Greek Yogurt Fruit Tart

Healthy breakfast fruit tart made with a gluten free two ingredient crust, protein packed Greek yogurt, and plenty of fresh fruit.

gluten free fruit tart

gluten free fruit tart

This healthy tart is so simple. One of the easiest dishes you’ll throw together considering how pretty (!!) it is. There’s no baking involved and the whole thing comes together in a snap. Slicing the fruit will take you the longest but hey! If you slice the fruit the night before, you’ll have this ready in about 15 minutes.

The tart’s crust is made from two healthy ingredients– nuts and dates. The same main two ingredients used to make these two healthy energy bites recipes. If you don’t have dates, raisins or even dried cranberries make a great replacement. Cashews are preferred for their smooth texture and buttery taste. They combine with the dates much easier to make a smooth, moist crust as opposed to harder nuts like almonds. Walnuts work too! If you have a strong food processor or blender, the crust is easy. Pulse the two ingredients together to make a moist “dough” and press it into a tart pan. Instead of a tart pan, you can use a regular cake pan or pie dish.

Spread Greek yogurt overtop. I use vanilla flavor, but any flavor you like will work. You could use strawberry flavor yogurt and top the tart with mostly fresh strawberries. I’m going to use lemon flavor next. Plain works too! Really, whatever you have or like best.

dates and nuts for tart crust

kiwi, blackberries, and strawberries

Now, let your creative juices flow. Top the tart with all the fresh fruit you love. Nothing is off limits here. Make a design or throw it all on top. Or slice it up and let your family/friends/guests/fruit lovers decorate their own.

Greek yogurt fruit tart

greek yogurt fruit tart

So how’s this for a protein-packed breakfast? Or a healthy dessert. It’s my healthier version of traditional fruit pizza or fruit tart and it’s absolutely perfect for Easter morning. Or anytime the sun is shining! Oh, and pair it with sparkling sangria for a truly fruity celebration.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten free fruit tart

Greek Yogurt Fruit Tart

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: serves 8-10
  • Category: Breakfast
  • Method: No Bake
  • Cuisine: American

Description

Healthy breakfast fruit tart made with a gluten free two-ingredient crust, protein packed Greek yogurt, and plenty of fresh fruit.


Ingredients

  • 15 Medjool dates, soaked in warm water for 10 minutes*
  • 1 and 1/2 cups raw unsalted cashews*
  • 1 cup Greek yogurt (I use vanilla, but any flavor works)
  • assorted sliced fresh fruit

Instructions

  1. Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don’t mind the taste of nonstick spray on the crust, you don’t have to use parchment. Just spray the pan with the nonstick spray and add the crust.)
  2. Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.
  3. Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.
  4. Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.

Notes

  1. Make Ahead Instructions: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.
  2. Dates: Instead of dates, try 1 and 1/2 cups raisins or dried cranberries.
  3. Nuts: Instead of cashews, try walnuts. A smooth, softer nut is best. I don’t recommend almonds. Use salted nuts for a salty/sweet crust.

Keywords: greek yogurt fruit tart, healthy fruit tart

37 Comments

  1. Hi Sally, I made this for breakfast today and it was soooo good! I used the Chobani pineapple yogurt. Both of my kids really loved it! My daughter said it’s the best tart ever and my son said I no longer need to go to a grocery store to buy fruit tart for his birthday because I can make one at home now:) He always wants me to get him a fruit tart for his birthday. Thank you so much for this recipe. Next time, I will try to combine granola and dates for the crust, do you think that will taste good ?

  2. Hi Sally. I made this pie the other day and it turned out great. I’m always on your blog but this is the first thing I have ever made. It was the fact that it is healthy, only a few ingredients and very pretty that had me making it. xx

  3. I made this for Easter since I knew we would have so many heavy desserts and food and my hubby and I both loved it. The crust reminded me of a Lara Bar, which means those must be pretty easy to make at home! It kept well in the fridge and I had some more for breakfast today! I did not use kiwi though. Thanks for a great recipe!

  4. Hi Sally!
    I love your blog! I’m a teen who loves to bake, and am always excited for your recipes! I made this for my family using mango greek yogurt, and they loved it! I’m going to try making a more deserty (not really a word, but it’s fun to say!) version by mixing some whipped topping in with the yogurt. I’m thinking of maybe using salted caramel or chocolate yogurt. Are there any other desert greek yogurts out there?

    1. I personally love using sweeter vanilla greek yogurt (I like Chobani vanilla) and I’m sure there are other sweet, dessert flavors you can find.

  5. Eating this right now! I put pineapple also. The crust is very oily from the cashews and figs. It tastes wonderful though. I used plain Chobani greek yogurt and added vanilla paste to it. Yummy!

  6. Wow! This dish is so beautiful! I just made the crust for Mother’s Day (tomorrow), and I don’t own a food processor or a blender. All I did was cut up both the cashews and the dates the best that I could. I also added some water to the mixture to help it mix easier. Though, my dough wasn’t as mixed, I love seeing the dates and cashews in there!

  7. i made this for Mothers Day brunch……it is very tasty, but I knew as soon as I spread the date mixture onto the parchment paper that it was not going to come off without a messy fight. Fortunately I made the base the night before and put it in the fridge. It was still impossible to lift off the parchment paper so Before loading it with the topping I flipped it over onto the oil spray in the pan and scraped the paper off the date mixture, continued with the topping and hoped I could serve it without a total mess…..it wasn’t easy to serve, but we managed. Probably won’t be making it again.

  8. Tasty, but not as good as I expected. Maybe I have rich taste buds but I would serve this as a side, not dessert. Vanilla geek yogurt was a little thin for this purpose…might try adding  4oz reduced fat cream cheese next time?  I appreciate the strive for healthier living though! Thanks for sharing.

  9. Thank you Sally. This was a delicious Saturday afternoon treat. Amazing and healthy. Bonus points for being gluten free. Love! Thanks again

  10. Kelly Morehouse says:

    I found this recipe on Pinterest as a healthy alternative for a birthday cake. I made it last night with a half date half raisen mixture in the crust. Wow this was delicious! My husband ate it right up and we are currently eating leftovers for breakfast. This was amazing thank you so much for sharing!

  11. I made this the other day but in a mini tart/pie pan to bring to my friends house as a little snack. The one thing I did differently was baked it in the oven @350 for 10 minutes because I was worried bases on some reviews that they would stick to the pan otherwise. It worked like a dream and this is one of the quickest healthy and yummy desserts I’ve ever had! Will definitely be making this a lot this spring and summer. Thanks Sally for such a wonderful healthy option!

  12. Faye Norton says:

    Do you need to soak the dried cranberries or raisins like you do the dates?

    1. Nope! Not necessary for either.

  13. Sally,

    Could I use this crust for your Nutella tart? Do you think the flavors would work together?

    1. I’d say so! Though you don’t bake this crust, keep that in mind. It’s a raw crust. Let me know if you try it.

  14. Is it possible to make the crust ahead of time and freeze it for later? Or do you think that would change the texture and taste? Thanks!

    1. Elise, The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Enjoy!

  15. Hi, 
      Would a thick coconut yogurt, like yoso, work in place of the Greek yogurt?

    1. If you like the taste of it, then yes! You’re not cooking it or anything so use any yogurt you like best.

  16. Hi Sally,

    I could only find regular dates, not medjools. Will those work? And if so, do I need to soak them? Thank you!

    1. that works and yes, I would soak them.

  17. I made this fruit pizza for a group of friends yesterday and it was FABULOUS – a HUGE hit! The crust is brilliant…and unbelievable delicious! The only thing I did different was use 3/4 c. yogurt and 3 oz. of cream cheese for the spread because I thought that would be the selling point for my husband. I used coconut oil to grease the pan. I’d been looking for a low carb dessert that everyone would like for a while now. Thanks for sharing!

  18. Angela W Broyles says:

    I used walnuts! It was AMAZING!!

  19. I know this is supposed to be a healthy tart but I wonder if instead of yogurt I can use coconut ice cream or gelato and add fruits on top?

    1. Yes, you could! Would be a yummy dessert 🙂

  20. I made this tart for Sunday breakfast and everybody loved it. I soaked my dates for ten minutes and also added a little bit of that water to the mix as I felt otherwise it wouldn’t stick together. I used half walnuts and half cashews. The crust came together nicely, I had no problem at all getting the tart out and I only greased the tart pan with some canola oil, nothing else.
    This really is a healthy and delicious breakfast, if you use soya or coconut yoghurt, you can even make it fully vegan. Highly recommend it.

  21. Nancy Gabrielson says:

    Is a pistachio nut good for this crust?

    1. You can use pistachio for a different flavor!

  22. Holly Burrows says:

    Best tart ever had!

  23. Morgan Brungard says:

    My daughter loves your recipes

  24. This looks perfect! Do you know the calorie count?
    And since i am only with my husband, how can i best make a small batch of this? I mean, if i use 2 tart tins of 10cm, will it work?

    1. Hi Freya, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp
      There will be a little more dough/topping than needed for two of your tart pans. You can try halving it in a 6 inch (15cm) pan though.

  25. Worked a charm. I used silicone cupcake moulds – chilled overnight – and the single servings were ADORABLE! Filled with plain yogurt and served with figs on the side. I drizzled some with honey and topped others with cinnamon. Tasty, easy, and attractive.

  26. Hi Sally….Can’t wait to make the Greek Yogurt Fruit Tart….. So many great compliments on it…. Will let ya know girl… Thanks for the terrific and delicious recipes….

  27. What could you use in the crust for schoolkids who can’t have nuts?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Laura, you can try using the crust from our lemon blueberry tart or even our graham cracker crust instead. Follow the baking times there for either crust, then proceed with the topping from this Greek yogurt fruit tart.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×