Easy No-Bake Greek Yogurt Tart
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.
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.
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.
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Easy No-Bake Greek Yogurt Tart
- Total Time: 25 minutes
- Yield: 8-10 servings
Description
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.
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
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
