This wholesome Greek yogurt fruit tart comes together with a simple 3-ingredient crust, protein-packed Greek yogurt, and all your favorite seasonal fresh fruits. Naturally gluten free, this no-bake recipe comes together in minutes and is perfect for breakfast, brunch, or as a healthy dessert.
Simple and lightly sweet, this Greek yogurt fruit tart is one of my favorite dishes to bring to any spring or summer gathering when seasonal fresh fruits are aplenty. With just a few ingredients, it’s hardly even a recipe… but I knew this refreshing beauty deserved a permanent home on my website. I know you’ll appreciate having this no-bake recipe in your apron pocket, too!
I originally published this recipe in 2015, and make it often when I want a light and healthy dessert. Sorry, chocolate cake.
Like an even easier version of fruit pizza, today’s Greek yogurt fruit tart is wholesome and delightfully fresh. The most difficult part is cutting up the fruit, but if you use blueberries, blackberries, and/or raspberries, you skip that entirely.
Literally, it doesn’t get easier than this.
I love including this dessert on brunch menus because it’s a gluten-free and egg-free option. It’s also fantastic for bridal showers, baby showers, special family gatherings, or alongside other Mother’s Day recipes or Father’s Day recipes. But you don’t need a special occasion… enjoy a slice for breakfast or as a lighter dessert on a warm summer evening.
A true *anytime* treat that you can also feel good about!
3 Parts to This Greek Yogurt Fruit Tart
They say that good things come in 3s, and the lovely layers in this Greek yogurt fruit tart are no exception.
- Date Nut Crust: Makes this a naturally gluten-free recipe.
- Creamy Greek Yogurt: Use your favorite flavor.
- Assorted Fruit: Pretty AND tasty.
Easy 3-Ingredient Crust
Yes, you read that correctly. Just 3 easy ingredients—cashews, almonds, and Medjool dates—come together for the crust of this tart.
The recipe used to call for just cashews and dates, and the crust was certainly tasty, but it was very soft and sticky. I really like the addition of almonds because they add a little texture. The crust is still nice and soft, but isn’t as flimsy. Taste testers agreed, so you’ll see that update in the recipe below.
Start by soaking the pitted dates in warm water for about 10 minutes, then cut them in half before processing with the nuts. Why soak the dates first? They’ll blend much easier with the nuts.
Combine cashews, almonds, and the soaked and halved dates in a food processor or blender, and pulse/blend until a moist “dough” forms. Using a spatula or the back of measuring cup, press the crust into a lined 9-inch tart pan, making sure to cover the bottom and up the sides. If you don’t have a tart pan, use a 9-inch round cake pan or 9-inch pie dish.
Yes. Raisins or dried cranberries are a fine substitution.
Yes. For a nut-free crust, try the shortbread crust from this lemon blueberry tart. Extend the bake time to 25 minutes. Or try the pastry crust from this fresh fruit tart or the graham cracker crust from this peanut butter cup tart. Follow the baking instructions for those crusts. Cool completely before adding the yogurt and fruit.
Use Your Favorite Greek Yogurt
For the Greek yogurt filling, simply spread your favorite flavor into the crust. That’s literally it—no other ingredients or fillers required. (It’s like this recipe keeps getting simpler as we go on, eh?!) I usually use vanilla-flavored Greek yogurt because it pairs nicely with a variety of fruits. Strawberry yogurt would be fantastic with sliced strawberries on top. Plain Greek yogurt works for a less sweet option.
You need 1 cup of Greek yogurt to fill your no-bake tart shell. If you purchase one of the larger containers at the store, use the leftovers in these whole wheat pancakes or these Greek yogurt lemon bars. Or whip up some peanut butter Greek yogurt frosting to top your chocolate banana muffins! 🙂
You could certainly try using a plant-based yogurt instead.
Add Your Fruit Toppings
When it comes to the fruit topping, pretty much anything goes. I like using kiwi, mandarin oranges, blueberries, blackberries, and strawberries. Feel free to use any or all of these toppings, or choose your favorite variety of fresh fruits.
Get creative with the fruit tart “art” on top, and you can use my fruit pizza as design inspiration. Or if you’re serving a crowd, leave the tart plain and let guests add their own fruit. Kids love to help with this.
Finicky fruits: I don’t recommend watermelon due to its high water content, or frozen fruit because of the juices they release when thawing. You can use banana or apple slices, but they brown quickly. Brush them with a little lemon juice and serve the tart right away.
For an optional glossy finish, you can brush the fresh fruit with a mixture of apricot preserves and water.
What to Serve With Your Greek Yogurt Fruit Tart
You don’t need to serve this with anything else if it’s for dessert (maybe some chocolate chips on top?!). But if you’re serving this as part of your brunch or breakfast menu, it rounds out nicely with a breakfast casserole, frittata, or quiche, or a batch of homemade biscuits or croissants.
More Fresh Fruit Recipes
If you’re like me and look for any opportunity to bake with seasonal fresh fruits, here are a few more favorites:
No-Bake Greek Yogurt Fruit Tart
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: serves 8-10
- Category: Breakfast
- Method: No Bake
- Cuisine: American
Description
This is a healthy no-bake breakfast fruit tart made with a gluten-free 3-ingredient crust, protein-packed Greek yogurt, and plenty of fresh fruit.
Ingredients
- 15 pitted Medjool dates (about 230g), soaked in warm water for 10 minutes*
- 3/4 cup (100g) unsalted cashews*
- 3/4 cup (100g) unsalted almonds
- 1 cup (250g) Greek yogurt (plain or any flavor)
- assorted sliced fresh fruit
- optional for topping: 2 Tablespoons apricot preserves mixed with 1 Tablespoon water
Instructions
- Spray the bottom of a 9-inch tart pan, 9-inch cake pan, or 9-inch pie dish with nonstick spray. Line with parchment paper. (I usually just cut a parchment paper circle slightly larger than the pan.) The parchment prevents the crust from sticking to the pan, and the nonstick spray helps keep the parchment in place as you press in the crust.
- Soak the dates in warm water for 10 minutes. Drain them, and then cut in half before using.
- In a food processor or blender, pulse the dates, cashews, and almonds together until a thick “dough” is formed and the nuts are all broken up, as pictured above. The dough will be sticky. Press evenly into prepared tart pan and partly up the sides.
- Spread the yogurt on top of the crust. Decorate with fresh fruit. Mix together the optional preserves and water topping, and brush over fruit for a glossy finish.
- Slice and serve immediately or cover and refrigerate for up to 1 day before serving. Cover and store leftover tart in the refrigerator for up to 3 days.
Notes
- Make Ahead Instructions: The crust can be made 1 day in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4.
- Special Tools (affiliate links): 9-Inch Tart Pan, 9-Inch Cake Pan, or 9-Inch Pie Dish | Food Processor or Blender/Chopper | Pastry Brush
- Dates: Instead of dates, try 1 and 1/2 cups (240g) raisins or dried cranberries.
- Nuts: Instead of cashews, you can use walnuts or pistachios. You could also use all walnuts, instead of almonds and cashews. I don’t recommend using ALL cashews because it makes for a very sticky, flimsy crust. You want some almonds (or other firmer nut) with the cashews. If desired, use salted nuts for a salty-sweet crust.
Nutrition
- Serving Size: 1 slice
- Calories: 239
- Sugar: 26.9 g
- Sodium: 8.4 mg
- Fat: 10.3 g
- Carbohydrates: 35.4 g
- Protein: 6.3 g
- Cholesterol: 0.9 mg
Keywords: healthy greek yogurt fruit tart
If I am taking the yoghurt fruit tart to a brunch, do I leave it in the pan with the parchment paper?
I usually serve it right out of the pan, so I recommend keeping it in there.
Sally, I love, love your recipes and so does my family! I had a problem, however, with the crust on this tart. I was hoping for a bit harder, crispier crust and mine was pretty soft and sticky. I wondered if it could be baked to achieve a little more crunch? Or is it supposed to be a softer texture?
Thank you!
★★★★
Hi Bonnie, this is a sticky and soft crust. It’s not hard at all, because it’s not baked. I don’t recommend baking it, unless you try a crust that has oats and perhaps some other ingredients (egg, maybe) to help bind.
Can I use almond flour in place of the almonds?
Hi Ruthie, no, you need nuts. They don’t break down into a flour consistency; you need the larger, coarser chunks for the crust.
Is there an alternative crust recommendation for someone with a tree-nut allergy?
You bet! See the FAQ section in the blog post above for alternate crust options.
Sally, could I use pecans instead of walnuts? Thanks in advance.
I love your recipes!
Hi Tiffany, do you mean using cashews and pecans? They are both softer nuts, so the crust may be a bit sticky and soft.
I have a question about the Brown Butter Chocolate Chip Cookies recipe but I can’t seem to leave a comment there. Are the comments closed? I’d love to leave a comment there if that’s an option. The recipe calls for 230g of butter to be browned, but after browning, I had 182g of butter. Should I only use that amount, or should I supplement with regular butter, and if so, how much? I hope it’s alright to post this here. I really love your recipes and I appreciate any help I can get. Thank you!
Hi Shirley! For that recipe, you will only use the butter you had browned, so the 182g amount. I hope this helps!
Would this recipe freeze/defrost well? I’m tempted to make it in mini tarts and freeze for easy breakfasts on the go.
Hi Ann, the crust gets a little soft after thawing, but it still works. Great idea for breakfast on the go.