Lemon Greek Yoghurt and Fruit Tart

A Quick and easy, no bake, low calorie Tart with a gluten free crust and a tangy lemon Greek yoghurt and fresh fruits filling…a perfect healthy dessert!!

Recently I have been questioning myself a lot…Have I become a health nut😅? I am all taking care of myself…hitting the gym regularly, worried about getting the recommended eight hours of shut eye, dreaming of kale, Spinach, gluten free crackers, the word Samosa pisses me off, using the word healthy and organic every now and then, I feel sad for unhealthy eaters😌….well I very well can be branded a bonafide healthy Nut!!!

Thanks to the weight loss challenge I took in Feb this year which helped me lose a few pounds and some inches, I feel light and active nowadays and very careful about what’s crossing my lips. My refrigerator is always full with fresh produce and the fruit basket on the kitchen counter is never empty. I have permanently closed my doors to processed and high sodium content foods and snack on nuts and seeds to satisfy my snack cravings.

This time it was my turn to decide on the theme for the 139 th Foodie Monday Bloghop. Bitten by the healthy bug this health freak decided on Healthy Desserts!! Well making Desserts that too healthy is  big challenge in itself . So let’s get set to check out what all my fellow bloggers have dished out today.

My recipe is a low calorie, no bake Tart with a crust made from Dates and Nuts and that makes it gluten free too! The filling is tangy, refreshing, lemon flavoured, protein packed Greek Yoghurt with traces of lemon zest sweetened with honey with a sprinkling of rainbow of fresh juicy seasonal fruits. I used a mix of coarsely ground Cashewnuts, Walnuts and Almonds for the crust with soaked dates. I must warn you that the crust is not buttery and crisp like a normal Tart crust but the taste is to die for and that proves the fact that you don’t need anything unhealthy to make a dish tasty.

Enjoy this gluten free, refined sugar free, refreshing and colourful dessert for the hot summer days.

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Lemon Greek Yoghurt and Fruit Tart

Print Recipe

A Quick and easy, no bake, low calorie Tart with a gluten free crust and a tangy lemon Greek yoghurt and fresh fruits filling...a perfect healthy dessert.

• Coursedessert
• Cuisineglobal

Servings	Prep Time
6 People	25 Minutes

Passive Time

10 Minutes

Servings Prep Time 6 People 25 Minutes

Passive Time 10 Minutes

Lemon Greek Yoghurt and Fruit Tart Print Recipe A Quick and easy, no bake, low calorie Tart with a gluten free crust and a tangy lemon Greek yoghurt and fresh fruits filling...a perfect healthy dessert. Coursedessert Cuisineglobal Servings Prep Time 6 People 25 Minutes Passive Time 10 Minutes Servings Prep Time 6 People 25 Minutes Passive Time 10 Minutes

Ingredients

• 12-15 Pieces dates Soaked in warm water for 10 minutes
• 1 1/2 Cups Mixed nuts Cashewnuts,Walnuts,Almonds
• 1/2 Tsp cinnamon
• 1 Cup Greek Yoghurt
• 1 1/2 Tbsp lemon juice
• 1 Tsp lemon zest
• 2 Tbsp honey
• Assorted fresh fruits Sliced

Servings: People

Instructions

1. Grease the bottom of a Tart pan or mini Tart pans or a pie dish. You can line the dish with parchment paper so that the crust doesn't stick to the pan.If you grease it properly then parchment paper is not needed.
2. Deseed and Chop the soaked dates and pulse in the food processor with the nuts and cinnamon till thick dough is formed and nuts are chopped coarse. The dough will be sticky and moist.
3. Spread the dough with the back of a spoon or hand and press evenly into the prepared Tart pan partly up the sides.Keep it in the fridge for 10 minutes.
4. Meanwhile add lemon juice, zest and honey to the yogurt and spread it on the set crust.
5. Decorate with sliced fruits and chill in the fridge for an hour before serving.

Recipe Notes

• If the dough is too sticky 1 tbsp of rolled oats can be added.
• The crust can be made with raisins, cranberries, figs instead of unavailability of dates.
• The crust can be made 1 to 2 days in advance and kept covered tightly in the refrigerator.
• Use your imagination and garnish with different fruits, granola, muesli or dried cranberries and blueberries.

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