This wholesome Greek yogurt fruit tart comes together with a simple 3-ingredient crust, protein-packed Greek yogurt, and all your favorite seasonal fresh fruits. Naturally gluten free, this no-bake recipe comes together in minutes and is perfect for breakfast, brunch, or as a healthy dessert.
![no bake fruit tart with yogurt inside tart pan on gray backdrop with strawberries and blueberries around it.](https://sallysbakingaddiction.com/wp-content/uploads/2015/03/no-bake-greek-yogurt-fruit-tart-2.jpg)
Simple and lightly sweet, this Greek yogurt fruit tart is one of my favorite dishes to bring to any spring or summer gathering when seasonal fresh fruits are aplenty. With just a few ingredients, it’s hardly even a recipe… but I knew this refreshing beauty deserved a permanent home on my website. I know you’ll appreciate having this no-bake recipe in your apron pocket, too!
I originally published this recipe in 2015, and make it often when I’m choosing from my lighter healthy dessert recipes. Sorry, chocolate cake.
![slice of no bake fruit tart on blue plate.](https://sallysbakingaddiction.com/wp-content/uploads/2015/03/no-bake-greek-yogurt-fruit-tart-3.jpg)
Like an even easier version of fruit pizza, today’s Greek yogurt fruit tart is wholesome and delightfully fresh. The most difficult part is cutting up the fruit, but if you use blueberries, blackberries, and/or raspberries, you skip that entirely.
Literally, it doesn’t get easier than this.
I love including this dessert on brunch menus because it’s a gluten-free and egg-free option. It’s also fantastic for bridal showers, baby showers, special family gatherings, or alongside other Mother’s Day recipes or Father’s Day recipes. But you don’t need a special occasion… enjoy a slice for breakfast or as a lighter dessert on a warm summer evening. A true *anytime* treat that you can also feel good about!
3 Parts to This Greek Yogurt Fruit Tart
They say that good things come in 3s, and the lovely layers in this Greek yogurt fruit tart are no exception.
- Date Nut Crust: Makes this a naturally gluten-free recipe.
- Creamy Greek Yogurt: Use your favorite flavor.
- Assorted Fruit: Pretty AND tasty.
![ingredients in bowls including almonds and cashews, dates, Greek yogurt, and fresh fruit.](https://sallysbakingaddiction.com/wp-content/uploads/2015/03/almonds-cashews-fruit-greek-yogurt-dates.jpg)
Easy 3-Ingredient Crust
Yes, you read that correctly. Just 3 easy ingredients—cashews, almonds, and Medjool dates—come together for the crust of this tart.
The recipe used to call for just cashews and dates, and the crust was certainly tasty, but it was very soft and sticky. I really like the addition of almonds because they add a little texture. The crust is still nice and soft, but isn’t as flimsy. Taste testers agreed, so you’ll see that update in the recipe below.
Start by soaking the pitted dates in warm water for about 10 minutes, then cut them in half before processing with the nuts. Why soak the dates first? They’ll blend much easier with the nuts.
![dates soaking in bowl of water.](https://sallysbakingaddiction.com/wp-content/uploads/2015/03/soaking-dates-in-water.jpg)
Combine cashews, almonds, and the soaked and halved dates in a food processor or blender, and pulse/blend until a moist “dough” forms. Using a spatula or the back of measuring cup, press the crust into a lined 9-inch tart pan, making sure to cover the bottom and up the sides. If you don’t have a tart pan, use a 9-inch round cake pan or 9-inch pie dish.
Yes. Raisins or dried cranberries are a fine substitution.
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.
![dates and nut mixture in food processor and shown again being pressed into lined tart pan.](https://sallysbakingaddiction.com/wp-content/uploads/2015/03/cashew-almond-date-crust.jpg)
Use Your Favorite Greek Yogurt
For the Greek yogurt filling, simply spread your favorite flavor into the crust. That’s literally it—no other ingredients or fillers required. (It’s like this recipe keeps getting simpler as we go on, eh?!) I usually use vanilla-flavored Greek yogurt because it pairs nicely with a variety of fruits. Strawberry yogurt would be fantastic with sliced strawberries on top. Plain Greek yogurt works for a less sweet option.
You need 1 cup of Greek yogurt to fill your no-bake tart shell. If you purchase one of the larger containers at the store, use the leftovers in these whole wheat pancakes or these Greek yogurt lemon bars. Or whip up some peanut butter Greek yogurt frosting to top your chocolate banana muffins! 🙂
You could certainly try using a plant-based yogurt instead.
![spreading yogurt into no bake date and nut tart crust.](https://sallysbakingaddiction.com/wp-content/uploads/2015/03/spreading-yogurt-in-date-nut-crust.jpg)
Add Your Fruit Toppings
When it comes to the fruit topping, pretty much anything goes. I like using kiwi, mandarin oranges, blueberries, blackberries, and strawberries. Feel free to use any or all of these toppings, or choose your favorite variety of fresh fruits.
Get creative with the fruit tart “art” on top, and you can use my fruit pizza as design inspiration. Or if you’re serving a crowd, leave the tart plain and let guests add their own fruit. Kids love to help with this.
Finicky fruits: I don’t recommend watermelon due to its high water content, or frozen fruit because of the juices they release when thawing. You can use banana or apple slices, but they brown quickly. Brush them with a little lemon juice and serve the tart right away.
![assorted fresh fruit on yogurt-topped no bake tart crust.](https://sallysbakingaddiction.com/wp-content/uploads/2015/03/no-bake-greek-yogurt-fruit-tart.jpg)
For an optional glossy finish, you can brush the fresh fruit with a mixture of apricot preserves and water.
What to Serve With Your Greek Yogurt Fruit Tart
You don’t need to serve this with anything else if it’s for dessert (maybe some chocolate chips on top?!). But if you’re serving this as part of your brunch or breakfast menu, it rounds out nicely with a breakfast casserole, frittata, or quiche, or a batch of homemade biscuits or croissants.
![no bake Greek yogurt fruit tart slice with kiwi, mandarin orange, and berries on a blue plate with more slices on white plates around it.](https://sallysbakingaddiction.com/wp-content/uploads/2015/03/no-bake-greek-yogurt-fruit-tart-4.jpg)
More Fresh Fruit Recipes
If you’re like me and look for any opportunity to bake with seasonal fresh fruits, here are a few more favorites:
- Berry Cobbler
- Berries & Cream French Toast Casserole
- Strawberry Peach Galette
- Healthy Berry Streusel Bars (also gluten free)
- Fresh Berry Cream Cake or Pavlova
- Berry Icebox Cake
For more gluten free options, here are 40 gluten free dessert recipes that everyone loves, including my cranberry frangipane tart.
![assorted fresh fruit on yogurt-topped no bake tart crust.](https://sallysbakingaddiction.com/wp-content/uploads/2015/03/no-bake-greek-yogurt-fruit-tart-265x265.jpg)
No-Bake Greek Yogurt Fruit Tart
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: serves 8-10
- Category: Breakfast
- Method: No Bake
- Cuisine: American
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
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):Â 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.
Nutrition
- Serving Size: 1 slice
- Calories: 239
- Sugar: 26.9 g
- Sodium: 8.4 mg
- Fat: 10.3 g
- Carbohydrates: 35.4 g
- Protein: 6.3 g
- Cholesterol: 0.9 mg
Hi Sally, I’m hoping to make this pie for dinner guests, but the only nuts my friend can eat are peanuts and almonds. Would either of these hold up as a base, and at the same time not overtake the filling and toppings?
Hi Bobbi, we don’t recommend almonds in this recipe. You can try using the crust from our lemon blueberry tart or even our graham cracker crust instead. Follow the baking times there for either crust, then proceed with the topping from this Greek yogurt fruit tart.
Could I use this crust to put lemon pie filling in? If yogurt, is 1 cup really enough , that sounds like it would be very thin
Yes, 1 cup of yogurt is enough. It’s a thin tart. Feel free to swap in another no-bake filling you enjoy.
What is the nutrition value of this recipe
Hi Cate, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
What could you use in the crust for schoolkids who can’t have nuts?
Hi Laura, you can try using the crust from our lemon blueberry tart or even our graham cracker crust instead. Follow the baking times there for either crust, then proceed with the topping from this Greek yogurt fruit tart.
Hi Sally….Can’t wait to make the Greek Yogurt Fruit Tart….. So many great compliments on it…. Will let ya know girl… Thanks for the terrific and delicious recipes….
Worked a charm. I used silicone cupcake moulds – chilled overnight – and the single servings were ADORABLE! Filled with plain yogurt and served with figs on the side. I drizzled some with honey and topped others with cinnamon. Tasty, easy, and attractive.
This looks perfect! Do you know the calorie count?
And since i am only with my husband, how can i best make a small batch of this? I mean, if i use 2 tart tins of 10cm, will it work?
Hi Freya, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp
There will be a little more dough/topping than needed for two of your tart pans. You can try halving it in a 6 inch (15cm) pan though.
My daughter loves your recipes
Best tart ever had!
Is a pistachio nut good for this crust?
You can use pistachio for a different flavor!
I made this tart for Sunday breakfast and everybody loved it. I soaked my dates for ten minutes and also added a little bit of that water to the mix as I felt otherwise it wouldn’t stick together. I used half walnuts and half cashews. The crust came together nicely, I had no problem at all getting the tart out and I only greased the tart pan with some canola oil, nothing else.
This really is a healthy and delicious breakfast, if you use soya or coconut yoghurt, you can even make it fully vegan. Highly recommend it.
I used walnuts! It was AMAZING!!
I made this fruit pizza for a group of friends yesterday and it was FABULOUS – a HUGE hit! The crust is brilliant…and unbelievable delicious! The only thing I did different was use 3/4 c. yogurt and 3 oz. of cream cheese for the spread because I thought that would be the selling point for my husband. I used coconut oil to grease the pan. I’d been looking for a low carb dessert that everyone would like for a while now. Thanks for sharing!
Hi Sally,
I could only find regular dates, not medjools. Will those work? And if so, do I need to soak them? Thank you!
that works and yes, I would soak them.
Hi,Â
 Would a thick coconut yogurt, like yoso, work in place of the Greek yogurt?
If you like the taste of it, then yes! You’re not cooking it or anything so use any yogurt you like best.
Is it possible to make the crust ahead of time and freeze it for later? Or do you think that would change the texture and taste? Thanks!
Elise, The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Enjoy!
Sally,
Could I use this crust for your Nutella tart? Do you think the flavors would work together?
I’d say so! Though you don’t bake this crust, keep that in mind. It’s a raw crust. Let me know if you try it.
Do you need to soak the dried cranberries or raisins like you do the dates?
Nope! Not necessary for either.
I made this the other day but in a mini tart/pie pan to bring to my friends house as a little snack. The one thing I did differently was baked it in the oven @350 for 10 minutes because I was worried bases on some reviews that they would stick to the pan otherwise. It worked like a dream and this is one of the quickest healthy and yummy desserts I’ve ever had! Will definitely be making this a lot this spring and summer. Thanks Sally for such a wonderful healthy option!
I found this recipe on Pinterest as a healthy alternative for a birthday cake. I made it last night with a half date half raisen mixture in the crust. Wow this was delicious! My husband ate it right up and we are currently eating leftovers for breakfast. This was amazing thank you so much for sharing!
Thank you Sally. This was a delicious Saturday afternoon treat. Amazing and healthy. Bonus points for being gluten free. Love! Thanks again
Tasty, but not as good as I expected. Maybe I have rich taste buds but I would serve this as a side, not dessert. Vanilla geek yogurt was a little thin for this purpose…might try adding  4oz reduced fat cream cheese next time?  I appreciate the strive for healthier living though! Thanks for sharing.
i made this for Mothers Day brunch……it is very tasty, but I knew as soon as I spread the date mixture onto the parchment paper that it was not going to come off without a messy fight. Fortunately I made the base the night before and put it in the fridge. It was still impossible to lift off the parchment paper so Before loading it with the topping I flipped it over onto the oil spray in the pan and scraped the paper off the date mixture, continued with the topping and hoped I could serve it without a total mess…..it wasn’t easy to serve, but we managed. Probably won’t be making it again.
Wow! This dish is so beautiful! I just made the crust for Mother’s Day (tomorrow), and I don’t own a food processor or a blender. All I did was cut up both the cashews and the dates the best that I could. I also added some water to the mixture to help it mix easier. Though, my dough wasn’t as mixed, I love seeing the dates and cashews in there!
Eating this right now! I put pineapple also. The crust is very oily from the cashews and figs. It tastes wonderful though. I used plain Chobani greek yogurt and added vanilla paste to it. Yummy!
Hi Sally!
I love your blog! I’m a teen who loves to bake, and am always excited for your recipes! I made this for my family using mango greek yogurt, and they loved it! I’m going to try making a more deserty (not really a word, but it’s fun to say!) version by mixing some whipped topping in with the yogurt. I’m thinking of maybe using salted caramel or chocolate yogurt. Are there any other desert greek yogurts out there?
I personally love using sweeter vanilla greek yogurt (I like Chobani vanilla) and I’m sure there are other sweet, dessert flavors you can find.
I made this for Easter since I knew we would have so many heavy desserts and food and my hubby and I both loved it. The crust reminded me of a Lara Bar, which means those must be pretty easy to make at home! It kept well in the fridge and I had some more for breakfast today! I did not use kiwi though. Thanks for a great recipe!
Hi Sally. I made this pie the other day and it turned out great. I’m always on your blog but this is the first thing I have ever made. It was the fact that it is healthy, only a few ingredients and very pretty that had me making it. xx
Hi Sally, I made this for breakfast today and it was soooo good! I used the Chobani pineapple yogurt. Both of my kids really loved it! My daughter said it’s the best tart ever and my son said I no longer need to go to a grocery store to buy fruit tart for his birthday because I can make one at home now:) He always wants me to get him a fruit tart for his birthday. Thank you so much for this recipe. Next time, I will try to combine granola and dates for the crust, do you think that will taste good ?