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Berry tart with fresh raspberries, blueberries and mint

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!
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories/serving 594 kcal

Equipment

  • 1 tart tin
  • 1 electric mixer

Ingredients

Crust

  • 2 cups almond flour fine
  • cup coconut oil melted
  • 3 tablespoon agave syrup or maple syrup
  • ½ teaspoon ground nutmeg

Filling

  • 8 ounce 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
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