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Made with a raw pecan and date crust and filled with plain Greek yogurt, plenty of fresh berries, and lightly sweetened with a touch of honey. This no bake fruit tart is perfect for everything from breakfast, to snack, to dessert. Bonus? It’s pretty and extra healthy too!

overhead photo of No Bake Greek Yogurt Fruit Tart with honey and spoon

Such a fun post to share today. Not only is today’s recipe delicious (and healthy), but I’m also sharing a new cookbook that has quickly become one of my favorites, Inspiralized & Beyond.

First, for those of you who do not know Ali of Inspiralized, you should familiarize yourself with her. She’s possibly one of the hardest working, most creative people out there. Inspiralized & Beyond is Ali’s third cookbook. Yes, third cookbook. In like three years or something crazy like that.

She’s also the creator of the Insprializer.

And she’s a new mom too…

It’s safe to say Ali can do it all, and her recipes are nothing short of delicious and healthy. I could go on and on about how impressive she is, but really you just need to go buy her cookbooks and find out for yourselves. Each one if full of recipes geared towards healthy eats and each book is just as good as the last.

overhead photo of Insprialized and Beyond

overhead photo of strawberries

Today though, let’s focus in her newest cookbook, Inspiralized & Beyond.

Ali’s previous two cookbooks were all focused on Inspialized recipes. Meaning, all the recipes had some kind of spiralized veggie included in them. Her third cookbook however, is a mix of inspiralized and non-inspiralized recipes. Instead of doing an entire book focused on spiralizing, Ali went half and half. Some of the recipes include spiralized ingredients, while some of the recipes include creative new ways to use veggies. I’m talking things like potato toast, zucchini pizza, and veggie tots.

It’s a really fun, and a creative way to get more vegetables and other healthy foods into our diets. And again, each recipe is delicious.

Clearly, I am very excited to be telling you all about this cookbook.

close up overhead photo of strawberries and blueberries

When I received the book in the mail, I of course looked through and flagged all the recipes I wanted to make, but it was this tart that really stood out to me. It might be because I am craving all things fruity and summery right now, but either way I knew this was the recipe I had to share with you guys.

The base of the tart is a raw pecan and date filled crust. You guys, the crust itself is good enough for me to eat on its own. I know that sounds a little odd, but I love both pecans and dates. Put them together and I have my ideal sweet, but healthy snack. Blend them up to make a tart crust?

Now that’s genius.

The crust gets chilled in the freezer for a  bit, and then filled with Greek yogurt, fresh berries, and a drizzle of honey for sweetness.

It’s so super simple, but at the same time, so super good. Ali recommends serving this up for breakfast, but I can see myself snacking on this all day long, or even serving it as a light dessert.

I should also note that I might have used double the amount of fruit that Ali suggested. Sorry, but I couldn’t help it. I had to cover the entire tart with the sweet springtime strawberries.

side angle photo of No Bake Greek Yogurt Fruit Tart

What has me really excited about this tart is that with summer approaching I can have fun with fruit combos and use a mix of the fresh stone fruits and berries that the farmers markets will soon be filled with.

Peaches and raspberries with a drizzle of honey?

Yes, please.

close up side angle photo of No Bake Greek Yogurt Fruit Tart

Lastly, I have to share that on the day I made this tart, Asher happened to be at my house (watching Gilmore Girls, of course) and when I finished shooting she asked to try a slice. I was a little worried she might not think the tart was sweet enough, but she LOVED it and ate an entire slice. She said it was just like eating a bowl of yogurt with fruit, but better.

So this tart is kid approved too. Cool. Cool.

And with that, I think we all need to take thirty minutes to make this easy tart today. Because let’s just be real, Tuesday needs a fun treat to liven it up a bit.

close up overhead photo of cut into No Bake Greek Yogurt Fruit Tart

If you make this No Bake Greek Yogurt Fruit Tart and love it, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this tart, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

No Bake Greek Yogurt Fruit Tart

Prep Time 15 minutes
Cook Time 10 minutes
Freezer time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories Per Serving: 127 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.





  • 1. To make the crust. In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and salt and pulse until the mixture holds together when pinched and starts to look like dough.
    2. Press the dough into an 8 or 9 inch tart pan with a removable bottom to form a flat, even crust. Chill in the freezer for 10 minutes or up to 1 week.
    3. To make the filling. Remove the crust from the freezer and carefully slide it onto a serving plate. Spread the yogurt over the crust. Top the yogurt with the berries, then drizzle with honey. Slice and serve. 


*Recipe reprinted with permission from Inspiralized & Beyond by Ali Maffucci.
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overhead horizontal photo of No Bake Greek Yogurt Fruit Tart

Dessert for breakfast never looked so good. Or pretty.

PS. don’t forget to pick up a copy of Inspiralized & Beyond!

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  1. Stated at top of recipe is “cook time-10 minutes”.
    Where is the cook time in the written instructions? Was a step omitted??

    1. Hi Donna! So sorry for the confusion! This is a no bake tart so technically the “cook” time is just 10 minutes chilling in the freezer! xT

    1. Hey Joanna,
      Awesome!! Thanks a bunch for trying this recipe and your comment, so glad to hear it turned out well for you! xT

  2. 5 stars
    So delicious, and easy peasy to make.
    I brought it to a friend’s house as dessert
    (she requested healthy), and it was a hit.

    1. Hey Phyllis,
      Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT

  3. Can’t wait to try this . But wanted to know after putting the Greek yoghurt and fruits do you put it back in the freezer or can you then keep it in the fridge?

    1. Hey Samar,
      You could put it in the refrigerator, I like to serve this after I add the toppings though. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. I’m always looking for great desserts that are gluten and dairy free for my boyfriend’s mom. Would this recipe work with a non-dairy yogurt like coconut or soy? Or does it really need that tanginess of traditional Greek yogurt?

    1. Hey Kate,
      I would say a non-dairy yogurt would work here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Lulu,
      Yes that is correct! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. So, I just tried this recipe, but used Neglit dates instead and it totally fell apart.. like granola. So, maybe the medjool dates are the key?

    1. Hi Sharon! Yes, medjool dates are key! They are very plump, moist, sticky and help things hold together. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  6. 5 stars
    OMG this is so stinkin delectable! Super easy to make!!!! Thank you for this super fab recipe?

    1. I found it better to eat the day of, but if you keep the leftovers in the fridge, it still taste great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂