A No-Fuss Recipe for a Nutrient-Packed Yogurt Tart Topped with Cherry Preserves

This dessert is inspired by one of my favorite Greek treats: yogurt with cherry preserves. Here, I’ve turned it into a no-fuss gluten-free tart that my little one, who suffers from a severe wheat allergy, can enjoy for dessert. The ingredients are simple and provide a nice blend of fiber, fat, and protein thanks to the combination of fruit, nuts, and Greek yogurt. In fact, it can make for a fun brunch option, as it doesn’t read like a traditional dessert.

(Related: How to Make Vegan Desserts—The Basics of Plant-Based Baking)

No-Bake Honey Yogurt Tart

Serves 6 

Ingredients

Tart 

• ¾ cup  certified gluten-free rolled oats
• ½ cup raw walnuts
• 1 cup pitted dates
• ¼ tsp  ground cinnamon
• 1 packet gelatin
• ¼ cup water
• ¼ cup milk
• 1 ¾ cups full-fat Greek yogurt
• ¼ cup honey
• ¼ tsp  pure vanilla extract

Compote

• 2 cups fresh or frozen cherries, pitted
• ¼ cup sugar
• 1 Tbsp water
• 1 tsp freshly squeezed lemon juice

Directions

Tart 

1. In a food processor fitted with a steel blade, grind the oats and walnuts to a coarse meal.
2.  Place the dates in a small bowl and cover with hot water. Soak for 5 minutes to tenderize. Drain the dates and add them to the food processor along with the cinnamon. Pulse to obtain a uniform paste that sticks between your fingers.
3. Spread the mixture evenly in a 9-inch springform pan. Use the bottom of a glass to press the crust in firmly.
4. In a small bowl, combine the gelatin and water. Let stand for 5 minutes so that the gelatin can absorb the water. Heat the milk for 30 seconds in the microwave. Add the warm milk to the gelatin mixture, stirring until the gelatine is dissolved.
5. In a large bowl, whisk together the yogurt, honey, and vanilla. Pour in the gelatin mixture, whisking until smooth.
6. Pour the yogurt mixture onto the crust and spread into an even layer. Refrigerate for 8 hours or until the yogurt sets.

Compote

1. In a small saucepan set over medium heat, combine the cherries, sugar, water, and lemon juice.
2. Bring to a boil, then reduce to a simmer and cook for 7 to 10 minutes, until the liquid is reduced by one-third.
3. Let the cherries cool to room temperature. Serve with the tart slices. Any leftover compote can be stored in an airtight container in the refrigerator for up to 4 days.

Excerpted from Everyday Mediterranean by Vanessa Perrone. Copyright © Vanessa Perrone. Photographs by Ariel Tarr. Published by Appetite Books by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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