No-Bake Greek Yogurt Cake

I am grateful to have discovered this no-bake, sugar-free recipe that's really easy to make! It's eye-catching and delicious: this Greek yogurt tart without an oven is a total success. The crust is made in minutes with dates and nuts, it holds together and is delicious, and you don't need an oven or any fuss. On top of it goes creamy yogurt and fresh fruit, creating a light dessert that surprises by how striking and quick it is to make.

The best part is you can adapt it to your taste: today I present it to you just with strawberries, although I often pair it with raspberries; you can also serve it with blueberries, peach… any seasonal fruit pairs perfectly. It's an ideal option to have a pretty, nutritious dessert in under half an hour, perfect for family gatherings, celebrations, or just to treat yourself without guilt.

What do you say? Will you give it a try? It's a light and very pretty dessert. How will you present it at the table? Tell me your opinion in the comments!, I love reading you.

Ingredients

For the crust

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

*For a quick tart, you can use refrigerated pastry (see notes)

For the filling

• 400 g natural Greek yogurt (better if thick)
  
• Strawberries, washed and halved, quartered or sliced (you can alternate or swap for raspberries, mixed berries, blueberries, peach...)
• 2 tablespoons honey

Preparation

1. Make the crust. To do this, grind the nuts in a food processor or chopper until they resemble a coarse flour. Add the dates and pulse again until you get a dough that can be compacted with your fingers. Don't over-process so the nuts don't release too much oil.
2. Place the mixture in a 23–24 cm tart pan with a removable base (I used a round Kaiser WMF, you can use a rectangular one if you prefer). Press well with your fingers or the back of a spoon until the bottom and sides are covered evenly.
3. Put the pan in the freezer for about 10 to 15 minutes to firm up.
4. Now for the filling. Remove the crust from the freezer and spread the Greek yogurt on top, making sure it forms an even layer. Add the raspberries and strawberries over the surface and finish with a drizzle of honey.
5. And serve! Unmold, and cut with a knife, wiping the blade between cuts (this gives a better presentation because otherwise crumbs from the crust will end up on the yogurt layer). Use a thin cake server to lift the slices without breaking them.

Notes and tips

• If you prefer a more traditional crust, you can follow the recipe using homemade shortcrust pastry (flour with butter) or use refrigerated shortcrust or puff pastry. In those cases you'll need to bake it first, before adding the yogurt.
• You can vary the fruit according to the season: peach, kiwi, cherries...
• For a vegan version, replace the Greek yogurt with creamy plant-based yogurt, and the honey with maple syrup.
• You'll love this! If you want a different twist, add a tablespoon of desiccated coconut to the date-and-nut crust.
• The tart can sit at room temperature for a while, but ideally keep it in the fridge until serving time.
• For those with a sweet tooth, it's delicious topped with dark chocolate shavings.
• I think enjoying the flavor and tang of Greek yogurt contrasted with the sweet crust and honey is delightful. But if you prefer sweeter tarts, mix the yogurt with a few tablespoons of sugar before adding it to the tart.