No Bake Greek Yogurt Fruit Tart
Made with a raw pecan and date crust and filled with plain Greek yogurt, plenty of fresh berries, and lightly sweetened with a touch of honey. This no bake fruit tart is perfect for everything from breakfast, to snack, to dessert. Bonus? It's pretty and extra healthy too!
Foto: Half Baked Harvest
Ingredients
- 2 cups raw pecans
- 10 Medjool dates, pitted
- 1 pinch flaky salt
- 1 ½ cups plain Greek yogurt
- 1 cup fresh raspberries, blueberries, or blackberries
- 6 strawberries, sliced
- 2 tablespoons honey
Steps
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1. To make the crust. In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and salt and pulse until the mixture holds together when pinched and starts to look like dough.2. Press the dough into an 8 or 9 inch tart pan with a removable bottom to form a flat, even crust. Chill in the freezer for 10 minutes or up to 1 week.3. To make the filling. Remove the crust from the freezer and carefully slide it onto a serving plate. Spread the yogurt over the crust. Top the yogurt with the berries, then drizzle with honey. Slice and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| raw pecans | 2 cups | Rp 60.000/kg | Rp 12.000 |
| Medjool dates | 10 | - | - |
| pinch flaky salt | 1 | - | - |
| plain Greek yogurt | 1.5 cups | Rp 15.000/200g | Rp 11.250 |
| fresh raspberries | 1 cup | - | - |
| strawberries | 6 | - | - |
| honey | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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