Name: No-Bake Greek Yogurt Fruit Tart Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Mediterranean
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 (such as berries, kiwi, peaches, or mango); Optional glaze: 2 Tablespoons apricot preserves mixed with 1 Tablespoon water

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Introduction

This No-Bake Greek Yogurt Fruit Tart is a refreshing and healthy dessert that’s perfect for any occasion. With a nutty date crust and creamy yogurt filling topped with fresh fruit, it’s as visually appealing as it is delicious.

A round tart with three clear layers sits on a white marbled surface; the bottom layer is a thick, textured nut and oat crust with a brown, rough look, the middle layer is smooth and white creamy filling, and the top layer is a colorful fruit arrangement. The fruit is arranged in concentric circles, starting from the outer edge with alternating orange mandarin slices and green kiwi slices, followed by a ring of bright red strawberry halves, and in the center a pile of dark blackberries topped with scattered small dark blue blueberries. Around the tart are scattered almonds, cashews, strawberries, blackberries, blueberries in a white bowl, and small yellow flowers with green leaves. A green cloth is partly shown in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Spray the bottom of a 9-inch tart pan, cake pan, or pie dish with nonstick spray and line it with parchment paper. This prevents sticking and helps keep the crust in place as you press it down.
Step 2: Soak the dates in warm water for 10 minutes, then drain and cut them in half.
Step 3: In a food processor or blender, pulse the dates, cashews, and almonds together until a thick, sticky dough forms and the nuts are finely broken up.
Step 4: Press the dough evenly into the prepared pan, forming a crust that goes partly up the sides.
Step 5: Spread the Greek yogurt over the crust, then arrange the sliced fresh fruit on top.
Step 6: If using, mix the apricot preserves with water and gently brush it over the fruit to create a glossy finish.
Step 7: Slice and serve immediately, or cover and refrigerate for up to 1 day before serving.

Tips & Variations

For a nut-free crust, substitute nuts with sunflower seeds or oats.
Use flavored Greek yogurt like vanilla or honey for added sweetness.
Try different fruits such as berries, kiwi, or stone fruits to suit the season.
If you don’t have apricot preserves, you can use honey or a light jam glaze instead.

Storage

Store the tart covered in the refrigerator for up to 1 day. Because the crust is moist and soft, it’s best eaten fresh. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A slice of fruit tart sits on a white plate with a textured surface. The tart has a crumbly, golden-brown crust forming the base, topped with a thick, smooth layer of white cream. Arranged on top are vibrant fruit pieces: bright green kiwi slices, a shiny orange mandarin segment, red strawberry halves, deep purple blueberries, and dark blackberries. A silver fork holds a small bite of the tart with a blueberry on it, resting on the plate near the slice. The setting includes a white marbled surface visible around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the crust up to a day in advance and keep it refrigerated before adding the yogurt and fruit topping.

What if I don’t have Medjool dates?

Other soft, sweet dates like Deglet Noor can work, but soak them longer to soften or adjust quantity for sweetness and texture.