Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)

A Greek Yogurt Berry Tart with Almond Crust surrounded by bottles of almond extract and almond syrup, plus fresh lemons.

5 from 1 vote

Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)

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!

Prep Time25

Cook Time12

Refrigerator Time8

Total Time8 37

Course: Dessert

Cuisine: American, French

Servings: people

Calories: 521kcal

Author: CaliGirl Cooking

Equipment

Fine mesh sieve
Paper towel
Small mixing bowl
Small mixing spoon
11-inch tart pan with removable bottom
Microplane
Sifter
Inverted spatula
Pizza sheet or large baking sheet to place tart pan on while it bakes

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

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!

Notes

Straining the yogurt the night before you make this is absolutely essential so that you don't end up with a soggy tart.
Crust: If you don't have access to the Sonoma Syrup Co. almond-infused syrup, simply add 1 additional tablespoon of chilled butter.
Utilizing a tart pan (with removable bottom) will ensure you'll have a beautiful-looking tart that's easy to serve.
You can easily use your favorite brand of almond extract.
This tart is best if consumed within two days.

Nutrition