layer
- Spread the Greek yogurt evenly over the crust.
- Smooth the surface with a spatula.
Decorate with Fruit
- Arrange sliced fresh fruit over the yogurt in decorative patterns.
- Cover as much or as little of the yogurt surface as desired.
Optional Glaze
- Mix apricot preserves and water until smooth.
- Brush lightly over the fruit for a glossy finish.
Serve
- Slice and serve immediately.
- Alternatively, refrigerate until ready to serve.
Notes
- The tart is best served within 24 hours.
- Seasonal fruit can be used year-round.
- Honey can be drizzled over the yogurt for additional sweetness.
- Perfect for brunches, baby showers, and summer parties.