This Strawberry Greek Yogurt Tart is a light, delicious Valentine’s Day dessert that’s wholesome enough to enjoy for breakfast.
The new year often nudges many of us back toward healthier eating, and this tart is a perfect example of an indulgent-looking treat that’s actually made of better-for-you ingredients. It’s beautiful enough for a special occasion but simple and light enough to serve as a breakfast or snack.
The crust is surprisingly simple—just two wholesome ingredients: cashews and dates. Blend them together to form a sweet, naturally sticky base that holds the tart without any refined sugar or baking required.
The filling is creamy honey or vanilla Greek yogurt. I recommend a full-fat Greek yogurt that releases less whey than nonfat versions, which helps the tart stay firm and attractive without becoming watery. The yogurt provides protein and a pleasant tang that pairs perfectly with the sweet crust and fresh fruit.
Top the yogurt with a neat layer of thinly sliced strawberries. For consistent thin slices, try using an egg slicer—just be sure the berries are ripe but still slightly firm. Overripe strawberries become mushy, while very hard berries can be difficult to slice evenly.
Arrange the strawberry slices from the outer edge toward the center to create a rose or flower effect. The finished tart looks elegant and festive, making it a lovely option for Valentine’s Day or any time you want a pretty, lighter dessert.
Kids and adults alike will enjoy this tart; it’s fresh, naturally sweet, and satisfying without being heavy. Serve immediately after assembling for the best texture and appearance. Leftovers can be covered and refrigerated.
Strawberry Greek Yogurt Tart
Ingredients
- 1 ½ cups cashews
- 15 dates
- 1 cup honey or vanilla Greek yogurt
- ½ lb strawberries, hulled and sliced
Instructions
-
Soak dates in warm water for 10 to 15 minutes, then drain and halve them. Set aside.
-
Pulse the cashews in a food processor until broken into small pieces. Add the softened dates and pulse until the mixture comes together, scraping down the sides as needed. Avoid over-mixing to prevent the cashews from releasing too much oil and becoming pasty.
-
Line a 9-inch cake pan with parchment paper (spray the pan first to secure the paper). Press the crust mixture evenly across the bottom of the pan. Freeze for 1 hour, then remove the crust from the pan and peel off the parchment. Place the crust on a large serving plate.
-
Spread the Greek yogurt over the crust, reaching nearly to the edges.
-
Rinse, hull, and dry the strawberries. Slice them thinly (an egg slicer works well for even slices). Arrange the slices from the outer edge toward the center in overlapping rows for a flower-like design. Serve immediately for best results; cover and refrigerate any leftovers.
Notes
*For a variation, substitute ⅔ cup raisins or dried cranberries for the dates, but still soak them in warm water first.
Sharing this recipe with a link is encouraged. Copying full recipes and photos is prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow for more ideas on Pinterest and Instagram.