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Kiwi Yogurt Tart by Tori Wesszer from Fraiche Nutrition. So beautiful and healthy, great as a dessert or even for breakfast!
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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.

Course Breakfast, Dessert
Keyword brunch, Dessert, Fruit, greek yogurt, Kiwi, tart
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 8 hours
Servings 10 -12
Author Fraîche

Ingredients

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

Instructions

Drain the Yogurt

  1. 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

  1. Preheat the oven to 350 F.

  2. 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.

  3. 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

  1. 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.

  2. Place the cut kiwifruit in a circular pattern on top of the yogurt filling and refrigerate for 2-8 hours until ready to serve.