Would you look at that beauty? This easy tart recipe comes from my friend Ali’s new cookbook, Inspiralized & Beyond, and I think you should make it for Mother’s Day.
Her recipe is brilliant—the base is made simply with Medjool dates and pecans. It’s like a Larabar in crust form! After a 10-minute freeze, she spreads Greek yogurt and fresh fruit on top. I’m not a fancy baker, so if I can make this tart, I’m confident that you can, too.
Ali is known for her creative spiralized recipes (think zucchini noodles), and her newest book branches out by offering fun ways to “spiralize, chop, rice and mash” your vegetables into creative meals.
I’m excited to try out her apple French toast (made with apple slices instead of toast), sweet potato skin nachos, hearts of palm “ceviche,” Mediterranean zucchini pasta salad, portobello bulgogi bowls and more. The book isn’t vegetarian, but she devoted an entire chapter to vegetarian mains and I love that!
Keep in mind that this tart doesn’t yield a fancy baked French tart. It’s an easy no-bake situation with a Larabar-like crust, and it offers a lot of redeeming protein and fiber. Ali describes it as a yogurt bowl that has been transformed into a party-worthy recipe, which is exactly what it is.
Do be careful when you’re slicing the tart, since the dough is delicate. For the best presentation factor, I’d actually wait and top individual slices with berries and honey, or opt for Ali’s single-serving ramekin option (see recipe note). The recipe holds up at room temperature for a while, but if possible, I’d store it in the refrigerator until serving.
Greek Yogurt Tart Tips
Ali’s recipe calls for blueberries and strawberries, but I found the most gorgeous raspberries at the store and decided they would be more appropriate for Mother’s Day. Definitely keep this recipe in mind for Independence Day (use blueberries) or Valentine’s Day (stick with raspberries).
You could top this tart with so many other fruits, too—I want to try it with ripe summer peaches, and I know it’s great with defrosted tart cherries on top.
You’ll need a 9 to 9 1/2-inch tart pan with a removable bottom (or 6 ramekins for individual servings) to make this recipe. Do not attempt this recipe with a tart pan that does not have a removable bottom!
Ali’s recipe calls for nonfat Greek yogurt. I used Siggi’s brand of yogurt, which is similar but even thicker than Greek yogurt. I recommend using Siggi’s if you can find it.
I couldn’t help but tinker with her recipe a tiny bit. I added some salt to the crust to make it even more irresistible. For these photos, I tried toasting the pecans first (cook in a large skillet over medium heat until fragrant, stirring often, about 5 minutes). Toasting them definitely brought out more pecan flavor, so you might want to do that as well.
That said, the second time I made the tart (shown here in photos), the pecans released a lot of oil and the dough was more delicate and difficult to manage. I’m not sure if that was due to the toasting, or the fact that I over-processed the dough somewhat. To be safe, be sure not to overdo the toasting or processing.
Please check out Ali’s book when you get the chance, and let me us know how your tart turns out in the comments! Your feedback is always appreciated. ♥
No-Bake Greek Yogurt Tart
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
This no-bake Greek yogurt tart recipe looks impressive, but it’s very easy to make and nutritious, too! I topped mine with raspberries and strawberries, but use any fresh fruit you’d like. Recipe yields one 9-inch tart (6 slices).
For the crust
- 2 cups raw pecans
- 10 Medjool dates, soaked in warm water for 10 minutes and pitted
- ¼ teaspoon fine sea salt
For the filling
- 1 ½ cups plain Greek yogurt
- ½ cup raspberries or blueberries (or more—I went ahead and used an entire 6-ounce container)
- 4 strawberries, hulled and thinly sliced
- 2 tablespoons honey
- Make the crust: In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough (don’t overdo it like I did in the photos).
- Press the dough into a 9 to 9 ½-inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.
- Make the filling: Remove the crust from the freezer. Carefully remove the tart from the pan (leave it resting on the round base) and slide it onto a round serving platter. Spread the yogurt over the crust. Top the yogurt with the raspberries and strawberries, then drizzle with honey.
- To serve, slice the tart with a sharp knife, wiping off the blade after each cut. Use a thin pie server or spatula to serve.
Recipe adapted a tiny bit from Inspiralized & Beyond by Ali Maffucci.
Ali’s tip: You can make individual tarts by using six ramekins lined with parchment paper and dividing the ingredients accordingly.
Make it dairy free: Use your favorite brand of thick dairy-free yogurt.
Make it vegan: See above, and drizzle the tart with maple syrup instead of honey.
I wonder if you could freeze this so it’s like an ice cream pie? Looks delish and so simple!!
If you try it, let me know!
Siggi’s used to be my favorite yogurt but I switched to Straus Family Creamery’s Greek yogurt and it is soooo good. Thick, tangy, creamy, delicious and it’s organic! I’m sharing because I want everyone to buy their yogurt so that they never go out of business. :) I’m not sure if it’s available in your area but hopefully it is!
Oh delicious! I will have to try.
I used made yogurt from powdered milk (I lived in a very remote area) and it was not so bad! A favorite dessert was to drain the yogurt for a couple of days until it was close to cream cheese. This was eons before Greek yogurt became a thing. I would mix in a couple tablespoons of maple syrup, place in a graham cracker crust (one pkg crackers, 2 T butter), fruit on top and voila! I would make it for a “fancy” dinner but it was always gone in the morning. Dessert for breakfast – guilt free! Can’t wait to try this version!
Thank for sharing! I appreciate the review.
Sounds delish and perfect for this hot weather. Wondering if I could easily sub almonds as my kids are allergic to pecans.
Sure! I haven’t tried it, but should work.
Kate: I have been using your recipes for over a year and have been remiss in not thanking you for making the transition to plant based eating so easy. We love your recipes, and especially your cookbook.
One question: my Oster blender is dying – one speed at a time – and wondered what brand you use. I am thinking about a vitamix. What is your opinion?
You’re sweet, Moria! Thanks for saying so. I love my Vitamix. Check out my shop page on my kitchen essentials! https://cookieandkate.com/healthy-kitchen-essentials/
Delicious! I love making dinner/dessert with whatever I have in the fridge/pantry. I made the crust with toasted almonds and cashews and fresh dates (it’s what I had), drained plain whole yogurt, added honey, pinch of pink salt and a little vanilla paste to yogurt. Topped with fresh raspberries and blueberries and another drizzle of our local honey. My husband loved it! Very filling and satisfying without feeling too sugar high after. Texture, flavors and easy – perfect dessert. Thank you for the inspiration
You will love a vitamix . Mine came with a grain (Bowl?) and a regular container (I can’t think of what the vesle is called, it’s late ;0. I waited forever as they were $. I was a fool. I wasted too many years with subpar blending. Vitamix are worth every penny.
“Kate: I have been using your recipes for over a year and have been remiss in not thanking you for making the transition to plant based eating so easy. We love your recipes, and especially your cookbook.”
Just wanted to echo Moria’s comment. I’m not at all creative in the kitchen, and we would not have lasted had I not found you! I have not been able to pick up the cookbook (low income), but really appreciate the online recipes! Thank you, thank you, thank you!!!
AJ, I just got on the “wait list” at my library for Kate’s cookbook.(It is very popular, so may take a little time but worth the wait.)
Brittany Audra @ Audra's Appetite
This looks absolutely amazing!!! Perfect no-bake summer treat :)
Right! I agree, Brittany.
This tart is simply perfect!
Bring on the berries! They’re one of my favorite things about this time of year.
I don’t have a tart pan, do you think a springform pan would work? Thanks for any advice!
That should work too!
The tart was a big hit tonight!! I tweaked it a little too. Did the crust as the recipe but will try your salt addition next time. I put the yogurt in the processor with honey and some of the fruit and then into the crust. Put all of that in the freezer for awhile to set up then left in the fridge til after supper then added the fresh fruit on top. Husband wanted to eat it all in one night but secured some for tomorrow evening.
Lovely! Thanks for sharing and for your review.
We made this recipe over the weekend and it was fantastic. I needed a low sugar gluten free dessert and this one was perfect. It was easy to make and everyone raved about it. I used individual tart pans so each person got their own adorable delicious tart.
I’m happy it was just the thing you needed, Jeannie! I appreciate the review.
Thanks a lot Jennie! Now I want individual tart pans!! I’m trying to pair DOWN my kitchen! lol
This was delicious and so easy! I added cocoa to the crust, because why not! I’m eating the leftovers out of a frozen mason jar and it’s better than a blizzard! <3
Love that! Thanks for sharing, Claire.
Our local bio store is having a massive sale on ground hazelnuts (about a third of the price of whole pecans) so we used those instead, and it came out delicious. I don’t have a removable bottom tart pan but we managed to work with what we have. We used full-fat organic plain Turkish yogurt, and the kids and I don’t even need honey on top to make it perfectly sweet (my husband does drizzle honey on his slices). Thanks for sharing!
I’m glad it worked, Thera! Thanks for your comment.
Ive not made this, but wonder if anyones tried sheep yoghurt? Same consistency as greek but no dairy.
I have not, but I think it would work very well.
I do feel compelled to mention that sheep yogurt does contain dairy (it’s made from animal milk) but it contains a different, more easily digested form of casein.
Have you tried making this tart with different nuts, like walnuts? I am not a fan of pecans and am wondering if another would work equally well.
Can I replace pecans with walnuts or cashews? Or maybe mix pecans and almonds. I am not a bit fan of pecan taste!
Hi Aly, I want to say yes but I haven’t tried to be sure. Perhaps a mix of the two would be the safest bet. You can skip the toasting step since that brings out even more pecan flavor.
This looks yummy. I’m allergic to nuts. Do you think I could use about 2 cups of oat flour with the dates? Kay
Hey Kay, I haven’t tried to be sure, but I think that’s a good idea. I would actually blend the water and dates first, then add somewhere between 1 to 3 cups oat flour (or oats, since they’ll essentially turn into oat flour in the food processor), until you reach a moldable consistency.
Made this for brunch this morning & it was a hit.
Great to hear, Li!
I don’t like pecans. Could I replace it with other nuts?
Almira Javor De Carvalho
So, before your feedback (couldn’t wait to try it out :) I did my tart and instead of pecans I mixed almonds and cashews. This is the best tart I’ve ever ate. My husband wanted to eat everything..wow thank you for sharing!
Great to hear, Almira! Thanks for your review.
I loved the mix of ingredients but wanted something simpler than making the crust…so I made a parfait. Course chop of the pecans, hand mixed with the chopped dates and I added 2 teaspoons of grated lemon zest. Layered the yogurt with blueberries and strawberries and took it to a group bunch and got rave reviews. Yum!
Thank you for sharing, Jill! It sounds delicious.
How far ahead can you assemble this? Does the crust get soggy if not eaten right away?
It may get a little soggy the longer it sits. You can always get the different components ready, then assemble when you are ready to serve!
I have made this a few times. I found that leaving the nuts a little chunky, like couscous works well. I also leave the crust in the freezer until I am ready to assemble and serve…takes just minutes to put the yogurt in the tart and cover it with any kind of berry or sliced peaches. It is easy to slice right at the table.
Thank you Nancy–that is JUST the info I was looking for. I am bringing this to a dinner party but wasn’t sure the best time to remove from freezer and assemble. I used ramekins so I wouldn’t have a mess on my hands (seems a bit dicey with the tips above and if there’s a chance it will fall apart, MINE will). I’m going to take the ramekins out of the freezer when we leave the house and until it’s time for dessert, then assemble. Should be softer by then and delish. I;’m giving this a 5 start rating for simplicity and creativity but haven’t tasted it yet!
Love Cookie & Kate recipes!
I’m so glad you love it, Amy! Thank you for sharing.
Wow! Loved this! Easy to make and healthy
I’m glad you loved it, Lynn!
What a great recipe. I only have an 11 inch tart pan but it still held together well. Such a great balance of sweetness.
Looks amazing! A lot of the recipes I’ve been wanting to try lately call for dates, but I have had trouble finding them. Is there anything that can be subbed for dates, even another dried fruit which might change the flavor? Could I try using dried apricots, for example?
Hi! That’s a good question, and yes, I think apricots might be your best bet since they’re on the more juicy side. Please report back if you give it a try!
Hey! Can I also use yoghurt that’s Skyr style?
Yes! I used Siggi’s yogurt in the photos.
Yum! Made this tonight and loved it. I scaled down with one ramekin, only had blueberries, and left out the honey. Super delicious!! Thanks, Kate!
Great recipe! I love it. I used walnuts as I couldn’t get pecans. Equally good. Was thinking if you can add the number of calories this pie has. Good for the weight watchers out there.
Loved this! I didn’t have a tart pan with a removable bottom, so I brushed olive oil on a pie pan before pressing the crust in firmly. I used Greek vanilla yogurt and added beautiful blueberries and raspberries on top with a sprig of mint. I refrigerated the tart for a few hours, and it held up nicely when serving.
I love this recipe! It’s very easy to make and nutritious. I topped mine with blueberries and strawberries with a touch of lemon zest!!! Yielded 8 slices. Even my husband who is picky about eating yogurt gave it a thumbs up :)
I made this for Memorial Day and it was a hit…no leftovers! I used cashews in the crust instead of pecans, because that was what I had. I could just eat the crust! Good thing that I had also made your Chocolate Peanut Butter Crispy bars, which are amazing! I’m seriously addicted to them.
I like all these ingredients individually. But all together like this, it was not so good. I feel the suggestion of individual ramekins would work better (as my crust would not behave and it all fell apart). Overall it was bland and the only time I got any real flavor was when the my bites included the fruit. If I try this again I will use ramekins, a lightly sweetened yougurt flavor and skip the salt.
Made this today and it was SO easy and really yum! I was also really surprised at just how quick it came together. The family really enjoyed it including my 2 year old (and I didnt have to feel guilty about giving it to him!)
Despite reading your tips on roasting the pecans and adding a bit of salt I totally forgot to try it but I’ll make sure I try it next time. Thank you for all of your wonderful recipies!
I’m glad you loved them! Thank you for sharing your feedback.
Love your site. Just curious…is there a reason you wouldn’t mix the honey in with the yogurt as opposed to drizzling over? Thanks
Hi Megan! The honey would actually thin out the yogurt. The drizzle on top also adds a more decadent finish. I hope this helps!
Yes thanks! I ended up making in individual Ramekins with our blueberries. So easy and yummy!
I have made 3 of the recipes from your website and I’ve absolutely loved each of them!♥️ Thank you for the “healthy”recipes as I am a personal trainer and I do care about the things I eat:)
I have a question on this recipe and that is can I use any other nuts instead of pecans?
I’m glad you have been enjoying the recipes! I haven’t tried it with another nut. Sometimes pecans and walnuts work interchangeably, but I haven’t tried it with this one.
Well thank you so much xx
I know this recipe is an older post but in case you see this…for the filling do you mix the berries and honey in and then top with more berries and honey? I was confused so I mixed the berries into the yogurt then chilled (forgot the honey at that step), and topped with honey upon serving. It was ok, but wonder if it would be more “formed” if I’d added the honey and then drizzled more.
Regardless, it was fresh and light on our 90 degree evening!
Hi Jean! You only want to drizzle the honey over the top. The honey does release juice so it would be best to wait until serving if you aren’t serving right away.
I’m interested in making this recipe for a quick breakfast go-to. How long does this last in the fridge or freezer? Does it keep well?
Hi! It’s best right away, but it should keep ok for a few days in the refrigerator.
This is delightful and delicious. The house loved it. Thought I bought Greek yogurt and it turned out to be European, still good with the honey and a sprig of mint. Opted for the toast method and it’s great.
Sounds great! Thank you for your review, Rachel.
I am a novice baker and I am confused about what to do with the filling of this recipe. The recipe says “make the filling” and I am wondering if I add any of these ingredients listed to the yogurt before I fill the pie or just put the yogurt in the pie crust and everything else on top.
Hi! Just as it states – add the yogurt and then everything else on top. I hope that helps!
Made this last night, and I loved that it wasn’t too sweet. Used Siggi’s whole fat yogurt and just raspberries. I mixed about 4 oz raspberries in with the yogurt and 1T of the honey. Used another 5 oz raspberries on top and drizzled it with the remaining 1T honey. Please add the salt into Step 1 of the instructions. I pressed the mixture into the tart pan before realizing I’d forgotten the salt, so I put it back in the food processor to mix it in.
Sounds delicious! Thank you for your review, Julie.
I love your recipes! I wanna make this dessert for a birthday in this month. There is not much fresh fruit yet, I saw some red grapes. What would be great on the top? I don’t think frozen fruits are good with this.
I’m not sure about grapes, but if you like them then try it! Frozen berries could be nice thawed and have more of a syrup style.
As you said, I may have over processed the pecans and they released a LOT of oil. For that reason I think next time, I would process them together rather than separately or just process for less time. Also, I think I would put in some ground Old Fashioned Oats to soak up the excess oil. Really that was the only downside to this dish. Came out pretty yummy.
For convenience, could I use a premade graham cracker crust?
You could try it! Let me know how it goes for you.
Having people over this Saturday. Can this be made the day before?
You can try it. I would just wait to add the honey and the fruit so the juices don’t release. I hope you love it!
Do you have any tips for someone who use metal mini tart forms and struggles to take the crust out? Or do I have to re do the whole thing?
Hi Oliwiva, sorry for my delay. What did you do to get it out?
Should I wait until right before we eat to spread the yogurt on top? Or can I make it a few hours ahead and keep the pie in the fridge til it’s time to eat it?
Either will work! I hope you love it.
This tart is the perfect summer breakfast or dessert. I make it all the time.
Sometimes I add a few more dates to make the crust sweeter or add chia seeds to the yogurt to make it firmer and add fiber.
Also, I’ve started putting the crust in the freezer for 15 minutes to firm up before adding the yogurt and it’s been holding together better.
Love this recipe!