Healthy Breakfast Tart has a gluten free crust made of nuts, then topped with non-fat yogurt and fresh fruits for a healthier breakfast with no refined sugar.
I’ve been cutting back on sugar lately, so when I saw a recipe for a Greek Yogurt Fruit Tart, I got so excited. You can find the original recipe over at Sally’s Baking Addiction. If you haven’t seen her site, you should definitely check it out. She’s got some great recipes. But of course, I had to change the tart a bit. I just can’t help it. What can I say, I like to tinker. The result is this Healthy Breakfast Tart. The crust is a combination of almonds, walnuts, vanilla and Medjool dates. That’s it! No sugar! Have you ever had Medjool dates? It was my first time and I can’t believe I’ve waited so long to try them. They are incredibly good, y’all! So soft, sweet and creamy. They just melt in your mouth. I call them nature’s candy.
The filling for this Healthy Breakfast Tart is nonfat vanilla Greek yogurt, unflavored gelatin and vanilla extract. All topped with a rainbow of colorful fresh fruits.
Life is short, eat dessert first!
If you’re cutting back on sugar, this is an extra special treat. There’s plenty of sweetness from the dates in the crust, vanilla yogurt and fresh fruit. Plus, it’s a beautiful presentation which makes it perfect for entertaining. I brought it to my Tuesday morning women’s bible study. And let me tell you, there was not one crumb left! It was definitely a hit.
Plus, it’s no-bake and gluten free. Double bonus!
Start with a combination of walnuts and whole blanched almonds.
Place the nuts and Medjool dates in a food processor. (I found the dates at Publix. They also have them at Whole Foods.) Pulse the dates and nuts together until a thick dough forms. The dough will be moist from the oil in the nuts.
Dump it all into a greased 11″ tart pan with removable bottom. Press down and up sides with your fingers until you have a smooth crust covering the entire tart pan.
Place in the refrigerator to chill while you make the filling. Note: This is not a firm crust. Just so you know, it’s a little different from a regular crust. It’s soft and reminds me of an energy ball.
Next, dissolve the gelatin in 1/4 cup boiling water. Stir until smooth and completely dissolved. Whisk into the greek yogurt until smooth.
Pour into chilled crust. Put it back in the refrigerator to firm up. It should chill for at least 2 hours, preferably overnight.
Once it’s firmed up, then you can add your fruit. I chose an assortment of strawberries, kiwis, blueberries, raspberries, bananas and mandarin oranges, but the sky’s the limit. You can add your favorite fruit. It could be all strawberries or all raspberries if that’s your cup of tea. Peaches or mango would also be lovely.
Decorating with fruit is so much fun.
What’s your favorite fruit? Let me know in the comments how you would decorate this Healthy Breakfast Tart.
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Healthy Breakfast Tart
For the crust
- 1 1/2 cups whole blanced almonds (210g)
- 1 1/2 cups walnuts (150g)
- 1 1/2 cups Medjool dates (220g)
- 1 teaspoon pure vanilla extract
For the filling
- 1 envelope (.25oz/7g unflavored gelatin)
- 1/4 cup boiling water
- 32 ounces vanilla non-fat Greek yogurt (907g)
- 2 teaspoons clear imitation vanilla extract (you can use pure vanilla extract but it will change the color)
For the topping
- Assorted fruit of your choice
- Spray an 11" round tart pan with removable bottom with non-stick cooking spray. Set aside.
- Place nuts, dates and vanilla in a food processor. Pulse until a thick dough forms. Pour into prepared crust. With your fingers, press the crust down and up the sides of pan. Place in the refrigerator to chill while you prepare the filling.
- In a small glass measuring cup, add gelatin and boiling water. Stir until completely dissolved. Set aside.
- Add yogurt to a large mixing bowls. Whisk in the gelatin mixture until thoroughly combined. Add vanilla. Stir. Pour into prepared crust. Chill for at least 2 hours. Overnight preferred.
- Top with an assortment of sliced fruit. Serve immediately. It is best the first day. Store covered up to 3 days.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.