This No-Bake Fruit and Yogurt Tart is made with creamy Greek yogurt, a variety of fresh, colorful fruit, and a cashew crust. A healthy alternative to fruit pizza made with highly processed store-bought cookie dough.

It’s so delish, and takes just a few minutes to put together. Serve this impressive tart for brunch, dessert, or breakfast. Your guests are going to love it!

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Easter, Mother’s Day, and bridal shower season always have me thinking about brunch ideas. Therefore, I’m dedicating March to all things brunch here at SGM. We are kicking it off with this delicious recipe for No-Bake Fruit and Yogurt Tart. (See the bottom of this post for more brunch recipes, tips, and ideas.)

If you’ve been around here for a while, you know I come from a family that loves to cook. My brother and I love exchanging our creations with each other.

In November, when I was in Chicago helping to take care of my Dad, my brother made this tart. He sent me this recipe a few years ago, but until last fall, I had only made it once. Y’all I had completely forgotten how good it was! Seriously, the best! Since then, I’ve made it several times. In fact, I plan on making it this weekend when my daughter is here with her family.

Tammy’s Tips for Making No-Bake Fruit and Yogurt Tart

Name: No-Bake Fruit and Yogurt Tart
Prep time: 20 min
Ingredients: 14 whole medjool dates; 1 1/2 cups raw, unsalted cashews; 1 cup plain whole milk Greek yogurt; 1 tsp pure vanilla extract; 1/4-1/2 tsp cinnamon (adjust according to your liking); assortment of fresh fruit; fresh mint for garnish, optional

Crust – The crust for this tart contains just two ingredients: dates and cashews. You can make the crust a day or two in advance. Just cover it and keep it refrigerated. Top with the yogurt and fruit the day you are serving.

Yogurt – I recommend using plain Greek yogurt over regular plain yogurt because it is a little thicker. Regular yogurt can be a little runny and will make your tart soggy.

Greek yogurt also has more protein than regular yogurt. I typically purchase Stonyfield Organic Whole Milk Plain Greek Yogurt, which contains 16 grams of protein per serving. Their regular plain whole milk yogurt contains 6 grams of protein per serving.

I also recommend plain Greek yogurt over Greek vanilla yogurt or other flavored yogurts because they often contain added sugars and emulsifiers. It’s easy to flavor yogurt yourself. For this recipe, I added pure vanilla extract and cinnamon. The fruit gives it plenty of sweetness.

Fruit – I chose strawberries, raspberries, blueberries, and kiwi, but you can choose your faves! I try to eat berries every day. Here are a few of the health benefits of berries. They are anti-inflammatory, loaded with antioxidants, a great source of fiber, and rich in vitamin C.

Homemade Granola – This tart is delish as is, but we love it with a sprinkle of my Homemade Granola. It gives it a nice crunch!

This tart is versatile, yummy, and will make a beautiful addition to your next brunch! If you make this recipe, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you!

No-Bake Fruit and Yogurt Tart

This No-Bake Fruit and Yogurt Tart is made with creamy Greek yogurt, a variety of fresh, colorful fruit, and a cashew crust. A healthy alternative to fruit pizza made with store-bought cookie dough. So delish, and takes just a few minutes to put together. Serve this impressive tart for brunch, dessert, or breakfast. Your guests will love it!

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword Fruit Pizza, Fruit Tart, Healthy Breakfast Recipe, Healthy Brunch Recipe, Healthy Dessert Recipe

Prep Time 20 minutes

Servings 8

Ingredients

14 whole medjool dates
1 1/2 cups raw, unsalted cashews
1 cup plain whole milk Greek yogurt
1 tsp pure vanilla extract
1/4-1/2 tsp cinnamon adjust according to your liking
assortment of fresh fruit
fresh mint for garnish, optional

Instructions

Soak whole dates in warm water for 10-15 minutes.
Place cashews in food processor and pulse until you get tiny crumbs.
Drain dates and remove pits. Add dates to processor with cashews and blend until fully incorporated and mixture forms into a dough.
Press dough into pie dish or tart pan.
Mix yogurt with vanilla and cinnamon and spread over crust.
Top with an assortment of fresh fruit and garnish with fresh mint.
Refrigerate until ready to serve.