Easy No-Bake Greek Yogurt Tart topped with fresh fruits comes together in minutes. It’s made with a gluten-free crust with oats, almonds and maple syrup. Perfect for brunch or a weeknight dessert.

Easy No-Bake Greek Yogurt Tart topped with fresh blood oranges comes together in minutes. It's made with a gluten-free crust with oats, almonds and honey. Perfect for brunch or dessert on a spring/summer day.

What I love about this easy no-bake greek yogurt tart is that it’s gluten free and naturally sweetened, and can be topped with any type of fruit you like.

This recipe is perfect for a summer gathering or a quick weeknight dessert. It’s not overly sweet, and the creamy yogurt filling is a nice contrast to the crunchy oat crust. Plus, it requires no baking, making it ideal for beginner bakers!

If you’re looking for more No-Bake recipes, check out my No-Bake Chocolate Tart and my absolute favorite Pie de Limón (Lemon Meringue Pie).

About this Recipe

Taste – Creamy, slightly sweet and nutty
Texture – Creamy filling with a crunchy oat crust
Effort – Easy!
Time – 20 minutes prep, plus overnight refrigeration

Ingredients

To make this Easy No-Bake Greek Yogurt Tart you’re going to need:

Gluten-free oats – for a healthy and crunchy crust.
Almonds – adds a nutty depth to the base.
Coconut oil – binds the crust ingredients together.
Maple syrup – for natural sweetness.
Greek yogurt – provides a protein punch and creamy texture.
Honey – for additional sweetness that complements the tartness of the yogurt.
Gelatin – helps the filling set without baking.
Oranges and blood oranges – or your fruit of choice – for topping.

See recipe card for quantities.

Substitutions & Variations

Fruits: Top the tart with your favorite berries such as blackberries and blueberries.
Chocolate: For a decadent touch, drizzle the top with melted chocolate or chocolate syrup.
Plant-based Option: for a plant-based no-bake tart, use a Greek-style yogurt and omit the gelatin.
For a Vegan dessert check out my Vegan White Chocolate Tart.

Easy no-bake Greek Yogurt Tart with sliced oranges

How to Make a No-Bake Greek Yogurt Tart

There are 3 main parts to making this easy no-bake tart; the crust, filling and topping with fruits.

For the Almond & Oat Crust

In a food processor, combine oats, almonds, coconut oil, maple syrup, and salt. Process until coarsely ground.
Press the mixture into the bottom and sides of a 9-inch tart pan.
Bake for 10-15 minutes in a 350ºF oven. Allow to cool completely.

For the No-Bake Greek Yogurt Filling

In a small bowl, whisk together gelatin and boiling water. Let sit for a few minutes, then stir until the gelatin is completely dissolved. Set aside to cool.
In a large bowl, whisk together Greek yogurt and honey until smooth.
Slowly whisk in the cooled gelatin mixture until fully incorporated.
Pour the yogurt filling into the cooled crust. Refrigerate for at least 6 hours, or overnight, until set.

Top Tip: Make sure the gelatin mixture cools completely before adding it to the yogurt filling. This will prevent the yogurt from becoming runny.

Fruit Toppings

Before serving, arrange sliced oranges and blood oranges over the top of the tart in a decorative pattern.
Garnish with mint leaves and chopped pistachios. Drizzle with additional honey, if desired.

Top Tip: For a perfectly sliced tart, dip your knife in warm water before cutting.

To prevent the orange juices from staining the white tart, slice and place in the freezer for a few minutes before serving.

Storage

Store the leftover tart in the refrigerator for up to 3 days.
Make Ahead Instructions: The oat crust can be made 1 or 2 days in advance. Cover tightly with plastic wrap and refrigerate until ready to use.

FAQ

Can I freeze this tart? Yes, you can freeze the tart for up to 3 months. Thaw it overnight in the refrigerator before serving.
Can I use regular yogurt instead of Greek yogurt? Substituting with regular yogurt can affect the texture and can make the filling runny.

Easy No-Bake Greek Yogurt Tart slices topped with fresh fruits

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Easy No-Bake Greek Yogurt Tart

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Author: Rosana
Total Time: 25 minutes
Yield: 8-10 servings

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Description

Ingredients

For the Crust:

2 cups gluten-free old-fashioned rolled oats
2/3 cup unsalted almonds
5 tbsp coconut oil, solid room temperature
5 tbsp maple syrup
1/4 tsp kosher salt

For the Greek Yogurt Filling:

2 cups plain Greek yogurt (or vanilla flavor)
1/2 cup honey
1 envelope (0.25oz) unflavored gelatin
1 cup boiling water

For the Toppings:

Sliced oranges or berries
Mint leaves
Chopped nuts, such as pistachios
Drizzle of honey

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Instructions

For the Crust:

In a food processor, combine all ingredients and process until coarsely ground. Press the mixture into the bottom and sides of a 9-inch tart pan. To toast the crust (optional): bake at 350ºF for 10-15 minutes until golden. Allow to cool.

For the Greek Yogurt Filling:

Mix gelatin in boiling water and leave for a few minutes. Stir until gelatin is completely dissolved, about 5 minutes. Set aside and allow to cool.
In a large bowl, combine the yogurt and honey. Stir until fully incorporated. Add in the dissolved and cooled gelatin mixture.
Pour into the completely cooled base. Refrigerate overnight.

For the Topping:

Placed the sliced oranges (or preferred fruits) in a half-moon shape, add the chopped pistachios, a few small mint leaves and drizzle some honey, just before serving.

Notes

Store the leftover tart in the refrigerator for up to 3 days.
Make Ahead Instructions: The oat crust can be made 1 or 2 days in advance. Cover tightly with plastic wrap and refrigerate until ready to use.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: dessert
Method: no bake
Cuisine: CBD