Healthy Greek Yogurt Berry Tart
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.
Servings: 8
Ingredients
- 2 cups almond meal
- ⅓ 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 ½ cups fresh berries I used a mix of blueberries, strawberries and blackberries
Instructions
- Preheat the oven to 350°F. Lightly coat a 9-inch round tart pan with a removable bottom with cooking spray.
- In a food processor, pulse the almond meal, crystallized ginger, coconut sugar, and salt until finely ground. Add the melted coconut oil and egg white, then pulse again until the mixture is evenly coated and holds together when pressed.
- Press the crust mixture evenly into the bottom and up the sides of the prepared tart pan. Bake for 15–20 minutes, or until the crust is lightly golden. Let the crust cool completely.
- While the crust is cooling make the filling. In a medium bowl, stir together the Greek yogurt and maple syrup until smooth and well combined.
- Once the crust is cool, spread the yogurt mixture evenly into the crust. Top with fresh berries.
- Place the tart in the fridge to chill for at least 1–2 hours before slicing. This helps the filling set and makes slicing easier (plus it tastes even better cold!).
- Slice and serve chilled. Store any leftovers in the fridge.
Notes
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.
Nutrition
Serving: 1slice | Calories: 247kcal | Carbohydrates: 17g | Protein: 10g | Fat: 15g | Fiber: 3g | Sugar: 13g