No-Bake Greek Yogurt Tart (Printable Version)

Bright fruit and creamy yogurt fill a crisp oat-nut crust for a cool, crowd-pleasing dessert treat.

# What You'll Need:

→ Crust

01 - 1 1/2 cups rolled oats
02 - 1/2 cup raw almonds or walnuts
03 - 1/4 cup honey or maple syrup
04 - 1/4 cup melted coconut oil
05 - 1 pinch salt

→ Filling

06 - 2 cups plain Greek yogurt, full-fat or 2%
07 - 2 tablespoons honey or maple syrup
08 - 1 teaspoon pure vanilla extract

→ Topping

09 - 2 cups assorted fresh fruit such as strawberries, blueberries, kiwi, raspberries, or mango
10 - 1 tablespoon honey or apricot jam, optional for glaze
11 - fresh mint leaves, optional

# Directions:

01 - Line the bottom of a 9-inch tart pan with removable bottom or springform pan with parchment paper.
02 - In a food processor, pulse rolled oats and almonds until finely ground.
03 - Add honey, melted coconut oil, and salt to the food processor. Process until the mixture holds together when pressed.
04 - Firmly and evenly press the mixture into the bottom and up the sides of the prepared pan. Smooth the surface using the back of a spoon or glass.
05 - Refrigerate the crust for at least 1 hour to allow it to firm up.
06 - In a medium mixing bowl, whisk Greek yogurt, honey, and vanilla extract until smooth and well combined.
07 - Once the crust is firm, spread the yogurt mixture evenly over the surface of the crust.
08 - Decoratively arrange assorted fresh fruit on top of the yogurt layer.
09 - If desired, gently warm honey or apricot jam and brush over the fruit to create a glossy finish.
10 - Refrigerate the tart for at least 1 hour before serving to allow it to set. Garnish with fresh mint leaves before serving, if desired.

# Expert Advice:

01 -
  • Uses wholesome ingredients you probably have on hand
  • No need to bake so your kitchen stays cool
  • Quick to assemble and fun to decorate
  • Packed with protein and natural sweetness
  • Looks impressive yet is truly easy to pull off
02 -
  • This recipe is high in natural protein and fiber
  • It is customizable for different dietary needs including gluten free vegan and nut free adaptations
  • Keeps for up to two days when covered and refrigerated though best enjoyed fresh
03 -
  • Do not rush the chilling steps or you will struggle to cut clean slices After years of tinkering I have learned to let the assembled crust and the finished tart both get proper chill time
  • Use a very sharp knife wiped clean between slices for the most stunning piece at the table

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