Go Back
–+ servings
Healthy No Bake Fruit Tart

Delicious Healthy No Bake Fruit Tart You’ll Love to Make

This Healthy No Bake Fruit Tart combines a crunchy pecan-date crust, creamy vanilla yogurt filling, and fresh fruits, perfect for a quick and healthy dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 10 minutes
Total Time 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Healthy
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Pecans Can substitute with walnuts or almonds.
  • 10 whole Medjool Dates Pitted.
  • 1/4 teaspoon Flaky Sea Salt Optional but recommended.
For the Filling
  • 2 cups Plain Greek Yogurt Can substitute with dairy-free yogurt for a vegan option.
For the Topping
  • 2 cups Mixed Fresh Berries Use seasonal options like strawberries, blueberries, or raspberries.
  • 2 tablespoons Honey Maple syrup is a great vegan alternative.

Equipment

  • food processor
  • Tart Pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the crust by pulsing the pecans in a food processor until semi-fine, then add pitted Medjool dates and flaky sea salt, blending until clumps form into sticky dough.
  2. Press the crust mixture into the bottom and up the sides of an 8 or 9-inch tart pan, ensuring it’s compact. Chill in the freezer for at least 10 minutes.
  3. Spread Greek yogurt evenly over the crust using a spatula, ensuring each edge is coated.
  4. Decoratively arrange a mix of fresh berries on top of the yogurt layer to create a vibrant display.
  5. Drizzle honey over the arranged berries for added sweetness.
  6. Chill the tart for an additional 10-15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 50mgPotassium: 200mgFiber: 3gSugar: 15gVitamin A: 200IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. The crust can be made in advance and stored at room temperature for up to 2 days.

Tried this recipe?

Let us know how it was!