Healthy Greek Yogurt Berry Tart

Name: Healthy Greek Yogurt Berry Tart
Prep time: 15 min
Cook time: 20 min
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)

By Brittany Mullins

3.8

Published Aug 13, 2015, Updated Jul 05, 2023

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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.

Greek yogurt tart decorated with strawberries and blueberries. A striped dish towel, sliced strawberries, and blueberries surround the tart.

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.

Greek yogurt tart decorated with strawberries and blueberries. A striped dish towel, sliced strawberries, and blueberries surround the tart. A slice is cut for one piece in the tart.

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!

Silver pie spatula holding a slice of greek yogurt berry tart topped with strawberries and blueberries. The rest of the tart is in the background.

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.

Slice of greek yogurt berry tart with strawberries and blueberries on a plate. A fork, striped napkin, and tart are beside the plate.

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.

Slice of greek yogurt bery party on a plate with a fork bite taken out of it.

More Strawberry Recipes to Try:

More Summer Desserts to Try:

If you make this greek yogurt tart please leave a comment and star rating below letting me know how it turns out. Your feedback is super helpful for the EBF team and other readers!

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3.80 from 24 votes

Healthy Greek Yogurt Berry Tart

By: Brittany Mullins

The BEST healthy summertime dessert! This tart starts with a crystallized ginger and almond meal grain-free crust, is filled with creamy Greek yogurt and then piled high with loads of fresh berries.

Prep Time: 15

Cook Time: 20

Servings: 8

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.