No-Bake Greek Yogurt Tart
Total Time
30 minutes
Prep Time
30 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(25)
Ingredients
6 servings
- 2 cups raw pecans
- 10 Medjool dates, soaked in warm water for 10 minutes and pitted
- ¼ teaspoon fine sea salt
- 1 ½ cups plain Greek yogurt
- ½ cup raspberries or blueberries (or more—I went ahead and used an entire 6-ounce container)
- 4 strawberries, hulled and thinly sliced
- 2 tablespoons honey
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Preparation
Step 1
Make the crust: In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough (don’t overdo it like I did in the photos).
Step 2
Press the dough into a 9 to 9 ½-inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.
Step 3
Make the filling: Remove the crust from the freezer. Carefully remove the tart from the pan (leave it resting on the round base) and slide it onto a round serving platter. Spread the yogurt over the crust. Top the yogurt with the raspberries and strawberries, then drizzle with honey.
Step 4
To serve, slice the tart with a sharp knife, wiping off the blade after each cut. Use a thin pie server or spatula to serve.
Step 5
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Chef's notes
Ali’s recipe calls for nonfat Greek yogurt. I used Siggi’s brand of yogurt, which is similar but even thicker than Greek yogurt.
I added some salt to the crust to make it even more irresistible. For these photos, I tried toasting the pecans first (cook in a large skillet over medium heat until fragrant, stirring often, about 5 minutes). Toasting them definitely brought out more pecan flavor, so you might want to do that as well.
Be careful when slicing the tart, since the dough is delicate. For the best presentation factor, top individual slices with berries and honey, or opt for Ali’s single-serving ramekin option.
Make it dairy-free:
Use your favorite brand of thick dairy-free yogurt.
Make it vegan:
See above, and drizzle the tart with maple syrup instead of honey.
