No-Bake Greek Yoghurt Tart

I'm so glad I discovered this no-bake, sugar-free and really easy-to-make recipe! It's eye-catching and delicious: this no-bake Greek yoghurt tart is a total winner. The base comes together in minutes with dates and walnuts, is firm and tasty, and you don't need an oven or any fuss. On top goes creamy yoghurt and fresh fruit, creating a light dessert that’s both beautiful and quick to make.

The best part? You can adapt it to your liking: today I'm sharing it with strawberries only, although I often mix in raspberries; you could also go for blueberries, peaches… any seasonal fruit works perfectly. It’s an ideal option for a pretty and nutritious dessert in under 30 minutes – perfect for family gatherings, celebrations or simply treating yourself without guilt.

What do you think? Will you give it a try? It’s a light and lovely dessert. What fruit will you serve it with? Let me know in the comments – I love reading your thoughts!

Ingredients

For the base

• 2 cups raw pecan nuts
• 10 Medjool dates, soaked for 10 minutes in warm water and pitted
• ¼ teaspoon fine salt

For the filling

• 400g natural Greek yoghurt (thick is best)
• Strawberries, washed and halved, quartered or sliced (you can alternate or swap with raspberries, mixed berries, blueberries, peach...)
• 2 tablespoons honey

Preparation

1. Prepare the base. Blend the nuts in a food processor or chopper until they resemble coarse flour. Add the dates and blend again until you get a dough you can press together with your fingers. Don’t over-blend, or the nuts will release too much oil.
2. Place the mixture into a 23–24 cm loose-bottomed tart tin (I used a round Kaiser WMF tin, but you can use a rectangular one if you prefer). Press firmly with your fingers or the back of a spoon to evenly cover the base and sides.
3. Put the tin in the freezer for about 10 to 15 minutes to firm up.
4. Now for the filling. Take the base out of the freezer and spread the Greek yoghurt over it in an even layer. Add the raspberries and strawberries on top, and finish with a drizzle of honey.
5. Time to serve! Unmould and slice with a knife, wiping the blade between cuts for a cleaner presentation (this prevents crumbs from the base mixing into the yoghurt layer). Use a cake server to lift slices out cleanly.

Tips & Notes

• If you prefer a more traditional base, you can follow the recipe using homemade shortcrust pastry (flour and butter) or use ready-made shortcrust or puff pastry. In that case, pre-bake the base before adding the yoghurt.
• Feel free to vary the fruit depending on the season: peach, kiwi, cherries...
• For a vegan version, replace the Greek yoghurt with creamy plant-based yoghurt, and the honey with maple syrup.
• You’ll love this: add a tablespoon of shredded coconut to the date and nut mixture for a unique twist.
• The tart keeps well at room temperature for a while, but ideally store it in the fridge until serving.
• Sweet tooth? Add some dark chocolate shavings on top – delicious!
• I love the contrast between the tangy yoghurt and the sweet base and honey – but if you prefer sweeter tarts, mix a few spoonfuls of sugar into the yoghurt before using it.