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.
Servings 8 -10 servings
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.