Can I Make the No-Bake Tart Crust Without Dates?

Yes. Raisins or dried cranberries are a fine substitution.

Can I Make the Tart Crust Without Nuts?

Yes. For a nut-free crust, try the shortbread crust from this lemon blueberry tart . Extend the bake time to 25 minutes. Or try the pastry crust from this fresh fruit tart or the graham cracker crust from this peanut butter cup tart . Follow the baking instructions for those crusts. Cool completely before adding the yogurt and fruit.

No-Bake Greek Yogurt Fruit Tart - Sally's Baking Addiction

Name: No-Bake Greek Yogurt Fruit Tart
Prep time: 25 min
Total time: 25 min
Cuisine: American
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

Description

This is a healthy no-bake breakfast fruit tart made with a gluten-free 3-ingredient crust, protein-packed Greek yogurt, and plenty of fresh fruit.

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

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Instructions

Spray the bottom of a 9-inch tart pan, 9-inch cake pan, or 9-inch pie dish with nonstick spray. Line with parchment paper. (I usually just cut a parchment paper circle slightly larger than the pan.) The parchment prevents the crust from sticking to the pan, and the nonstick spray helps keep the parchment in place as you press in the crust.
Soak the dates in warm water for 10 minutes. Drain them, and then cut in half before using.
In a food processor or blender, pulse the dates, cashews, and almonds together until a thick “dough” is formed and the nuts are all broken up, as pictured above. The dough will be sticky. Press evenly into prepared tart pan and partly up the sides.
Spread the yogurt on top of the crust. Decorate with fresh fruit. Mix together the optional preserves and water topping, and brush over fruit for a glossy finish.
Slice and serve immediately or cover and refrigerate for up to 1 day before serving. Cover and store leftover tart in the refrigerator for up to 3 days.

Notes

Make Ahead Instructions: The crust can be made 1 day in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4.
Special Tools (affiliate links): 9-Inch Tart Pan, 9-Inch Cake Pan, or 9-Inch Pie Dish | Food Processor or Blender/Chopper | Pastry Brush
Dates: Instead of dates, try 1 and 1/2 cups (240g) raisins or dried cranberries.
Nuts: Instead of cashews, you can use walnuts or pistachios. You could also use all walnuts, instead of almonds and cashews. I don’t recommend using ALL cashews because it makes for a very sticky, flimsy crust. You want some almonds (or other firmer nut) with the cashews. If desired, use salted nuts for a salty-sweet crust.