Need a fresh breakfast idea that feels special but takes very little effort? This easy No-Bake Yogurt Tart is a simple, colorful recipe made with a gluten-free crust, creamy Greek yogurt, and fresh fruit. It is quick to prepare, requires no oven time, and can be made with almost any yogurt flavor you enjoy. Serve it for breakfast, brunch, snack time, or even as a light dessert.
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This post was sponsored by Dannon® Oikos® Traditional Greek Yogurt. All opinions are my own. Thank you for supporting the brands that help make this blog possible.
Your whole family can enjoy this easy no-bake fruit tart recipe. The filling is made with creamy Greek yogurt in your favorite flavor, and the homemade tart shell uses only four simple ingredients. Fresh fruit is optional, but it adds beautiful color, natural sweetness, and a refreshing finish.
This gluten-free yogurt tart is a great option when you want something that tastes like a treat but still feels breakfast-friendly. It has a lightly sweet crust, a smooth yogurt filling, and endless topping possibilities. You can make it with banana cream yogurt and sliced bananas, key lime yogurt with blueberries, or any flavor combination you already love.
Mornings can be hectic, and that is one of the best reasons to love this no-bake Greek yogurt tart recipe. You can prepare the crust in about 10 minutes, add the yogurt, and chill the tarts until you are ready to eat. They are easy enough for older kids to help assemble, and because the crust does not need to be baked, the recipe stays simple from start to finish.
The crust is naturally gluten-free because it is made with almond flour and shredded coconut instead of wheat flour. Coconut oil helps bind the crust together, while agave nectar or maple syrup adds a gentle sweetness. Once pressed firmly into tart pans, the crust becomes the perfect base for a creamy yogurt filling.
Ingredient Notes
For exact ingredient amounts, see the recipe card below.
This no-bake tart shell is made with only four ingredients, and you do not need any gluten-free flour blend. The ingredients are simple, easy to find, and work together to create a lightly sweet crust with a tender texture.
- Almond flour: This gives the crust structure and a mild nutty flavor.
- Unsweetened shredded coconut: Coconut adds texture and helps make the crust taste naturally sweet.
- Agave syrup or maple syrup: Either sweetener works well. Use the one you prefer.
- Coconut oil: This helps the crust hold together once it is pressed into the tart pans.
For the filling, choose your favorite Greek yogurt flavor. Oikos Greek Yogurt has 150 calories per cup and 11 grams of protein, making it a satisfying choice for these breakfast tarts. Fresh fruit can be added on top just before serving, or you can chill the finished tarts briefly to help everything set.
This gluten-free breakfast tart is especially easy because there is no baking, rolling, or complicated shaping. Press the crust mixture firmly into small tart pans, spoon in the yogurt, and finish with fruit. If you like a firmer texture, chill the tarts for about 20 minutes before serving.
These tarts are also flexible. You can make them sweeter with a little extra maple syrup, keep them simple with plain Greek yogurt, or turn them into a frozen treat by placing them in the freezer. They work well for meal prep, brunch platters, and quick weekday breakfasts.
Step-By-Step Photos and Directions
Add the almond flour and shredded coconut to a mixing bowl and whisk them together. Pour in the coconut oil and agave nectar, or use maple syrup if you prefer. Mix until the ingredients are evenly combined and the mixture begins to hold together when pressed.
Divide the crust mixture between four small tart pans. Press the crust firmly into the bottom and sides of each pan, making sure it gets into the ridges. A tart pan with a removable bottom makes it easier to lift each tart out cleanly. Use your fingers or the bottom of a small measuring cup to compact the crust so it holds together well.
Spoon your favorite Greek yogurt into each tart shell and smooth the top. Banana Cream and Key Lime are both delicious options, but you can use any flavor you like. The yogurt should fill the tart shell without overflowing.
Add fresh fruit to match or complement the yogurt flavor. Banana Cream yogurt pairs well with sliced bananas, while Key Lime yogurt is delicious with blueberries and thin slices of lime. You can also use strawberries, raspberries, peaches, or any fruit you enjoy.
Frequently Asked Questions
Yes. Use all almond flour in place of the shredded coconut to make the tart shells coconut-free.
Store extra tart shells in an airtight container in the refrigerator. They will stay fresh for up to four days.
Yes. These tarts can be frozen, and they are especially good if you enjoy frozen yogurt-style desserts.
These gluten-free fruit tarts are bright, creamy, and easy to customize. They are a fun way to serve yogurt, and the no-bake crust makes the recipe simple enough for busy mornings. Key lime yogurt is a favorite in our house, but every flavor can be paired with a different fruit topping.
Love This Recipe?
If you make and enjoy this recipe, a comment is always appreciated. Sharing what yogurt flavor or crust variation you used can help other readers make the recipe with confidence.
Easy Gluten Free Yogurt Tarts (Easy No Bake)
Ingredients
- 1 cup almond flour
- 1 cup unsweetened shredded coconut
- 3 tablespoons coconut oil
- 3 teaspoons agave nectar
- ½ cup Greek yogurt
Method
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In a bowl, combine the almond flour, shredded coconut, coconut oil, and agave nectar. Mix until the crust ingredients are evenly blended.
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Divide the crust mixture between four small round tart pans. Press firmly into the bottom and sides of each pan.
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Spoon your favorite Greek yogurt flavor into each tart shell and smooth the top.
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Top each tart with fresh fruit of your choice.
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Chill for 20 minutes if desired, or freeze for a firmer frozen yogurt-style tart.
Nutrition
Calories 438 kcal
Carbohydrates 18 g
Protein 10 g
Fat 39 g
Fiber 7 g
Sugar 9 g
Notes
- Swap agave nectar with honey or maple syrup if you prefer.
- These tart shells can be filled with yogurt, ice cream, or fresh fruit.
- For the best texture, press the crust firmly into the pans before adding the yogurt.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Tried this recipe?
Let us know how it was.