Kiwi Almond Yogurt Tart

This no-bake Kiwi Almond Yogurt Tart features a tender almond–coconut oil crust, a lush cream cheese–yogurt filling set with gelatin, and a silky cornstarch–egg yolk topping crowned with fresh kiwi slices. Its delicate balance of nutty, tangy, and sweet flavors makes it a standout dessert for brunch, summer gatherings, or special occasions. Free from gluten and refined flour, it offers a lighter alternative to traditional tarts without sacrificing indulgence.

Cooking Time

• Preparation: 25 minutes (crust, filling, cream)

• Setting Time: 4–6 hours (refrigeration)

• Total Active Time: 25 minutes

• Total Elapsed Time: Approximately 6 hours 25 minutes

Ingredients

Crust

• 2 cups (200 g) almond flour (≈30 Tbsp)

• 1 large egg

• ½ tsp baking powder

• 1 Tbsp honey

• ⅛ cup (30 ml) coconut oil, melted

Filling

• 1 cup (240 ml) plain yogurt

• 315 g low-fat cream cheese, softened

• ½ cup (120 ml) milk

• 1 Tbsp honey

• 1½ Tbsp ( ≈ 11 g) gelatin powder, bloomed in 3 Tbsp cool water for 8 minutes, then dissolved

Cream Topping

• 1 egg yolk

• 1 Tbsp honey

• 1½ Tbsp cornstarch

• 249 ml milk

Decoration

• 2 ripe kiwis, peeled and sliced

Pan Dimensions

• 20 cm × 7 cm (8″ × 3″) tart pan or springform

Step-by-Step Cooking Directions

1. Make the Crust: In a bowl, combine almond flour and baking powder. Stir in egg, honey, and melted coconut oil until the dough clings. Press evenly into the bottom and up the sides of the greased pan. Chill 10 minutes to firm.

2. Prepare the Filling: Bloom gelatin in water; dissolve over a double boiler. In a mixer, beat cream cheese until smooth. Add yogurt, milk, and honey; blend until homogenous. With mixer on low, slowly stream in dissolved gelatin. Pour filling into the crust, smoothing the top. Chill 3–4 hours until set.

3. Cook the Cream Topping: In a small saucepan, whisk egg yolk, honey, and cornstarch. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until thickened and just bubbling. Remove from heat and cool slightly. Spread or pipe cream over the set filling.

4. Decorate and Serve: Arrange kiwi slices in a pattern atop the cream. Return to refrigerator 30 minutes to firm the topping. Slice with a warm knife and serve chilled.

Nutritional Information (per slice; 8 slices)

• Calories: 290 kcal

• Protein: 7 g

• Carbohydrates: 15 g

• Dietary Fiber: 3 g

• Sugars: 10 g

• Total Fat: 22 g

• Saturated Fat: 6 g

• Sodium: 120 mg

The Origins and Popularity of the Recipe

Nut-based crusts trace back to paleo and gluten-free baking innovations, substituting nut flours for wheat to accommodate dietary restrictions. Yogurt and gelatin fillings are inspired by European no-bake cheesecakes and Bavarian creams. The kiwi topping nods to tropical fruit tarts popular in New Zealand and Australia. In recent years, health-conscious bakers on social media have embraced these techniques, making almond–yogurt tarts a trending dessert for their balance of flavor, texture, and diet-friendly profile.

Reasons Why You’ll Love the Recipe

• Effortless No-Bake Process: Avoids oven heat and long baking times.

• Gluten-Free & Grain-Free: Perfect for those with celiac or low-carb preferences.

• Tart Yet Sweet Harmony: Yogurt and honey deliver nuanced sweetness without heaviness.

• Creamy Textures: Layered filling and topping create a multi-dimensional mouthfeel.

• Eye-Catching Presentation: Kiwi’s vibrant green adds a gourmet touch.

Health Benefits

Almond flour is high in monounsaturated fats, protein, and vitamin E, supporting heart and skin health. Yogurt’s probiotics promote gut balance. Lower-fat cream cheese and milk reduce saturated fat compared to traditional cheesecakes. Kiwis contribute vitamins C and K, fiber, and antioxidants. Using honey and natural dairy ingredients avoids refined sugars and artificial additives.

Serving Suggestions

• Brunch Highlight: Pair with herbal tea or a fruit smoothie.

• After-Dinner Treat: Serve with espresso or a light Moscato.

• Party Platter: Combine mini tarts with chocolate-dipped strawberries.

• Picnic Dessert: Transport chilled in a cooler for outdoor events.

Common Mistakes to Avoid

• Weak Gelatin Bloom: Ensure gelatin fully hydrates for a firm set—measure water precisely.

• Curdled Cream Cheese: Bring cream cheese to room temperature to prevent lumps.

• Overworking Crust Dough: Mix until just combined to avoid greasy texture.

• Skipping Chill Time: Under-chilled filling yields runny slices—allow full setting.

Pairing Recommendations

• Wine: A lightly chilled Riesling or Prosecco brightens lemon and yogurt notes.

• Beer: A wheat ale or saison complements the tart’s tang.

• Non-Alcoholic: Sparkling water with a splash of lemon or mint-infused iced tea.

Cooking Tips

• Warm Knife for Cutting: Dip knife in hot water and wipe between slices to achieve clean cuts.

• Even Layering: Use offset spatula for a smooth filling surface.

• Gelatin Substitute: Agar-agar can replace gelatin for vegetarian diets—use per package directions.

• Flavor Variations: Swap kiwi for mixed berries or passion fruit pulp.

Similar Recipes to Try

• No-Bake Berry Cheesecake with Almond Crust

• Lemon–Blueberry Almond Flour Cake

• Mango Coconut Tart with Yogurt Filling

• Strawberry Lemon Yogurt Parfait

• Pistachio & Raspberry No-Bake Bars

Variations to Try

• Chocolate Almond Base: Add 2 Tbsp unsweetened cocoa powder to the crust mix.

• Berry Swirl Filling: Fold in puréed strawberries before chilling.

• Citrus Medley: Top with orange and grapefruit segments instead of kiwi.

• Honey–Lavender Cream: Infuse honey with dried lavender for the cream topping.

• Layered Parfait Cups: Assemble individual servings in glasses for portion control.

Ingredient Spotlight

Almond Flour: Made from finely ground blanched almonds, it’s naturally gluten-free, high in healthy fats and protein, and lends a moist, tender crumb with subtle nutty flavor—a perfect base for no-bake and low-carb desserts.

Conclusion

This Gluten-Free Lemon Almond Yogurt Tart is proof that simple, wholesome ingredients can create an elegant, flavorful dessert. Its no-bake convenience, balanced nutrition, and versatile flavor profiles make it a modern classic for any occasion—from casual breakfasts to celebratory dinners. Embrace this fusion of nutty crust, creamy filling, and vibrant fruit topping to delight friends and family while catering to diverse dietary needs.

FAQ

1. Can I use gelatin sheets instead of powder?
   Yes—use 5 g of gelatin sheets, hydrate per package, then dissolve and use.

2. Is this dessert suitable for vegetarians?
   Use a vegetarian gelatin substitute like agar-agar to make it vegetarian-friendly.

3. How long will the tart keep?
   Store covered in the refrigerator for up to 3 days for best texture.

4. Can I freeze it?
   Freeze uncut slices in an airtight container for up to 1 month; thaw overnight in the fridge.

5. Why use both almond and rice flour?
   Rice flour lightens the dense almond base, balancing texture and structure.

6. My tart is weeping—why?
   Overripe fruit releases excess juice; use firm kiwi and pat dry before decorating.

7. Can I replace honey with another sweetener?
   Maple syrup or agave works; adjust quantity to taste.

8. What size pan should I use?
   A 20×7 cm pan yields a thick tart; for a shallower version, use a slightly larger pan.

9. How do I get a smooth cream topping?
   Whisk continuously over gentle heat to avoid lumps; strain if necessary before spreading.

10. Can I omit the cream cheese?
    Substitute extra yogurt and increase gelatin slightly for a softer but still set filling