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.
Ingredients
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
Instructions
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.
Notes
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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