As show stopping as it is delicious, this Kiwi Yogurt Tart will be the star of your next brunch or dessert. It’s naturally gluten-free and almost too gorgeous to eat!
There are few things in this world more beautiful than a kiwifruit. The contrast and symmetry makes them a pure work of art: way to show off Mother Nature!!!
How to Make a Yogurt Tart
I wanted to make a tart that was on the lighter side, and oh boy, does this recipe ever deliver. A rich, protein-packed Greek yogurt fills a nutty-coconut base sweetened with a bit of honey, and the whole thing is topped with a beautiful display of kiwifruit! It’s healthy and really not complicated in the slightest. To be honest, I would eat this for breakfast and feel great about it. Of course, it makes a showy dessert to serve to your family or guests too. Don’t have kiwi fruit? Use strawberries, raspberries or really any fruit you want.
Kiwi Health Benefits
Kiwifruit, are a nutrient-dense food, meaning they have a lot of nutrition per calorie; an average kiwifruit contains a mere 45-50 calories. They are rich in vitamin C to support immune and skin health, along with fibre and potassium, which help reduce the risk of heart disease. In fact, one serving (2 kiwis) of green kiwifruit contains as much fibre as a bowl of bran flakes and as much potassium as a medium banana!
What Fruit to Use on a Fruit Tart
There are no wrong answers here! I used both golden and green kiwis to add visual appeal and contrast to the tart. The Green Kiwis are tangier whereas the Sungold Kiwis are sweeter and milder with a smoother texture; you can use either one or both, it’s really up to you!
You can add more or less honey to the filling as you wish, the sweetness can be easily adjusted based on how sweet you want it. I would love to hear how you like the recipe in the comments below! Enjoy!
Kiwi Yogurt Tart
Kiwi Yogurt Tart
As show stopping as it is delicious, this Kiwi Yogurt Tart with a crunchy coconut and pecan crust, will be the star of your next brunch or dessert! Add 1 tablespoon of lime juice and the zest of a lime to the yogurt filling to add a citrus twist. A teaspoon of vanilla would also be lovely should you wish.
For the Crust:
- 1 ½ cups pecans
- 1 ½ cups sweetened shredded coconut
- ½ teaspoon cinnamon
- 1 tablespoon honey
- 2 tablespoons melted butter or coconut oil
- pinch salt
For the Yogurt Filling:
- 4 cups plain full-fat Greek yogurt
- ½ cup honey (or to taste)
- 3 SunGold Kiwis peeled cut into ¼” thick slices
- 3 Green Kiwis peeled and cut into ¼” thick slices
Drain the Yogurt
The night before, line a colander with paper towel and place the Greek yogurt on top of the paper towel. Cover with plastic wrap and refrigerate overnight to drain the yogurt and make it thicker.
Make the Crust
Preheat the oven to 350 F.
Place all of the crust ingredients in a food processor and pulse until the mixture forms a fine crumble that sticks together when pressed between your fingers. Spray a 10" tart pan with non-stick cooking spray.
Pat the crust firmly and evenly along the bottom and up the sides of the tart pan. Bake the crust until golden brown, for around 12 minutes. Set aside to cool.
Make the Yogurt Filling
Combine the drained yogurt with the honey in a medium bowl and stir together until combined. Spoon the filling and smooth evenly over the cooled prepared crust.
Place the cut kiwifruit in a circular pattern on top of the yogurt filling and refrigerate for 2-8 hours until ready to serve.