Orange and Yogurt Tart with Raw Walnut Date Crust

This no-bake tart is simply filled with plain, whole-milk Greek yogurt. A “crust” of super-sweet dates and walnuts has enough sweetness to off set the tart filling. Oranges are a great winter topping—make this year-round with whatever fruit is in season.
By / Photography By Coco Morante | January 18, 2017


Make the crust: In a food processor, combine the dates, walnuts, cinnamon and salt. Process into a dough. Spread out onto a tart dish.

Assemble the tart: Spread the yogurt out on top of the date/walnut mixture in an even layer. Arrange the oranges on top, then sprinkle with orange zest. Chill until ready to serve, up to 1 day in advance.


For the crust:
  • ½ pound (15 large) Medjool dates, pitted and cut in half
  • 1½ cups raw walnut halves and pieces
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
For the filling:
  • 3 cups whole milk Greek yogurt (I like Straus Family Creamery)
For the topping:
  • 3 navel oranges, peeled and sliced ¼ inch thick
  • 1 teaspoon orange zest
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