Light Lemon Yogurt Tart

These lightened up lemon & raspberry yogurt tart is the perfect light treat! The no bake sweet and tangy yogurt based filling is made with a few simple ingredients and nestled in a delicious, nutty almond crust. Top with juicy raspberries and you have an easy, beautiful and delicious dessert to enjoy year round.
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 people


Almond Tart Crust

  • 2 cup almond flour
  • 1/3 cup coconut oil melted
  • 3 Tbsp maple syrup
  • 1 tsp cinnamon

Creamy Lemon Tart Filling

  • 1 3/4 cup FAGE 2% Total Greek Yogurt I use 2%, but any fat content will work
  • 4 oz. reduced fat cream cheese
  • 1 tsp vanilla extract
  • 2 Tbsp maple syrup
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice fresh


Almond Crust

  • Preheat the oven to 350ºF. Grease a 10-11" tart with cooking spray or oil.
  • In medium bowl, add all tart crust ingredients together and mix well.
  • Press mixture in an even layer firmly into the tart pan. Make sure to press into the edges as well. Poke holes into the crust to prevent bubbles from forming.
  • Bake for 12-15 minute until crust is golden brown. Let cool.

Yogurt Lemon Filling

  • In large bowl, add all lemon tart filling ingredients together. Use a hand mixer to mix and blend until smooth consistency.
  • Pour filling into cooled tart crust and spread evenly in pan.
  • Top with fruit and berries as desired. Chill.


This tart is best served when filling is added several hours prior to serving for the most crisp tart crust. 
Notes: Crust can be made a day ahead and stored in the refrigerator in a covered container. 
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