Healthy Greek Yogurt Berry Tart
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Last updated on Jul 03, 2024
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This gorgeous berry tart is the best summertime dessert! Made with a gluten-free crust, creamy Greek yogurt filling and loads of fresh berries, it’s incredibly easy to whip up and tastes heavenly.
Today is going to be a good day! I can feel it. We’re one day away from the weekend, the weather feels amazing and I have a healthy dessert recipe to share that I’m REALLY excited about.
I know I get pumped about recipes all the time, but trust me on this one. I mean, just look at it…
Beyond the fact that it’s beautiful, it’s also incredibly easy to make and it’s tastes heavenly. Isaac said it was one of the best desserts I’ve ever made… so there’s that. I know for sure that this recipe will be a summer-staple for us going forward and it will definitely be served next year for the 4th of July! The colors are perfection.
Ingredients Needed
- almond meal – by using almond meal we’re keeping the crust gluten-free and grain-free.
- crystallized ginger – I don’t recommend skipping this ingredient as it’s a huge flavor enhancer for the crust!
- coconut sugar – I love using coconut sugar because it’s a natural sugar with a bit more nutrition, but regular cane sugar works as well.
- sea salt – just a pinch.
- coconut oil – melted coconut oil replaces the butter in this recipe, but we’re only using a small amount!
- egg white – we’re only using the clear part of the egg and not the yolk.
- Greek yogurt – I like using Siggi’s or Fage full-fat Greek yogurt.
- maple syrup – make sure you’re using pure maple syrup.
- fresh berries – I like using a mix of blueberries, strawberries, and blackberries.
Swaps and Customizations
Dairy-free – Use a plain dairy-free yogurt option instead of the full-fat Greek yogurt.
Swap out the fruit – Like different berries? Want to try a different fruit combo all together? Go for it! You really can’t go wrong.
Flour – I have only tried making the crust with almond meal, but feel free to experiment with a different flour. If you do be sure to leave a comment so I know how turns out. Thanks for being my recipe testers!
How to Make
Before summer is over, I highly recommend grabbing some fresh berries and whipping up this tart. Maybe for the kids as a farewell to summer or perhaps to share with friends and family at your Labor Day cookout. Whatever the occasion, I know you’re going to LOVE it! Here’s what you need to do:
Prep pans – Spray a 9 by 1 1/8-inch round tart pan with a removable bottom with cooking spray.
Prepare crust – In a food processor, pulse the almond meal with the crystallized ginger, coconut sugar and salt until finely ground. Add the coconut oil and egg white and pulse until everything is evenly coated and sticking together. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 15-20 minutes, until the crust is lightly browned. Let the crust cool completely.
Make filling – In a medium bowl, mix the yogurt with the maple syrup.
Combine filling + crust – Spread the yogurt in the crust and arrange the berries over the surface of the yogurt.
Storage Suggestions
To make it in advance: You can bake the crust ahead of time and once it’s cooled wrap it in plastic wrap and keep it at room temperature overnight. Add the Greek yogurt filling right before serving.
To store leftovers: Store any leftovers in an airtight container in the fridge for up to one week.
More Summer Desserts to Try:
- Vegan Blueberry Cheesecake Bars
- Greek Yogurt Popsicles
- Healthy Chocolate Banana Ice Cream
- Frozen Yogurt Bark with Berries
- Creamy Avocado Lime Tart
- Healthy Banana Pudding
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Greek Yogurt Berry Tart
Ingredients
- 2 cups almond meal
- 1/3 cup crystallized ginger
- 1 Tablespoon coconut sugar
- Pinch of sea salt
- 3 Tablespoons melted coconut oil
- 1 large egg white
- 2 cups plain full-fat Greek yogurt, I like Siggi’s or Fage
- 2 Tablespoons pure maple syrup
- 1 1/2 cups fresh berries, I used a mix of blueberries, strawberries and blackberries
Instructions
- Set oven: Preheat the oven to 350°F. Spray a 9 by 1 1/8-inch round tart pan with a removable bottom with cooking spray.
- Prepare crust: In a food processor, pulse the almond meal with the crystallized ginger, coconut sugar and salt until finely ground. Add the coconut oil and egg white and pulse until everything is evenly coated and sticking together. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 15-20 minutes, until the crust is lightly browned. Let the crust cool completely.
- Make filling: In a medium bowl, mix the yogurt with the maple syrup.
- Serve: Spread the yogurt in the crust and arrange the berries over the surface of the yogurt. Cut the tart in slices and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this! Will this be ok in the fridge if you make it the day before? Or do you want to assemble the day of? Can’t wait to make it! 🤍
Hey Mary- If you want to make this tart ahead of time I recommend baking the crust and wrapping it with plastic wrap once it’s cooled and keeping it at room temperature overnight. You can prepare the filling as well and keep it in the fridge, but I wouldn’t assemble till right before serving.
This looks delicious! Is there a substitute for coconut oil?
Hey Katie – You could use another oil or butter instead.
Can you make a substitute for the ginger??
There isn’t really a good substitute for the ginger. You can skip it, but it does add great flavor.
So good! Used almond flour as that was all I could find, and accidentally broke the yolk in to the crust mix. Still came out super delicious. Tomorrow is the last day of school so I baked the crust tonight so my girls could have a surprise dessert for breakfast. I only had an 8 inch tart pan, and one mini tart pan. So I split the ingredients and got to have my own mini-tart right after baking. Loved it!
So glad this tart turned out for you, Michelle! Thanks for making it and for the review. I so appreciate it!
Can you do this in a pie pan? I don’t have a tart pan. Looks delicious!! Thanks 🙂
I haven’t tried it, but that would probably work! Let me know how it turns out if you do try it!
Can you sub almond flour for almond meal? Looking forward to making this this weekend! ❤️🤍💙
Hey Shana – That should work just fine. 🙂 Let me know how this turns out for you!
The tart looks beautiful and the crust sounds delicious with the added ginger!
I get pumped for super good recipes too. This one looks like a winner for sure!
This is so beautiful! Looks perfect for the 4th of July too!
Brittany, I LOVE this crust. The filling is great too 🙂
For those with nut/seed allergies, would oat flour work?
Hi Gina! I’m not sure if oat flour will work the same way because I haven’t tried it, but I think it would be worth a shot. Let me know if you try it.
Wow – this tart really is stunning!!! I love that it only requires a few simple ingredients too. I think I have most of these on hand already so I’m going to go for it!! Thanks! xo
How lovely!!
Perfect summer dessert, would also be lovely with a stone fruit mix on top, this is on my “to-make” list for sure.
I totally agree!! I’m thinking peaches!
Brittany this sounds (and looks) AMAZING! I must try before summer ends!
Thanks so much lady. Let me know if you try it. 🙂
What a beautiful and creative idea! I love how simple it is. I would definitely eat this for breakfast!
Thanks Dani! It’s delicious for breakfast, trust me.
This looks incredibe and so simple!
Thank you Sara!
I’ll have to attempt a vegan version of this. It looks too good!
Oh yeah! You could do a coconut whipped cream or a cashew cream!
Looks like a great summer dessert! Where do you buy crystallized ginger?
They have it in the bulk bin section at my local Whole Foods.
This looks so incredibly delicious! I’ve never heard of blending almond meal and crystallized ginger to make a crust, but that is pure genius. I cannot wait to try this gorgeousness!
xx Sydney
Thank you, Sydney. Yeah, it’s a different idea but it works really well!
I love that the crust is grain free! I’d like to try making it with a coconut whipped topping to keep it Paleo!
Great idea!! I thought about going that route too but stuck with Greek yogurt for the protein. I bet coconut whipped topping would be amazing!
Oh my goodness this looks fabulous!! And not that hard to make!!