Healthy Greek Yogurt Fruit Tart
Sometimes the simplest desserts are the most satisfying, and this Greek yogurt fruit tart is a perfect example. It’s wholesome, refreshing, and packed with flavor—plus it’s made entirely with whole foods and no refined sugar. I love that it feels indulgent without being heavy, making it a dessert you can actually feel good about enjoying.
The crust is naturally sweetened with dates and has a satisfying nutty crunch, while the creamy Greek yogurt filling is smooth, tangy, and just the right balance for the juicy, fresh fruit on top. I even like to add a touch of MCT oil for a subtle richness that keeps the tart feeling wholesome and luxurious.
This sweet treat is perfect for weekends, brunches, or anytime you want a dessert that’s light, refreshing, and full of flavor. It’s also easy to prep ahead—simply assemble, chill, and enjoy over the next few days.
It’s fresh, creamy, and naturally sweet, with the perfect balance of crunch, tang, and juicy fruit. It’s the kind of dessert that feels light yet satisfying, and it’s a great way to enjoy a wholesome treat without sacrificing flavor.
Ingredients
Crust
- 1 cup (about 12) Medjool dates, soaked in warm water for 10 minutes
- 1½ cups mixed nuts (almonds, cashews, and walnuts work well)
- 1 tsp MCT oil
- 1 tsp cinnamon
Filling
- Your favorite Greek yogurt (plain, vanilla, or lightly flavored)
- Fresh seasonal fruit for topping (strawberries, blueberries, kiwi, etc.)
Directions
- Blend all the crust ingredients in a food processor until sticky and crumbly. (If needed, you can use a fork or another tool to mash and combine.)
- Press the mixture evenly into a tart pan to form the crust. Make sure it’s firm and even across the bottom and sides.
- Spread the Greek yogurt over the crust to form a smooth, creamy layer.
- Top with fresh seasonal fruit, arranging it however you like.
- Refrigerate for 3–4 hours before serving—or keep chilled and enjoy over the next few days.