This No-Bake Greek Yogurt Fruit Tart is a healthy dessert perfect for gatherings. We’re making a superfood “crust” using dates, nuts, fresh ginger, maca and cinnamon. Grain-free.
Last weekend I attended the Everything Food Conference in Salt Lake City, and I had the opportunity to meet several bloggers I admire. When it came time to meet one of my long-time favorites – the actual baking queen herself – it happened to be in the theatre bathroom… So instead of waiting for another opportunity to arise, I did what any fan-girl would do and I introduced myself after we washed our hands. Yes my friends, I met Sally of Sally’s Baking Addiction in the bathroom and basically forced her to talk to me because I didn’t want to miss my moment. I didn’t ask her for a picture then but instead calmed my giddy self down before asking at a more appropriate time the next day.
She is actually THE sweetest, you guys. Has anyone met her before? She has a new cookie cookbook coming out in the fall and I hope she does a tour around Michigan somewhere so I can fan-girl all over again 😀
I’ve been thinking about how funny this kind of is. “This” being blogging and the world we live in. Real everyday people are rocktstar bloggers changing the lives of millions through baking, cooking, and sharing their stories. It’s pretty incredible. I can only hope to inspire that many people one day.
No-Bake Greek Yogurt Fruit Tart with superfood crust
You could say this Greek Yogurt Fruit Tart is inspired by Sally as well. I was scrolling through Pinterest after I bought some tart pans last month and came across several pretty fruit tart recipes. Naturally, one of Sally’s recipes was the first to show up in the feed.
Fruit tarts are just so pretty I couldn’t NOT make one to share with you guys too. They’re also perfect for this time of year and look really pretty on the gathering tables 🙂
WHAT YOU NEED
- medjool dates
- mixed nuts
- fresh ginger
- maca powder
- cinnamon
- Greek yogurt
- assorted fruit
This recipe is no-bake and comes together fairly quickly! The longest part is arranging the fruit – especially if you’re a perfectionist.
You’ll need a food processor (or super high-speed blender, such as Vitamix) to make the date-nut base. I also threw in some “superfoods” if you will, because I love ginger a little too much. And I had also just bought some maca powder so I thought “Why not?” It’s a really subtle flavor in the crust and isn’t overpowering or anything.
After you press the date-nut base into the tart pan, you spread on the Greek yogurt and start arranging the fruit. Really simple, really pretty!
I can’t wait to make this for some gatherings this summer.
How to Make...
No-Bake Greek Yogurt Fruit Tart with Superfood Crust
This No-Bake Greek Yogurt Fruit Tart is a healthy dessert perfect for gatherings. We’re making a superfood “crust” using dates, nuts, fresh ginger, maca and cinnamon. Grain-free.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Total Time: 30 mins
Ingredients
- 1 cup packed medjool dates, pitted (10–12 dates)
- 1 1/2 cups mixed nuts (I used cashews and almonds but pretty much any mix works!)
- 1” fresh ginger, peeled
- 1 TBS maca powder
- 1 tsp ground cinnamon
- 1 cup vanilla Greek yogurt
- assorted fruit: strawberries, blueberries, blackberries, raspberries, kiwis. You could even do bananas, mandarin oranges, etc.
Instructions
- In bowl of food processor pulse together pitted dates, nuts, fresh ginger, maca powder, and ground cinnamon until sticky dough forms. You should still be able to see nut pieces, and dough should be able to hold when pressed together, but shouldn’t be sticking to fingers too much. If you happen to over-process, you can try stirring in some rolled oats to help the dough from being so sticky.
- Press dough base/crust into bottom of pan in flat layer, working up sides.
- Spread on the greek yogurt on top of crust in pan.
- Start layering on fruit. I worked outside first and then ended at the middle. I started layering on strawberries first then filled in the blueberries in between. Then kiwi slices, and so on. Feel free to create your own design!
- Chill fruit tart pan in fridge until ready to serve.
- To remove the tart the pan gently pop the bottom out and transfer to serving platter. Use a large sharp knife to cut into slices. Enjoy!
Recipes Notes:
recipe inspired by Sally’s Baking Addiction
This recipe first appeared on Instagram in partnership with Chobani. This post is not sponsored or endorsed by Chobani. All opinions expressed, as always, are my own.
Aimee says
This looks so delicious and simple! Thanks for sharing.
Ashley says
It really is super simple! Perfect for all the outdoor gatherings coming up during the summertime! 😀 Thanks Aimee 🙂
Emily says
I hope I would be as brave as you when it comes to meeting my favorite food bloggers. 🙂 I love that you just reached out and introduced yourself to Sally; if I ever go to a blogging conference, I really want to meet so many people. I would love to meet you Ashley!
And this tart looks so fresh and pretty and perfect for summer!
Ashley says
Yes you totally should go to a blogging conference, they are great! And I would love to meet you as well Emily! Your support means so much <3
Cat says
Is Maca powder the same thing as maca root powder? Also, is there any substitute you can use instead of maca powder?
Ashley says
Yes it is the same! You can actually leave it out entirely or even bump up the cinnamon. I sometimes add ginger too 🙂 The consistency doesn’t change, it is more so for added health benefits and a touch of flavor. Hope that helps!
Peggy Mlewa says
lovely staff and healthy too
Drew says
This recipe not only looks like a firework, but will be just as popular at your next summer evening get together.
★★★★★
Kathryn says
This is an absolute hit every time I make it. But I do always struggle when getting it out the dish (I use a pie dish as an alternate to a tart pan) and the crust doesn’t stay together – ends up being a crumbly pile on the plate. I’ve tried drizzling honey on the crust, refridgerating the crust before assembly, and both. The honey method helped but is there another way? The dates alone don’t seem to be enough for me. It’s sorta sticky and forms in the pan but doesn’t come out as one. But rest assured, it’s absolutely delicious with a crumbled, unformed crust!