Comments on: No-Bake Greek Yogurt Tart

By: Dea Brayden

Dea Brayden — Fri, 17 Apr 2026 03:44:35 +0000

So easy. So healthy. So yummy! Thanks! I’ve made this several times. It’s a crowd pleaser.

By: Tom

Tom — Mon, 08 Sep 2025 05:45:10 +0000

In reply to Kate. Made it tonight with about half non-fat and half regular Greek yogurt cuz that's what we had in the fridge. It was very good, but not having made it before can't compare it to the by-the-book version.

By: Cookie and Kate

Cookie and Kate — Wed, 20 Aug 2025 03:09:05 +0000

In reply to M. Caldejon. Hi M, yes, this won't work in a large aluminum pie pan. As the recipe specifies, You’ll need a 9 to 9 1/2-inch tart pan with a removable bottom (or 6 ramekins for individual servings) to make this recipe. Do not attempt this recipe with a tart pan that does not have a removable bottom! If you can purchase small aluminium mini-pans for individual servings, that will work. It's impossible to cut and slice the tart out of a pan without a removable bottom, but you can scoop out the crust and filling in bites when it is individually portioned.

By: M. Caldejon

M. Caldejon — Mon, 18 Aug 2025 10:11:38 +0000

I’m bringing this to a friend who is under the weather and like to use disposable pans… I’m thinking there shouldn’t be a problem if I make shell as directed, put in aluminum pie pan, freezing as directed and finish as instructed… perhaps no need for removable bottom… thoughts?

By: Carmen GARCIA

Carmen GARCIA — Sun, 17 Aug 2025 18:14:14 +0000

This tart is amazing!!!!!! So easy!
I definitely recommend the Ramekin use because there is no fighting…..” Mom my portion is smaller than….!”
And no need to be so careful when you serve it, it’s sooo delicious and delicate!
Plus no baking, fresh and healthy ( ish!)
Kudos Kate!!!
Carmen

By: Jane

Jane — Sun, 17 Aug 2025 11:01:26 +0000

Such a clever recipe :
I used walnuts and almonds as that was all I had in the cupboard and added lots of cinnamon too . Went down well and felt good knowing it was so healthy .
Thank you !

By: Shell

Shell — Thu, 02 Jan 2025 16:46:13 +0000

Love the Greek Yogurt Fruit Tart. Sooooo easy and delicious. It does look quite impressive but was very easy to whip up after dinner and serve within 20 minutes time. I’ll be keeping this one in the rotation! Thank you :-)

By: Jen

Jen — Sun, 04 Aug 2024 14:50:35 +0000

In reply to Amy Berenson. I made the crust yesterday and still have it in the freezer. I’m wondering how long I can keep it in there before filling? Was thinking I might take it out to thaw (just enough to cut into pieces) and then re-freeze individual slices. I can then pull out a slice at a time and dress with yogurt, etc.? Anyone want to weigh in as to whether or not this compromises the outcome?

By: Kate

Kate — Thu, 18 Jul 2024 10:44:42 +0000

In reply to Debbi. You're welcome, Debbi!

By: Debbi

Debbi — Mon, 08 Jul 2024 19:28:12 +0000

You did it again (as always)! Not only is this healthy and delicious, it is the perfect no-bake summertime dessert for the triple digit temperatures we are experiencing in the west. I just made it again for my daughter’s birthday. I have the shell in the freezer and will assemble when we are ready for it. Thank you Kate and Ali.