This delightful no bake berry yogurt tart has a crumbly amaretti crust, Greek yogurt filling sweetened with honey, and medley of sweet berries.
Happy September! Halloween candies and fall decorations have flooded the stores even though we have three weeks of summer to go! As much as I love apples and pumpkins, I want to hang onto the berries and stone fruits a bit longer. For Labor Day weekend, I’m making a no bake berry yogurt tart, a scrumptious dessert that screams summer! This tart has a delightful amaretti crust, Greek yogurt filling sweetened with honey, and plenty of fresh berries.
How to Make the Tart Shell
For the crust, I used ground amaretti cookies and melted butter to bring everything together. There’s no need to add sugar given how sweet the cookies are. The mixture is pressed into a 9-inch tart pan with a removable bottom and chilled in the fridge for an hour to firm up. If you can’t find amaretti cookies, Graham crackers or Vanilla wafer cookies make a great substitute.
Tips for Making the Yogurt Filling
I made the filling with strained Greek yogurt sweetened by a little honey, whipped cream, and lemon zest to add a citrus note. The Greek yogurt needs to be strained in the refrigerator for at least 4 hours or overnight. If you forgot to strain your yogurt, use labneh instead. Labneh is a creamy, tangy Middle Eastern yogurt strained until extra thick and spreadable. You can find labneh at your local supermarkets. Once the filling is made, it needs to sit in the refrigerator for 2 hours.
Right before serving, top the yogurt tart with fresh berries. I used a mixture of strawberries, raspberries, and blueberries but feel free to use your favorite. Peach or figs would be equally delicious.
This berry yogurt tart is hands down one of the easiest desserts you’ll ever make. The hardest part is making the crust but you don’t need to turn on the oven! Tangy and light with a sweet medley of berries, this tart is an ideal ending for an alfresco dinner or your backyard barbeques.
No Bake Berry Yogurt Tart
- 8 ounces amaretti cookies
- 6 tablespoons unsalted butter, melted
- 3/4 cup heavy cream
- 2 cups Greek yogurt, strained (or labneh)
- 1/4 cup honey
- 1 teaspoon finely grated lemon zest
- 1 1/2 cups strawberries, hulled and sliced
- 1/2 cup raspberries
- 1/2 cup blueberries
- Line a fine-mesh strainer with paper towels or cheese cloth and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for at least 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off.
- To make the crust, place the amaretti cookies in a food processor and blitz to crumbs.
- Transfer the crumbs into a large mixing bowl. Stir in melted butter and mix well.
- Press the mixture into an 9-inch fluted tart pan with a removable bottom and press it into the base and up the sides.
- Chill crust in the fridge for 1 hour.
- Whip heavy cream and honey together until thick and smooth and soft peaks form. Whisk in strained yogurt and lemon zest until well combined. Taste and adjust sweetness to your liking. Refrigerate tart for 2 hours.
- When ready to serve, top yogurt tart with berries.