No-bake Strawberry-Pistachio Tart Recipe - Better Nutrition

No-bake Strawberry-Pistachio Tart

This gluten-free, grain-free tart is easy to make—and no hot ovens required. A springform pan with a removable bottom makes serving easier, but you can also use a ceramic tart dish and serve it in the dish.
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Be sure the dates are fresh and soft; you can soak them in warm water for a few minutes, then drain before using. For a vegan option, purée a cup of raw cashew butter with half a cup of full-fat coconut milk and swap for the yogurt.

  • 8Servings


  • 1 cup shelled pistachios plus 1/4 cup for garnish
  • 3/4 cup raw cashews
  • Pinch of sea salt
  • 10 large, pitted Medjool dates, chopped (about 1 cup)
  • 1 1/2 cups well-chopped strawberries, plus 1/2 cup sliced strawberries 
  • 1 1/2 cups plain Greek yogurt
  • 3 Tbs. honey
  • Seeds from 1 vanilla bean (substitute 1 tsp. vanilla extract)


1. Combine 1 cup pistachios, cashews, and salt in a food processor and pulse into a fine meal. Add chopped dates and continue processing until mixture forms a ball.

2. Evenly press mixture into a lightly oiled 9-inch springform tart pan to form a crust. Cover and freeze for 20 minutes.

3. While crust is freezing, combine chopped strawberries, yogurt, honey, and vanilla; stir to mix well.

4. Remove crust from freezer and spoon yogurt filling in. Smooth top with a spatula, cover and freeze for 3 hours or overnight.

5. Remove tart from freezer and let stand for 5 minutes before removing springform pan. Transfer tart onto a serving dish and arrange sliced strawberries and remaining pistachios on top. Serve immediately. 

Nutrition Information

  • Calories: 310
  • Carbohydrate Content: 42 g
  • Fat Content: 13 g
  • Fiber Content: 5 g
  • Protein Content: 11 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 35 mg
  • Sugar Content: 32 g
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DessertNo-Bake Desserts
Quinoa, Pomegranate & Pistachios with Ricotta Salata

Quinoa, Pomegranate & Pistachios with Ricotta Salata

This colorful side dish takes only minutes to prepare and makes a lovely, festive addition to any holiday table. You can make the salad the day before; just wait to add the pistachios until the last minute, so they retain their crunch. Ricotta salata is a dry, salty cheese; feta is a fine substitute.