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Recipes

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.

None

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.

Servings
8

Ingredients

  • 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)

Preparation

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
  • Cholesterol Content 0 mg
  • 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