This showstopper of a tart has a tasty almond crust, a Greek yogurt filling tasting of marzipan and citrus, and is loaded up with the freshest raspberries and strawberries. It’s a family-friendly recipe that’s easy to make and requires almost no baking. It’s also gluten-free!
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If you’re like me and absolutely obsessed with the taste of marzipan, you are going to die over this Greek Yogurt Berry Tart.
If you’re obsessed with fresh berries and can think of no better way to enjoy them than in a tasty dessert, you may also die over this recipe.
And, if you have anyone in your family who is gluten-free, or just plain wish there was a slightly healthier dessert you could serve to satisfy the masses, you are most definitely going to die over this recipe.
This Greek Yogurt Berry Tart with Almond Crust is easy to make, protein-packed, and a fun way to get a few extra nutrients into your family’s diet.
Let’s dig in!
How to Prep Your Tart
While this recipe is extremely easy to make, it does require a small amount of advanced planning. The night before you’re going to make the tart, measure out and strain your yogurt to remove any excess liquid. You want that yogurt thick and creamy to make it extra-spreadable!
It’s pretty important here to use whole milk Greek yogurt, because it’s the thickest of them all. Nevertheless, it will still have some liquid. To set the yogurt up to strain, simply place a fine mesh sieve over a small mixing bowl. Line the sieve with a paper towel, then scoop in the yogurt. Cover it with plastic wrap and place it in the refrigerator overnight. The next day, you’ll see all of the liquid that strained off in the bottom of the mixing bowl.
Making a Gluten-Free Almond Crust
Once the yogurt is strained and you’re ready to “get your tart on,” you’ll want to start by making the gluten-free almond crust. This requires just a few ingredients:
Super-fine almond flour
Chilled butter
Sonoma Syrup Co. Vanilla Almond Infused Simple Syrup (or more butter!)
Combine all of these ingredients to make a crumbly dough, then press it into a greased 11-inch tart pan. Bake for 10-12 minutes (or until golden) and you’ll have a beautiful (and tasty) gluten-free tart crust on your hands!
Filling and Topping your Almond Tart
Once you’re done baking the crust, turn your oven off because this recipe requires absolutely NO additional baking. I told you it was easy!
To make the almond-flavored Greek yogurt filling, you’ll simply mix together the yogurt, some of Sonoma Syrup Co.’s delicious almond extract, a hint of lemon zest and a dash of powdered sugar. This makes for a perfectly sweet-tart base for the real showstoppers of the tart…the fresh berries!
I chose to use fresh strawberries and raspberries because (a) they’re gorgeous and (b) they pair beautifully with almonds, but you could really use any berries you like. Load up the tart with them and finish things off with a sprinkle of slivered almonds and fresh mint. Don’t skip this last step, the crunch of the almonds and freshness of the mint are both the perfect final flavors to round out this delicious dessert.
What You Need to Make This Greek Yogurt Berry Tart
This recipe is already easy as it is, but there are a few key pieces of kitchen equipment that will make the process even simpler:
- Fine mesh sieve
- 11-inch tart pan with removable bottom
- Sifter
- Inverted spatula
- Pizza sheet or large baking sheet to place the tart pan on while it bakes
I absolutely love this recipe because it has very little added sugar and is loaded with extra nutrients from the Greek yogurt, almonds and fresh berries. Something that tastes this good and also has tons of nutritional benefits?? Sign me up!
If you make this recipe, be sure to rate it and leave a comment below!
This showstopper of a tart has a tasty almond crust, a Greek yogurt filling tasting of marzipan and citrus, and is loaded up with the freshest raspberries and strawberries. It’s a family-friendly recipe that’s easy to make and requires almost no baking. It’s also gluten-free!
- 4 cups super-fine almond flour
- 1 tablespoon Sonoma Syrup Co. Vanilla Almond Infused Syrup
- 1/2 cup butter, chilled and cubed (Add 1 add'l tablespoon if you don't have the simple syrup)
- 2 cups whole milk Greek yogurt
- 1 teaspoon Sonoma Syrup Co. Almond Extract
- 1 teaspoon lemon zest
- 1/4 cup powdered sugar, sifted
- 12 ounces fresh strawberries, sliced
- 12 ounces fresh raspberries
- A few sprigs of mint, julienned
- 2 tablespoons slivered almonds, toasted
The night before you plan to make the tart, place a fine mesh sieve over a small mixing bowl and line it with a paper towel. Measure out the Greek yogurt into the sieve, cover with plastic wrap, and let sit in the refrigerator overnight so all of the liquid strains out.
The next day, preheat the oven to 350 degrees Fahrenheit and spray your tart pan with nonstick cooking spray. Set aside.
Combine all of the crust ingredients in a large mixing bowl using your hands. Keep working it until a crumbly dough forms, then press the dough into the prepared tart pan, doing your best to keep everything even and make sure there aren’t certain parts that are thinner than others. You want the dough to extend up all the way to the top edges of the tart pan all the way around.
Place tart pan on a pizza sheet or large baking sheet (to catch any butter/grease that leaks out of the pan), and bake in the oven for 10-12 minutes, or until the crust takes on a nice golden color. Remove and let cool completely.
Next, dump the water that strained off of the yogurt out of the small mixing bowl and use it to make the filling. Add the strained yogurt, almond extract, lemon zest and powdered sugar and stir until well-combined.
Scoop the filling out into the cooled tart shell and, using the inverted spatula, spread it around evenly.
Top the tart with the strawberries and raspberries, then sprinkle on the julienned mint and slivered almonds. Serve as soon as possible and store in the refrigerator if you don’t finish it all in one sitting!