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!
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.
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.
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.
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?
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.
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
Servings: 6 servings
Calories Per Serving: 403 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 ½ cups plain Greek yogurt
- 1 cup fresh raspberries, blueberries, or blackberries
- 6 strawberries, sliced
- 2 tablespoons honey
- 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.
Dessert for breakfast never looked so good. Or pretty.
PS. don’t forget to pick up a copy of Inspiralized & Beyond!