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.
Servings Prep Time
6People 25Minutes
Passive Time
10Minutes
Servings Prep Time
6People 25Minutes
Passive Time
10Minutes
Ingredients
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.