Fruit Tart with Walnut Crust and Lemon Yogurt Filling



Helloooo spring!!!  Spring reminds me of carrot cake, fruit tarts, dyed eggs and daffodils!  I thought we’d start this spring season off with a healthy Fruit Tart with Walnut Crust and Lemon Yogurt Filling.  It’s fresh, light and deliciously lemony.  


The crust is a humble one … made with only walnuts, dates and a spot of coconut oil.  The filling is a rich and luscious lemon curd sweetened with a bit of honey and mixed with Greek yogurt.  I’m in love with this filling!  For the fruit, I went with mostly berries here, but you could use any assortment of fruit you prefer.  Go tropical and use mango, banana, papaya and pineapple, or go with stone fruit and use peaches and plums.  It’s all good!


The filling is spooned into the walnut crust and quickly baked for 10 to 15 minutes until it sets a bit.  But if you’re not fussy – just spoon the chilled pudding-like filling into the prepared crust and top it with the fruit of your choice and serve as is.  If you choose the latter – serve these tarts right away or your crust will turn a tad soggy on you.  Trust me on this!


Walnuts are a rich source of vitamin E, folate, melatonin, omega-3 fats and powerful antioxidants.  The nutrients in walnuts support healthy cholesterol, offer cancer-fighting properties, and promotes cognitive and motor functioning as we age.  So besides being delicious, the crust for these tarts provide  you with a plethora of nutritional benefits.


I love to add a spoonful or two of this lemon curd straight-up to my Greek yogurt.  Unlike my son, I have never acquired the taste for plain Greek yogurt.  And I don’t like to buy the sweetened Greek yogurts, so adding a bit of lemon curd to my plain Greek yogurt works for me!

~ Deb

Fruit Tart with Walnut Crust and Lemon Yogurt Filling

Yield: Makes 4 individual tarts

Total Time: 45 minutes plus chilling time


For the Crust
  • 2 cups raw walnuts
  • 1-1/2 tablespoons ground flaxseeds (optional)
  • 8 dates, pitted
  • 1-1/2 teaspoons coconut oil
  • pinch of salt
For the Lemon Curd Yogurt Filling
  • 6 cage-free egg yolks
  • 1/4 cup clover honey
  • 1/4 cup freshly squeezed organic lemon juice
  • 2 tablespoons organic butter (or coconut oil)
  • 2 tablespoons organic lemon zest
  • 3 ounces plain Greek yogurt (about 1/2 a container of Fage Greek Yogurt)
To Assemble
  1. Remove the tarts from the oven and cool in the refrigerator for at least an hour before serving.
  2. Garnish with assorted fruit of your choice.


For the Crust
  1. Preheat oven to 300 degrees
  2. Add all of the ingredients to a food processor and process until in turns mealy and forms a ball
  3. Lightly grease the tart pans with coconut oil
  4. Divide the mixture among 4 tartlet pans and press the dough into the pans
  5. Bake for about 5 to 7 minutes until lightly toasted
  6. Remove from oven and set aside to cool
  7. Spoon about 2 tablespoons of lemon curd filling into each tart shell
  8. Bake for about 10 - 12 minutes or until the lemon curd filling sets a bit
For the Lemon Curd Yogurt Filling
  1. Using a double boiler, whisk the eggs and the honey until smooth. Add the lemon juice, butter and lemon zest. Cook over medium-high heat, and whisk constantly until the mixture is thick enough and sticks to a spatula, or the back of a spoon, approximately 10 minutes.
  2. The lemon curd will keep refrigerated for up to 3 days.

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