Anyway you slice it, this Gluten-Free Blueberry Tart is the perfect Summer dessert! Graham cracker crust + lemon honey yogurt filling + juicy blueberries.
Lemon-Honey-Yogurt Blueberry Tart
Easy to make, festive, sweet & tart in every bite and a total crowd pleaser!
June 2020: We made this last week to celebrate my son’s 15th birthday because it’s one of his favorite desserts.
And we made it again this past weekend… Something tells me it will be on repeat all summer!
It’s super easy to make and beyond yummy! The slightly tart filling pairs perfectly with the juicy blueberries and graham cracker crust for a perfect sweet-tart taste in every bite!
Plus, while we love it with all blueberries, you can switch up the fruits and do a mix of strawberries, raspberries, blackberries and blueberries for something different or for something festive! (see photo below)
Hope you love it as much as we do!
Anyway you slice it, this BLUEBERRY TART with Lemon Honey Yogurt Filling + Graham Cracker Crust is a perfect Summer dessert! (although we’ve been known to eat it any time of day!)
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!
As I mentioned above, you could also switch up the fruit and top this with any combination of summer berries and it’s a standout Summer dessert!
While we make this mostly in the Summer/ early Fall when the berries are freshest, it is also a great dessert around the holidays if you find great looking fruit!
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: Healthy Gluten-Free Family
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 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 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
Approximately 1½ cups fresh blueberries
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.
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.
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 ...