Simple Strawberry Tart with Lemon Honey Yogurt Filling
Anyway you slice it, this Gluten-Free Strawberry Tart is the perfect Spring and Summer dessert! Graham Cracker Crust + a luscious Lemon Honey Yogurt filling + juicy Strawberries! Easy to make, light and fresh tasting!
Simple Strawberry Tart with Lemon Honey Yogurt Filling
A gluten-free dessert that showcases fresh strawberries and is perfect for Spring and Summer!
So excited for you to try this gluten-free Simple Strawberry Tart with Lemon Honey Yogurt Filling and Graham Cracker Crust!
Just a few ingredients, fresh and light, looks fancy but super easy to make and so tasty!
The slightly tart Lemon Honey Yogurt filling pairs perfectly with the sweet juicy strawberries and graham cracker crust for a perfect sweet-tart taste.
And the only cooking involved is the graham cracker crust, as the yogurt filling is no bake!
I have a cooking video on this page so you can see how quick and easy it is to make this!
If you’re new to the website, I have a printable recipe at the bottom of every recipe page with exact measurements and directions.
The strawberries have been so fresh and juicy lately and when you make this tart, you want to use the freshest and tastiest fruit you can find, because the fruit is the star of the show!
So this Simple Strawberry Tart can be perfect any time of year but especially in the Spring, making it perfect for Easter, Mother’s Day and just anytime you want a fresh and yummy treat!
In fact, since it’s really just fresh strawberries and yogurt, we’ve been known to eat it any time of day!
So let’s make it!
All you need is 9 ingredients:
greek yogurt (I use 0% fat)
fresh lemon juice
honey
gluten-free graham crackers
sugar
butter
egg white
a pinch of salt
lots of fresh strawberries
And it looks all fancy but is super easy to make!
And it can be partially or fully made-ahead (see tips below)
Important Pro Tip: The yogurt needs to be drained for several hours or overnight. This is an important step so that water drains and the filling is thick and creamy. So definitely plan a day ahead!
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.
Now let’s make the tart!
Let’s start the graham cracker crust.
This is the only part of the tart that require backing and it is simply:
gluten-free graham crackers
sugar
butter
egg white.
You mix it all together in a food processor…
graham cracker crust
Then gently press into a tart pan and bake.
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….
Next, on to the no-bake, Lemon Honey Yogurt Filling…
This is simply:
the drained yogurt
honey
lemon juice
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!
Just look at how creamy and luscious it is!
Before spreading the yogurt filling into the baked and cooled graham cracker crust, gently remove the tart from the baking pan.
It comes out really easily, then holding the inside of the tart, gently lift off the tart pan base. If you forget this step, you can removed the tart from the pan after filling but leave the base.
Now it’s time to assemble the tart!
Spread the Lemon Honey Yogurt Filling into the graham cracker crust…
And add the strawberries!
I trt to slice the strawberries in a similar thickness but if they’re not, that’s ok too!
And I like to place all the strawberries on a plate and try to choose similar sized slices when I first start laying them on the tart.
But importantly.… You can lay out the strawberries any way you like— in a pattern or randomly, and it is going to look great!
The color of fresh berries pops against the whiteness of the yogurt filling and is super pretty!
That’s it!
The final tart is always a show stopper, but you can see how simple it is!
And it is super fresh tasting with all the juicy strawberries!
Who wants a slice?
Pro Tips on making partially or fully ahead of serving:
Graham Cracker Crust — can be made a day or 2 ahead
Lemon Honey Yogurt Filling – can be made a day ahead (just stir well before spreading into graham cracker crust)
Strawberries – I find best to cut just before placing on tart
Entire Tart – the entire tart can be assembled a day before serving, though it continues to keep well in the refrigerator for several days.
Hope you love it as much as we do!
PIN it!
Scroll down for recipe and leave a comment if you make it.
Simple Strawberry Tart with Lemon Honey Yogurt Filling
This Simple Strawberry Tart is a perfect Spring and Summer dessert. Graham cracker crust + lemon honey yogurt filling + juicy strawberries. Fresh tasting, perfectly balanced between sweet & tart and a total crowd pleaser. Plus it looks fancy, but is super easy to make! Note: Yogurt needs to drain for at least 8 hours or overnight, so plan ahead for
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Dessert, Snack, Holiday, Spring
Cuisine: Gluten-Free, Nut-Free, Vegetarian
Servings: 8servings
Author: Healthy Gluten-free Family
Ingredients
Graham Cracker Crust (makes a 9 inch round tart pan)
2cupsplus 3 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
1tablespoonsugar
Pinchof salt
3tablespoonsbutter or dairy-freemelted
1large egg white
Lemon Honey Yogurt Filling
3cupsplain Greek-style nonfat yogurtdrained 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.
3tablespoonshoney
3teaspoonsfresh lemon juice
Strawberry Topping
Approximately 1 lb fresh strawberriessliced
Instructions
Graham Cracker Crust
Preheat the oven to 350 degrees & spray with cooking spray 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.
When ready to fill with the yogurt filling, carefully push the removable tart pan bottom up and away from the removable sides.
NOTE: Can be made a day ahead of assembling the tart.
Lemon Honey Yogurt Filling
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
Add the Strawberries!
Arrange sliced strawberries over the surface of the yogurt in any pattern you like.
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 ...