Blueberry Tart with Lemon-Honey-Yogurt Filling
Prep time
Cook time
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This Gluten-Free Blueberry Tart is the perfect Summer dessert. Graham cracker crust + lemon honey yogurt filling + juicy blueberries. Perfectly balanced between sweet and tart and a total crowd pleaser. Note: Yogurt needs to drain for at least 8 hours or overnight, so plan ahead for it.
Recipe type: Dessert, Summer
Cuisine: Gluten-Free, Vegetarian
Serves: 8 servings
Graham Cracker Crust (makes a 9 inch round tart pan)
  • 2 cups plus 2½ tablespoons of graham cracker crumbs (We used approximately 1⅔ boxes of Schar Honeygrams pulsed in a food processor to make the graham cracker crumbs)
  • 1 tablespoonsugar
  • Pinch of salt
  • 3 tablespoons butter, melted
  • 1 large egg white
Lemon Honey Yogurt Filling
  • 3 cups plain Greek-style nonfat yogurt, drained at least 8 hours, preferably overnight (you want to reduce the water content, so drain in a cheese cloth and strainer) We used Fage Plain 0% Fat Greek Yogurt. Any brand Greek yogurt or dairy-free Greek yogurt will work.
  • 3 tablespoons honey
  • 3 teaspoons fresh lemon juice
Blueberry Topping
  • Approximately 1½ cups fresh blueberries
Graham Cracker Crust
  1. Preheat the oven to 350 degrees & spray with cooking spray a 9 inch round fluted tart pan with a removable bottom.
  2. In a food processor, pulse the graham crackers with sugar and salt until finely ground.
  3. Add the melted butter and egg white and pulse until the crumbs are evenly coated.
  4. Press the crumbs evenly over the bottom and up the sides of the tart pan.
  5. Bake for about 15 minutes, until the crust is lightly browned.
  6. Let the crust cool completely.
  7. Can be made a day ahead.
  8. When ready to fill with the yogurt filling, carefully push the removable tart pan bottom up and away from the removable sides.
  1. In a medium bowl, mix the drained yogurt with the honey and lemon juice (NOTE: The filling can be made a day ahead, just mix well before spreading into the crust the next day)
  2. Spread the yogurt mix in the cooled crust.
Add the berries!
  1. Arrange blueberries over the surface of the yogurt in any pattern you like.
  2. Serve and enjoy!
  3. Keeps well in the refrigerator for several days.
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