This healthy Gluten-Free Berry Yogurt Tart is light and creamy. A quick and easy dessert with a no-bake filling perfect for those summer days. Made with a cream cheese and yogurt filling in a gluten-free almond crust all topped off with mixed berries and mint!
Why You Will Love This Yogurt Berry Tart Recipe
- This summer dessert is easy to make, yet still looks and tastes impressive!
- This tart is a great showcase of summer's delicious berries!
- The crisp nutty crust combines perfectly with the creamy filling and sweet berries!
- This recipe is gluten-free and free of refined sugars!
How To Make This Mixed Berry Tart Recipe
This Gluten-Free Berry Yogurt Tart is easy to make and a great light, healthy recipe for summer.
1. Start off by making the almond meal crust for this yummy tart - which couldn't be easier!
- All you have to do is combine the crust ingredients in a mixing bowl.
- Once well combined, evenly press the dough into a tart tin.
- Prick the crust all over with a fork and then bake for 15 minutes.
2. Next, make the creamy filling!
- In a mixing bowl, add all the filling ingredients.
- Use a hand mixer to mix the filling until completely smooth and creamy.
- Once the filling is ready, add it to the cooled crust and spread into an even layer.
3. Add all the pretty toppings!
- Arrange the berries on top of the tart.
- Add lots of fresh mint sprigs.
- Serve immediately, or chill and serve later.
Recipe Tips & Tricks
- Be sure to mix your filling extremely well. You want it to be as creamy as possible and with no lumps.
- Use fine, unbleached almond flour for best results.
- When pressing the crust into the tart tin, oil your hand a little if you find the mixture is sticking to you.
- Poking the crust with a fork before baking will help to prevent any bubbling during baking.
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Summer Berry Tart
This healthy Gluten-Free Berry Yogurt Tart is light and creamy. A quick and easy dessert with a no-bake filling perfect for those summer days. Made with a cream cheese and yogurt filling in a gluten-free almond crust all topped off with mixed berries and mint!
Equipment
- 1 tart tin
- 1 electric mixer
Ingredients
Crust
- 2 cups almond flour fine
- ⅓ cup coconut oil melted
- 3 tablespoon agave syrup or maple syrup
- ½ teaspoon ground nutmeg
Filling
- 8 oz cream cheese softened
- 1 cup plain yogurt
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Toppings
- ½ cup raspberries
- ½ cup blueberries
- ½ cup blackberries
- Fresh mint
Instructions
For The Crust
- Preheat oven to 350F and spray a 10″ spring form tart tin with nonstick spray.
- In a small mixing bowl, mix together the almond flour, coconut oil, agave syrup, and ground nutmeg. The mixture will be slightly sticky.
- Add the crust mixture to the prepared pan and spread evenly along the bottom and up the sides. (If the mixture sticks to your hands add some oil to your hands).
- Using a fork, poke the crust all over the bottom and sides. (This will prevent the crust from bubbling up during baking.)
- Bake the crust for 15 minutes, or until the crust is cooked though and lightly golden.
- Remove from oven and let cool before adding the filling.
For The Filling
- In a medium mixing bowl, add the cream cheese, yogurt, maple syrup, and vanilla.
- Using a hand mixer, mix until it is smooth and creamy.
- Pour the mixture over the cooled crust and spread into an even layer using a spoon or spatula.
Assembing
- Arrange the berries on top of the tart.
- Top with fresh mint.
- Serve immediately or chill for later serving.
Notes
- Be sure to mix your filling extremely well. You want it to be as creamy as possible and with no lumps.
- Use fine, unbleached almond flour for best results.
- When pressing the crust into the tart tin, oil your hand a little if you find the mixture is sticking to you.
- Poking the crust with a fork before baking will help to prevent any bubbling during baking.
Nutrition
Serving: 1gCalories: 594kcalCarbohydrates: 32gProtein: 16gFat: 49gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 105mgPotassium: 142mgFiber: 8gSugar: 18gVitamin A: 438IUVitamin C: 6mgCalcium: 205mgIron: 2mg
Tried this recipe?Let us know how it was!
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