Best 3 Greek Yogurt Fruit Tart Recipes

GREEK YOGURT FRUIT TART

Greek Yogurt Fruit Tart image

I made this Greek yogurt fruit tart to offer a gluten-free, added-sugar-free dessert for Gloria. Everyone loved it.

Provided by corbettcook

Categories Fruit Tarts

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

cooking spray
15 Medjool dates
1 ½ cups unsalted raw cashews
1 cup vanilla Greek yogurt
1 (4 ounce) package cream cheese, softened
½ teaspoon almond extract
¼ teaspoon stevia powder
⅓ cup sliced peaches, or to taste
⅓ cup sliced strawberries, or to taste
¼ cup blueberries, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9-inch tart pan with cooking spray.
Soak dates in a bowl of warm water until softened, about 10 minutes. Drain; chop dates in half and place in a food processor. Add cashews and pulse until a thick, moist 'dough' is formed and cashews are all broken up. Press dough evenly over the bottom and partly up the sides of the prepared pan to make the crust.
Bake in the preheated oven until crust is set, about 10 minutes.
Blend yogurt, cream cheese, almond extract, and stevia together in a bowl until smooth. Spread mixture on top of the baked crust. Decorate with peaches, strawberries, and blueberries.

Nutrition Facts : Calories 274 calories, Carbohydrate 22.4 g, Cholesterol 21.2 mg, Fat 18.7 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.3 g, Sodium 61.8 mg, Sugar 13.5 g

JULIA CHILD'S BAKED YOGURT TART

Julia Child's Baked Yogurt Tart image

A simple, delicious tart made with fresh fruit and yogurt. I have used frozen pie shells & frozen puff pastry with equal success in this. It is delicious with vanilla flavored yogurt and pure vanilla extract! The cook time does not include the cooling times.

Provided by LoriLou

Categories Tarts

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

pie dough, well chilled (or pastry, enough to line a 9" round cake pan or 9" round springform pan, at least 1 1/2" deep; a 10)
3 large eggs
3/4 cup sugar
2 cups plain nonfat yogurt
2 tablespoons pure vanilla extract
3/4 cup all-purpose flour
1 1/2 cups nectarines or 1 1/2 cups stone fruit
1/3 cup coarsley chopped toasted almond
confectioners' sugar, for dusting

Steps:

Working on a lightly floured surface, roll dough into a 12" circle 1/8 to 1/4" thick; Fit into the pan, pressing against bottom and up the sides; Trim to 1/2" and crimp edges; Chill about 30 minute.
Fit a round of parchment or wax paper or aluminum foil into bottom of the crust, fill with dried beans, rice or pie weights; Blind bake crust 20-25 minutes in a 400* oven, until set and lightly browned.
Remove weights and liner; Cool to room temperature on a rack and lower oven to 325*.
Beat the eggs and sugar together until they thicken slightly and turn pale, 2-3 minutes.
Fold in yogurt and vanilla, mix just until blended.
Gradually add the flour through a sifter, folding it in gently.
Pour the yogurt filling into the cooled tart shell, smoothing the top; the filling will only come about 2/3's of the way to the top.
Scatter the fruit over the top of the tart; it will push the filling to the top of the crust.
Sprinkle with chopped nuts around the edge of the tart.
Place tart on jelly roll pan to catch drips and bake for 35-40 minutes, or until top is golden; Transfer to rack and cool to room temperature.
Unmold tart; Serve at room temperature, or chilled if desired; sprinkle with confectioner's sugar.
Serve the same day as baked; cover and refrigerate.

GREEK YOGURT FRUIT TART

Greek Yogurt Fruit Tart image

I made this Greek yogurt fruit tart to offer a gluten-free, added-sugar-free dessert for Gloria. Everyone loved it.

Provided by corbettcook

Categories Fruit Tarts

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

cooking spray
15 Medjool dates
1 ½ cups unsalted raw cashews
1 cup vanilla Greek yogurt
1 (4 ounce) package cream cheese, softened
½ teaspoon almond extract
¼ teaspoon stevia powder
⅓ cup sliced peaches, or to taste
⅓ cup sliced strawberries, or to taste
¼ cup blueberries, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9-inch tart pan with cooking spray.
Soak dates in a bowl of warm water until softened, about 10 minutes. Drain; chop dates in half and place in a food processor. Add cashews and pulse until a thick, moist 'dough' is formed and cashews are all broken up. Press dough evenly over the bottom and partly up the sides of the prepared pan to make the crust.
Bake in the preheated oven until crust is set, about 10 minutes.
Blend yogurt, cream cheese, almond extract, and stevia together in a bowl until smooth. Spread mixture on top of the baked crust. Decorate with peaches, strawberries, and blueberries.

Nutrition Facts : Calories 274 calories, Carbohydrate 22.4 g, Cholesterol 21.2 mg, Fat 18.7 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.3 g, Sodium 61.8 mg, Sugar 13.5 g

Tips

For the best results, use high-quality Greek yogurt.
If you don't have any fresh fruit on hand, you can use frozen fruit instead.
To make the tart ahead of time, simply assemble it and then refrigerate it until you're ready to serve.
If you're looking for a healthier option, you can use a sugar-free granola or sweetener.
To make the tart gluten-free, use a gluten-free granola.

Conclusion

This Greek yogurt fruit tart is a delicious and healthy way to start your day or end your evening. It's packed with protein, fiber, and antioxidants, and it's also low in calories and fat. Plus, it's easy to make and can be customized to your liking. So what are you waiting for? Give this recipe a try today!