With a luscious Lemon Honey Yogurt filling, Fresh Raspberries and a Graham Cracker Crust, this gorgeous gluten-free dessert not only tastes amazing but is a healthier berry tart. Finish with a drizzle of Lemon Raspberry Sauce, and it elevates this simple raspberry tart into a mouthwatering dessert! With just a few ingredients, it is easy to make!
Gluten-Free Raspberry Tart
Easy recipe for a healthier Gluten-Free Raspberry Tart!
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This Gluten-Free Raspberry Tart drizzled with Lemon Raspberry Sauce (optional) is fresh, light and so delicious, no one will guess it is gluten-free or a healthier dessert!
With a luscious Lemon Honey Yogurt filling, fresh Raspberries and a Graham Cracker Crust, this gorgeous gluten-free dessert has a wonderful sweet-tart flavor in every bite, and is a healthier berry tart!
Finish with a drizzle of Lemon Raspberry Sauce, and it elevates this simple raspberry tart into a mouthwatering gluten-free dessert!
And it looks fancy and impressive but made with just a few ingredients, it is a remarkably easy to make!
What you will love about this Gluten-Free Raspberry Tart
*Fabulous sweet-tart flavor! The luscious and slightly tart Lemon Honey Yogurt filling pairs perfectly with the sweet tart juicy raspberries and crunchy graham cracker crust for a perfect sweet-tart taste. Finish with a drizzle of the Lemon Raspberry Sauce, and it is perfection!
*A healthier dessert option! Bursting with fresh berries and a Greek yogurt in every bite, it is a healthier dessert option. In fact, since it’s really just fresh raspberries and yogurt, we’ve been known to eat it any time of day!
*Fresh raspberries in every bite! Perfect for all the berry lovers at your table, and it makes for a fresh light dessert option.
*Only cooking required is for the graham cracker crust, as the yogurt filling is no bake!
*Impressive looking but easy to make. This simple raspberry tart always looks so pretty and makes a statement with the fresh red raspberries, but it is ridiculously simple.
*Can be prepared ahead and assembled last minute. We all love a dessert that can be made ahead of time! This Gluten-Free Raspberry Tart has many options for prepping ahead and assembling last minute.
And this Gluten-Free Raspberry Tart comes together in 3 Simple Steps:
1. Make the graham cracker crust (can be done 1 day in advance)
2. Make the lemon honey yogurt filling (can be done 1 day in advance)
3. Rinse your raspberries and assemble! (freshest day of serving, though stays good for up to 5 days)
Step by Step How to Make this Gluten-Free Raspberry Tart
I like to start with the yogurt filling because the yogurt needs to drain 8 hours or overnight. It is an important step because the yogurt drains excess water, making it extra thick and creamy (and extra tasty!). So it is important to plan a day in advance when making this gluten-free raspberry tart.
And draining the yogurt is easy!
Literally scoop the yogurt into a cheese cloth place the entire thing in a large strainer sitting inside a bowl and gently cover and refrigerate. Then you discard the excess water. (see photos below)
Once drained, the ingredients you will need are:
the drained yogurt
blended together for the perfect sweet-tart taste.
Just a note, it’s not overly sweet or tart, more like slightly flavored yogurt and just perfect!
Graham Cracker Crust
Tip: As the graham cracker crust needs to cool before adding the Lemon Honey Yogurt filling, you should plan to either make the crust a day ahead, or if it’s cool outside, place outside a few minutes to speed up the cooling process.
The ingredients you will need are:
gluten-free graham crackers
a touch of sugar
and an egg white
All you do is mix all the ingredients together in a food processor (a mixing bowl would be fine if you already have graham cracker crumbs but as I use the food processor to make the graham cracker crumbs, I find it easiest to mix everything in the food processor).
Then press into the tart pan and bake.
When fully cooled, before adding the yogurt filling and berries, remove the gluten-free graham cracker crust from the tart pan.
On the day you are first serving it, spread the lemon honey yogurt filling into the gluten-free graham cracker crust. Then top with raspberries.
You can lay out the raspberries any way you like— in a pattern or randomly, and it is going to look great!
I tend to start with an outside circle, then move to smaller circles. But I’ve also, just thrown them on randomly!
And look how creamy and luscious the lemon honey yogurt filling is!
Lemon Raspberry Sauce
The lemon raspberry sauce is the best finishing touch!
It elevates the Raspberry Tart to a special dessert perfection for any occasion.
It’s made with just 2 ingredients:
raspberry preserves, and
fresh lemon juice
Simply mix the ingredients together with a spoon to combine well. Then strain them using a fine mesh strainer to remove the seeds and so that they sauce is smooth.
Drizzle over the entire tart or individual slices, and enjoy!
Each bite is a perfect combination of crunchy graham cracker crust, luscious yogurt filling and fresh juicy berries!
Fresh and unbelievably delicious, no one will believe it’s gluten-free (or a healthier dessert)!
Tip: We love to drizzle it over individual slices if we think we think we will have any leftovers because the tart stays fresher stored without the sauce.
With a luscious Lemon Honey Yogurt filling, Fresh Raspberries and a Graham Cracker Crust, this gorgeous gluten-free dessert not only tastes amazing but is a healthier berry tart! Finish with a drizzle of Lemon Raspberry Sauce, and it elevates this simple raspberry tart into a mouthwatering dessert! And made with just a few ingredients, it is easy to make but looks impressive. Note: Yogurt needs to drain for at least 8 hours or overnight, so plan ahead for it.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Cuisine: Gluten-Free, Nut-Free
Keyword: easy gluten free dessert recipe, gluten-free berry dessert, gluten-free raspberry tart, healthier gluten-free berry tart, raspberry yogurt berry tart, gluten-free raspberry yogurt tart
Author: Healthy Gluten-free Family
1 9 inch fluted round tart pan with removable bottom
Graham Cracker Crust (makes a 9 inch round tart pan)
2cupsplus 2 1/2 tablespoons of graham cracker crumbsWe used approximately 1 2/3 boxes of Schar Honeygrams pulsed in a food processor to make the graham cracker crumbs
3tablespoonsbutter or dairy-free butter, melted
Lemon Honey Yogurt Filling
3cupsplain 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.
Preheat the oven to 350 degrees F & spray with cooking oil of choice, a 9 inch round fluted tart pan with a removable bottom.
In a food processor, pulse the graham crackers with sugar and salt until finely ground. Add the melted butter and egg white and pulse until the crumbs are evenly coated.
Press the crumbs evenly over the bottom and up the sides of the tart pan.
Bake for about 15 minutes, until the crust is lightly browned.
Let the crust cool completely.
Make ahead: can be made a day ahead and stored at room temperature, loosely covered with wax paper.
When ready to fill with the yogurt filling, carefully push the removable tart pan bottom up and away from the removable sides. Then carefully peel off the pan base. Place the graham cracker crust on your cake plate or serving plate.
In a medium bowl, mix the drained yogurt with the honey and lemon juice Make ahead: The filling can be made a day ahead, just mix well before spreading into the crust the next day.
Spread the yogurt mix in the cooled crust.
Add the raspberries!
Day of serving, arrange raspberries over the surface of the yogurt in any pattern you like.
Enjoy as is, or drizzle with Lemon Raspberry Sauce.
Store, loosely covered with wax paper, in the refrigerator for several days. Best to store before drizzling with lemon raspberry sauce.
Lemon Raspberry Sauce
In a liquid measuring cup or small bowl, mix the raspberry preserves and lemon juice together with a spoon to combine well. Then using a fine mesh strainer, strain the mixture over another liquid measuring cup or bowl and strain out any raspberry seeds so that the sauce is smooth and liquidy.Can be made ahead and stored the refrigerator.
Drizzle the sauce over each slice or the entire tart as desired.
Tip: the tart stays freshest without the raspberry sauce drizzle, so add the raspberry sauce last minute or on individual slices.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...