Blueberry Tart with Lemon-Honey-Yogurt Filling
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.
Servings: 8 servings
Ingredients
Graham Cracker Crust (makes a 9 inch round tart pan)
- 2 cups plus 2 1/2 tablespoons of graham cracker crumbs We used approximately 1 2/3 boxes of Schar Honeygrams pulsed in a food processor to make the graham cracker crumbs
- 1 tablespoon sugar
- Pinch of salt
- 3 tablespoons butter or dairy-free 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
- 1½ cups fresh blueberries more or less as needed
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.
- Can be made a day ahead.
- When ready to fill with the yogurt filling, carefully push the removable tart pan bottom up and away from the removable sides.
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)
- Spread the yogurt mix in the cooled crust.
Add the berries!
- Arrange blueberries over the surface of the yogurt in any pattern you like.
- Serve and enjoy!
- Keeps well in the refrigerator for several days.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
This looks delicious! What kind of Greek yogurt do you use (brand and flavor)?
Great question! I am going to update the recipe to reflect that we make this with plain Fage 0% milkfat Greek yogurt. Any plain Greek yogurt or Greek dairy free yogurt you love will work, but it should definitely be a greek yogurt because you want something thicker. Let me know if you make it.
Can this be done eggless?
Great question! While I’ve made many of our recipes with egg substitutes, I’ve never tried this one with an egg substitute. Since it’s only 1 egg white, something like a flax egg should work… let me know if you try it.
So delicious. It reminded me of cheesecake because the Greek yogurt gets so thick when it’s strained! I’ll be making this all summer
Thank you! Isn’t the drained yogurt so good? So happy you love it too!
This looks good and delicious. I would like to make a smaller tart, can I half the recipes?
Great question! I have never cut it in half but it would be fine… you’ll just need to have a baking pan that you can use for the crust…
I just made this yesterday and it was a HUGE hit! I was short on time so a store-bought gf graham crust and unstrained Greek yogurt (Fage plain whole milk) were what I had to work with. We used blackberries on top and it was delicious! Took about 5 minutes to assemble.
This was delicious!!!! I used Pamela’s gf graham crackers which I felt were sweet enough so I did not add the extra sugar in the crust. I also did not have a tart pan so I pressed it into a glass pie dish which gave it a nice rustic look and the slices still came out nicely. We used red and blue berries for Memorial Day. Growing up my mom made this no bake cherry cheese pie at Christmas time that I always loved but due to digestive issues I do no eat most dairy and the pie contains condensed milk and cream cheese. I am so happy to have this alternative that tastes nearly identical and so much fresher and healthier!
Yay! So happy you tried and love this recipe and that it reminds you of one you grew up with! Thanks for sharing all your adaptations!
This was so easy to make, and so delicious. I had to substitute with a lactose free Greek yogurt (low FODMAP restrictions), which I was afraid it might compromise the flavor or consistency..it did not at all. It was so light and , refreshing for a 4th of July celebration.
This pie is delicious. I didn’t have a lot of time so I bought a gluten free graham cracker crust to save time. My family enjoyed the pie for dessert after dinner. However my niece commented that since it is primarily yogurt we could also eat it for breakfast so we did!
Love it! Fabulous way to make it even quicker! And yes, we’ve been known to eat it for breakfast too 🙂 Happy you enjoyed it!