Looking for a delicious and fresh summer dessert? This easy raspberry tart recipe uses ingredients you probably have in your pantry.
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So take full advantage of the summer berry season by treating yourself and your guests to the tangy and slightly sweet goodness of our Raspberry and Yoghurt Tartlets!
This is a perfect combo of creamy Greek yoghurt, fresh raspberries and zesty lemon. And if you have a vegan or dairy-free guest, you can easily replace the Greek yoghurt with dairy-free coconut yoghurt.
READ MORE: 5 Healthier ‘Adult’ Ice Lollies To Eat If You’re Watching Your Weight
Quick And Easy Raspberry Tart Recipe

Raspberry and Yoghurt Tartlets
Ingredients
- 1½-2 Cups Cashew nuts
- 7 Medjool dates, pitted
- 1 Pinch Salt
- Baking Spray
- 1 Cup Double-thick Greek yoghurt/dairy-free coconut yoghurt
- 1 tsp Vanilla extract or pinch vanilla seeds
- 1 Tbsp Honey/agave syrup
- 200 g Raspberries
- Fresh mint leaves
- Sprinkle Powdered sugar
Instructions
- Place 1.5 cups of cashew nuts and the dates in a food processor. Blitz until well-combined (add more cashews if needed, so the mixture is sticky, but workable).
- Spray six mini tartlet trays (or one large tart tray) with a baking spray. Then press the date and nut mixture into the tray(s) and place in the freezer for one hour.
- Mix the yoghurt, vanilla and honey together.
- Remove the tart(s) from the freezer and spoon the yoghurt mixture inside. Top with the raspberries.
- Serve the tart(s) with a few sprigs of mint and a light sprinkle of powdered sugar.