Greek Yogurt Fruit Tart: Easy No-Bake Recipe

This Greek yogurt fruit tart is a lighter, fresher take on the classic dessert, featuring a buttery press-in crust, a creamy and tangy Greek yogurt filling, and a colorful crown of fresh fruit. It’s surprisingly simple to make with no oven required for the filling, and the yogurt provides a pleasant protein-packed tang that balances the sweetness of the fruit perfectly. This tart is an excellent choice for brunches, summer gatherings, or when you crave a dessert that feels indulgent yet not overly heavy.

Ingredients

For the crust: 1 Â½ cups (190 g) graham cracker crumbs (about 12 full sheets)
6 tablespoons (85 g) unsalted butter, melted
2 tablespoons (25 g) granulated sugar
For the filling: 2 cups (480 g) plain Greek yogurt (full-fat or 2%)
Â½ cup (120 ml) heavy cream
â…“ cup (65 g) granulated sugar
1 teaspoon vanilla extract
1 tablespoon (15 ml) fresh lemon juice
2 teaspoons powdered gelatin (about one Â¼-oz packet is 2 Â¼ tsp, so use slightly less)
2 tablespoons (30 ml) cold water
For the topping: 2 cups (300 g) mixed fresh fruit (strawberries, blueberries, kiwi, mango, etc.)
2 tablespoons (30 g) apricot jam or honey for glaze (optional)

Instructions

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand and holds together when pressed.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) tart pan with a removable bottom. Use the bottom of a flat measuring cup to compact it well. Place the crust in the refrigerator to chill while you prepare the filling.
Bloom the gelatin: In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes until it becomes spongy.
In a large mixing bowl, whisk together the Greek yogurt, heavy cream, sugar, vanilla, and lemon juice until smooth.
Gently heat the bloomed gelatin in the microwave for 10-15 seconds, or in a small saucepan over low heat, just until it liquefies. Do not let it boil. While whisking constantly, slowly drizzle the melted gelatin into the yogurt mixture. Whisk until fully incorporated.
Pour the filling into the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until the filling is set and firm to the touch.
Top with fruit: Once the tart is set, arrange the fresh fruit decoratively on top. If using a glaze, gently warm the apricot jam with a teaspoon of water and brush it over the fruit for a shiny finish.
Serve chilled. Use a sharp knife to slice, wiping the blade between cuts for clean edges.

Tips

Yogurt consistency: Use full-fat or 2% Greek yogurt for the creamiest filling. Non-fat yogurt will produce a thinner, icier texture. If your yogurt is very watery, drain it through a cheesecloth-lined sieve for 30 minutes before using.
Gelatin is key: Do not skip the gelatin; it is what sets the filling so it slices cleanly. If you prefer a vegetarian version, use agar agar powder (about 1 teaspoon) following the package instructions, but note the texture will be slightly firmer.
Fruit selection: Choose fruit that is ripe but not overly juicy, as excess juice can make the tart soggy. Pat berries dry with a paper towel before placing them on the tart.
Make-ahead: The tart can be assembled (without fruit) up to 24 hours in advance. Add the fruit topping no more than 2-3 hours before serving to keep it fresh.

Serving Suggestions

This tart is wonderful on its own, but you can elevate it with a drizzle of honey, a sprinkle of toasted coconut, or a few fresh mint leaves. It pairs beautifully with a cup of coffee or tea for an afternoon treat, and it’s a refreshing end to a brunch or light dinner. For a more decadent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations

Citrus twist: Replace the lemon juice with lime juice and add 1 tablespoon of lime zest to the filling. Top with mango and pineapple for a tropical version.
Berry burst: Swirl Â½ cup of berry jam or fruit compote into the yogurt filling before pouring it into the crust for a marbled effect.
Chocolate crust: Substitute chocolate wafer cookies for the graham crackers for a richer, cocoa-flavored base.
Honey-sweetened: Replace the sugar in the filling with â…“ cup (120 g) honey for a floral sweetness, and top with figs and walnuts.

Storage and Reheating

Store leftover tart in the refrigerator, loosely covered, for up to 2 days. The fruit may release juice over time, so it’s best to add fruit just before serving. If you have leftovers with fruit, they are still safe to eat but the texture may soften. This tart is not meant to be reheated; it is served cold. You can freeze the unfruited tart for up to 1 month, but thaw in the refrigerator overnight before adding fruit and serving.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt? Regular yogurt has a higher water content, which will make the filling runny and less likely to set properly. If you must use it, strain it through a cheesecloth-lined sieve for at least 2 hours to thicken it.

Is there a way to make this without gelatin? Yes, you can use agar agar (a plant-based setting agent). Use 1 teaspoon of agar powder, dissolve it in 2 tablespoons of water, bring to a simmer for 2 minutes, then whisk into the filling. The texture will be slightly more firm and less creamy.

Can I use frozen fruit for the topping? Frozen fruit will release a lot of liquid as it thaws, which can make the tart soggy. If you use frozen fruit, thaw it completely, drain it well, and pat it dry before placing it on the tart. It’s best to use fresh fruit for the topping.

How long does the tart need to set? The tart needs at least 4 hours in the refrigerator to set firmly. For best results, chill it overnight. This allows the gelatin to fully set and the flavors to meld.

Can I make this tart in a regular pie dish? Yes, you can use a 9-inch pie dish instead of a tart pan. The crust may be slightly thicker, and the baking time is the same. Just press the crust evenly up the sides.

Why is my filling not setting? The most common reason is that the gelatin was not properly bloomed or was overheated. Make sure to let the gelatin sit in cold water for at least 5 minutes, and when melting it, do not let it boil. Also, ensure your yogurt is not too cold; if it’s very cold, the gelatin may seize and not incorporate evenly.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).