No-Bake Greek Yogurt Tart
This no-bake Greek yogurt tart recipe looks impressive, but it's very easy to make and nutritious, too! I topped mine with raspberries and strawberries, but use any fresh fruit you'd like. Recipe yields one 9-inch tart (6 slices).

Ingredients
6 servings
Instructions
- 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).
- 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.
- 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.
- 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.
Nutrition per serving
404kcal
💰 Cost Estimate
Total Ingredients
$129.00
$129.00
Per Serving
$22.00/serving
$22.00/serving
🏠 Savings
~$258.00 vs buying!
~$258.00 vs buying!
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| raw pecans | 2 cups | - |
| Medjool dates | 10 | - |
| ¼ teaspoon fine sea salt | - | - |
| ½ cups plain Greek yogurt | 1 | $94.00 |
| ½ cup raspberries or blueberries | - | - |
| strawberries | 4 | - |
| honey | 2 tbsp | $35.00 |
*Estimated market prices, may vary by region
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