Summery Blueberry Tart

Anyway you slice it, this Gluten-Free Blueberry Tart is the perfect Summer dessert! Graham cracker crust + lemon honey yogurt filling + juicy blueberries.

Gluten-Free Blueberry Tart
Summery Blueberry Tart

Easy to make, festive, sweet & tart in every bite and a total crowd pleaser!

Anyway you slice it, this BLUEBERRY TART with Lemon Honey Yogurt Filling + Graham Cracker Crust is a perfect Summer dessert!

I made this a few weeks ago for my son’s birthday and plan to make it again for Father’s Day, then maybe again around July 4th… you get the point.

It’s super easy to make, festive and a total crowd pleaser! The slightly tart filling pairs perfectly with the juicy blueberries and graham cracker crust for a perfect sweet-tart taste.

All you need is 9 ingredients:  lots of fresh blueberries, greek yogurt, fresh lemon juice, honey, gluten-free graham crackers, sugar, butter, egg white, and a pinch of salt.

And it can be made partially or fully ahead of time and is super easy.

One important 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.


Overnight the yogurt drains and releases water which you discard.

Now back to making the tart.

Let’s start the graham cracker crust.

It is simply gluten-free graham crackers, pulsed in a food processor, sugar, butter and an egg white.

You mix it all together in a food processor, then gently press into a tart pan and bake.

The tart crust can be made a day ahead.

Next, on to the yogurt filling. This is simply the drained yogurt blended with honey and lemon juice for the perfect sweet-tart taste.

 

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.

Spread the Lemony Yogurt filling and then top with blueberries! That’s it!

You could top this with any combination of summer berries and it’s a standout Summer dessert!

This simple tart is fun, festive and delicious!

gluten-free blueberry tart

Hope you love it as much as we do!

Recipe adapted from Food and Wine.

Scroll down for recipe and leave a comment if you try.

Recipe

Summery Blueberry Tart
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Dessert, Summer
Cuisine: Gluten-Free, Vegetarian
Serves: 8 servings
Ingredients
Graham Cracker Crust (makes a 9 inch round tart pan)
  • 2 cups plus 2½ tablespoons of graham cracker crumbs (We used approximately 1½ boxes of Schar Honeygrams pulsed in a food processor to make the graham cracker crumbs)
  • 1 tbsp sugar
  • Pinch of salt
  • 3 tablespoons butter, melted
  • 1 large egg white
Lemon Honey Yogurt Filling
  • 3 cups 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)
  • 3 tablespoons honey
  • 3 teaspoons fresh lemon juice
Blueberry Topping
  • Approximately 1½ cups fresh blueberries
Instructions
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.
Filling
  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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