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Greek Yogurt Fruit Tart


"I made this Greek yogurt fruit tart to offer a gluten-free, added-sugar-free dessert for Gloria. Everyone loved it."
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45 m servings 274 cals
Original recipe yields 8 servings (1 9-inch tart)

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9-inch tart pan with cooking spray.
  2. Soak dates in a bowl of warm water until softened, about 10 minutes. Drain; chop dates in half and place in a food processor. Add cashews and pulse until a thick, moist 'dough' is formed and cashews are all broken up. Press dough evenly over the bottom and partly up the sides of the prepared pan to make the crust.
  3. Bake in the preheated oven until crust is set, about 10 minutes.
  4. Blend yogurt, cream cheese, almond extract, and stevia together in a bowl until smooth. Spread mixture on top of the baked crust. Decorate with peaches, strawberries, and blueberries.


  • Cook's Notes:
  • This can also be made in a pie plate, cake pan, or springform pan.
  • Crust can be made 1 to 2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Baking crust is optional but helps it hold together better. Instead of dates, try 1 1/2 cups raisins or dried cranberries. Instead of cashews, try walnuts. A smooth, softer nut is best. I don't recommend almonds. Use salted nuts for a salty/sweet crust.
  • Any flavor Greek yogurt will work.
  • Use any variety of fresh fruits you like.

Nutrition Facts

Per Serving: 274 calories; 18.7 g fat; 22.4 g carbohydrates; 7.7 g protein; 21 mg cholesterol; 62 mg sodium. Full nutrition

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I would rate this 10 stars if I could! There is nothing about this tart that I don't love--it's absolutely delicious, it's relatively easy to make, and it's beautiful! I used raisins and walnuts...