Here is my favorite no bake fruit tart recipe, with a simple graham cracker crust, creamy vanilla filling, and topped with fresh seasonal fruit that looks as good as it tastes.
This fruit tart is my go-to dessert when I need something that looks fancy but doesn’t require turning on the oven. My kids love helping me arrange the fruit on top, and I love that it comes together in just 20 minutes. Perfect for those hot summer days when baking feels impossible!
Why You’ll Love This Fruit Tart
- No baking required – You can whip this up in just 15-30 minutes without turning on the oven, making it perfect for hot summer days or when you need a quick dessert.
- Naturally sweetened – The dates and honey provide all the sweetness you need, so you can feel good about serving this to your family without any refined sugar.
- High-protein treat – Thanks to the Greek yogurt and pecans, this tart gives you a satisfying dessert that won’t leave you crashing later.
- Simple, wholesome ingredients – Just seven ingredients that you can probably find at any grocery store, and they all work together to create something that tastes way fancier than it actually is.
- Customizable with seasonal fruit – You can swap in whatever berries are in season or on sale, making this recipe work year-round and never get boring.
What Kind of Dates Should I Use?
Medjool dates are really the way to go for this no-bake tart crust since they’re naturally soft and sticky, which helps bind everything together without needing to add any liquid. If you can’t find Medjool dates, Deglet Noor dates will work too, but you might need to soak them in warm water for about 10 minutes to soften them up first. Make sure your dates are fresh and pliable – if they feel hard or dried out, they won’t blend well with the pecans and your crust might fall apart. When you’re shopping, look for dates that feel slightly soft when you give them a gentle squeeze, and avoid any that have crystallized sugar on the outside.
Options for Substitutions
This no-bake tart is super forgiving when it comes to swaps – here’s what you can change up:
- Raw pecans: You can easily swap pecans for walnuts, almonds, or cashews. Just make sure they’re raw so the crust holds together properly when processed.
- Medjool dates: Regular dates work fine if you can’t find Medjool – just soak them in warm water for 10 minutes first to soften them up. You can also use dried figs for a different flavor.
- Greek yogurt: Regular plain yogurt works, but drain it through a fine mesh strainer for 30 minutes first to remove excess liquid. You could also use mascarpone or cream cheese mixed with a little milk for richness.
- Mixed berries: Use whatever fresh fruit you have on hand – sliced peaches, kiwi, or even mandarin oranges work great. Frozen berries are okay too, just thaw and drain them first.
- Honey: Maple syrup or agave nectar make good substitutes. Start with less since some sweeteners are stronger than honey.
Watch Out for These Mistakes While Making
The biggest mistake when making no-bake fruit tarts is not processing the pecan and date crust long enough – you want it to stick together when pressed between your fingers, so pulse until it forms a cohesive mixture that holds its shape.
Another common error is using dates that are too dry or hard, which won’t bind the crust properly, so make sure your Medjool dates are soft and sticky (you can soak tough dates in warm water for 10 minutes if needed).
Don’t skip chilling the crust for at least 30 minutes before adding the yogurt filling, as this helps it firm up and prevents the filling from making it soggy.
Finally, wait to add the fresh fruit until just before serving to avoid excess moisture that can make your beautiful tart watery and cause the berries to lose their shape.
What to Serve With No Bake Fruit Tart?
This no bake fruit tart is pretty perfect on its own, but it pairs beautifully with a cup of coffee or tea for an afternoon treat. If you’re serving it for dessert after dinner, try adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. The nutty pecan crust and creamy yogurt filling also go great with a glass of sparkling water with lemon, or even a light dessert wine if you’re feeling fancy. For a brunch spread, this tart works wonderfully alongside other fresh fruit, yogurt parfaits, or some simple pastries.
Storage Instructions
Refrigerate: This no bake fruit tart needs to stay chilled to keep its shape and freshness. Cover it with plastic wrap or store it in an airtight container in the fridge for up to 3 days. The berries will start to get a bit soft after that, but it’ll still taste great!
Make Ahead: You can definitely prep this tart ahead of time! Make the pecan crust up to 2 days early and keep it covered at room temperature. Then just add the yogurt layer and fresh fruit a few hours before serving for the best texture and appearance.
Serve: Let the tart sit at room temperature for about 10-15 minutes before slicing if it’s been in the fridge for a while. This makes it easier to cut clean slices without the crust crumbling. Use a sharp knife and wipe it clean between cuts for the prettiest presentation.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0 minutes |
| Total Time | 15-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 40-50 g
- Fat: 90-100 g
- Carbohydrates: 150-170 g
Ingredients
For the crust:
- 2 cups whole pecans
- 10 medjool dates, pits removed
- 1 pinch flaky sea salt
For the topping:
- 1 1/2 cups plain greek yogurt
- 1 cup mixed fresh berries (raspberries, blueberries, or blackberries)
- 6 strawberries, sliced
- 2 tbsp honey
Step 1: Prepare the Pecan-Date Crust
- 2 cups whole pecans
- 10 Medjool dates, pits removed
- 1 pinch flaky sea salt
In a food processor, pulse the whole pecans until they are ground into a semi-fine meal.
Add the pitted Medjool dates and flaky sea salt, then pulse until the mixture starts to hold together like dough when pinched.
This creates a sticky, cohesive mixture that will form the crust base.
Step 2: Form and Chill the Crust
Press the prepared pecan-date mixture (from Step 1) evenly into the bottom and up the sides of an 8 or 9 inch tart pan with a removable bottom.
Make sure to form a flat, even crust.
Place the tart pan in the freezer and chill the crust for at least 10 minutes, or leave it there for up to 1 week if making ahead.
I find that freezing the crust makes it much easier to remove cleanly from the pan later.
Step 3: Add the Yogurt Filling
- 1 1/2 cups plain Greek yogurt
Once the crust has chilled and set, carefully remove it from the tart pan and transfer it onto a serving plate.
Spread the plain Greek yogurt evenly over the base, creating a smooth layer that covers the entire crust.
Step 4: Top with Fresh Berries and Honey
- 1 cup mixed fresh berries (raspberries, blueberries, or blackberries)
- 6 strawberries, sliced
- 2 tbsp honey
Arrange the mixed fresh berries and sliced strawberries over the yogurt layer.
Drizzle the honey evenly over the top.
To make the tart even more special, I like to use a variety of berries for color and a hint of tanginess.
Slice the tart and serve chilled.
