No Bake Berry Yogurt Tart
This no bake berry yogurt tart has a delightful amaretti crust, Greek yogurt filling sweetened with honey, and a medley of sweet berries.
Servings: 8 servings
- 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.