Raspberry Greek Yogurt No-Bake Tart

You all know that I love to bake, but sometimes it’s just too darn hot. The perfect solution is this rich and creamy no-bake tart, made with fresh raspberry purée, non-fat Greek yogurt, and an easy crust that comes together in the food processor in no time flat. The nice thing about this crust is that you can use up leftover cookies, nuts, rolled oats, even dried fruit — mix it all up with melted butter or, as I have here, with coconut oil, chill it for 30 minutes, and you’re halfway to getting dessert on the table without ever cranking up the oven.

Makes 1 9-inch tart or 2 5-inch tarts

for the filling:

2 cups non-fat Greek yogurt

1/2 pint fresh raspberries

2 teaspoons light agave syrup

1 teaspoon fresh lemon zest

Fresh berries for garnish

for the crust:

1.5 cups crushed cookies (graham cracker, chocolate wafer, biscotti, shortbread, etc.)

1 tablespoon granulated sugar

5 tablespoons melted coconut oil or butter

First, line a fine-mesh strainer with a couple of paper towels or cheesecloth and place it over a bowl, Put the Greek yogurt into the strainer and put it in the refrigerator for at least four hours or overnight. This allows any extra whey to drain off, allowing the yogurt to thicken.

Next, make the crust by putting the cookies, sugar, and melted coconut oil or butter into a food processor and pulsing until combined. The mixture will resemble damp sand and holds together when you squeeze it between your fingers. Pat it into the bottom and sides of a pie pan, about 1/4″ thick, then chill in the refrigerator for at least 30 minutes.

Make the raspberry purée by pulsing the raspberries and light agave syrup in the food processor until smooth, then strain out the seeds. It makes about 1/2 cup of purée. Cover and refrigerate until ready to use.

To make the filling: after the yogurt has drained, discard the whey and put the thickened yogurt in a bowl. Add two tablespoons of raspberry purée and blend well, then add more purée, a tablespoon at a time, to taste (I use about five tablespoons), then fold in the fresh lemon zest.

To assemble the tart: remove the chilled crusts from the refrigerator and spoon the filling into the crust until it reaches almost the edge of the crust. Smooth it out, top with fresh berries of your choice, then chill for at least an hour before serving. It also freezes well!

Carla’s Tips:

• You really can put almost anything into the crust — it’s great if you add crackers or a few pretzels for a touch of salt, and dried dates and figs can provide a nice natural sweetness (just omit the sugar). Nuts add a nice crunch and extra flavor — almonds, hazelnuts, pecans, whatever you prefer.

• Take advantage of beautiful seasonal fruit — this tart works with strawberries, blackberries, peaches, and kiwi, just to name a few!

Petite pie dishes courtesy of Le Creuset

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