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Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)
Prep Time
25 mins
Cook Time
12 mins
Refrigerator Time
8 hrs
Total Time
8 hrs 37 mins
 

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!

Course: Dessert
Cuisine: American, French
Keyword: almond, baking, berries, dessert, family-friendly, fruit, gluten-free, yogurt
Servings: 8 people
Calories: 521 kcal
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 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)
For the Greek yogurt filling:
  • 2 cups whole milk Greek yogurt
  • 1 teaspoon Sonoma Syrup Co. Almond Extract
  • 1 teaspoon lemon zest
  • 1/4 cup powdered sugar, sifted
For the toppings:
  • 12 ounces fresh strawberries, sliced
  • 12 ounces fresh raspberries
  • A few sprigs of mint, julienned
  • 2 tablespoons slivered almonds, toasted
Instructions
  1. 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.

  2. The next day, preheat the oven to 350 degrees Fahrenheit and spray your tart pan with nonstick cooking spray. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Scoop the filling out into the cooled tart shell and, using the inverted spatula, spread it around evenly.

  7. 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!

Recipe Notes
  1. Straining the yogurt the night before you make this is absolutely essential so that you don't end up with a soggy tart.
  2. Crust: If you don't have access to the Sonoma Syrup Co. almond-infused syrup, simply add 1 additional tablespoon of chilled butter.
  3. Utilizing a tart pan (with removable bottom) will ensure you'll have a beautiful-looking tart that's easy to serve.
  4. You can easily use your favorite brand of almond extract.
  5. This tart is best if consumed within two days.
Nutrition Facts
Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)
Amount Per Serving
Calories 521 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 9g56%
Cholesterol 33mg11%
Sodium 122mg5%
Potassium 217mg6%
Carbohydrates 28g9%
Fiber 10g42%
Sugar 13g14%
Protein 18g36%
Vitamin A 369IU7%
Vitamin C 36mg44%
Calcium 200mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.