Grape & Honeyed Yogurt Tart

Honeyed yogurt has long been a simple Mediterranean pleasure, pairing thick strained yogurt with golden sweetness. This no-cook tart sets that duo over a buttery graham crust, then crowns it with juicy red grapes and pistachios.

Serves 6 · 20 min prep

Estimate for one serving

• 285 cal
• 11g protein
• 34g carbs
• 13g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp melted unsalted butter
• 2 cups plain Greek yogurt
• 1/3 cup honey
• 1 tsp vanilla extract
• 2 cups fresh red grapes
• 1 tsp lemon zest
• 1/4 cup chopped pistachios
• 1 pinch of sea salt

Instructions

1. 1Stir the graham cracker crumbs with the melted butter and sea salt until the mixture looks like damp sand and holds together when pressed.
2. 2Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch tart pan with a removable bottom, creating an even crust layer.
3. 3Chill the crust in the refrigerator for 15 minutes so it firms up while you prepare the filling.
4. 4In a mixing bowl, whisk the Greek yogurt with the honey, vanilla extract, and lemon zest until completely smooth and slightly glossy.
5. 5Spread the honeyed yogurt evenly over the chilled crust, smoothing the top with a spatula for a clean surface.
6. 6Halve the fresh grapes and arrange them cut-side down in concentric circles or a casual scatter across the yogurt layer.
7. 7Sprinkle the chopped pistachios over the grapes for crunch and color contrast.
8. 8Return the tart to the refrigerator for at least 10 more minutes so the filling sets lightly and the flavors meld.
9. 9When ready to serve, carefully release the tart from the pan ring, slice into wedges with a sharp knife wiped clean between cuts, and plate immediately.