Why You’ll Love This Recipe
This fruit tart is both stunning and simple, with fresh ingredients that shine through every bite. The combination of strawberries, kiwi, and lime is naturally sweet and tangy, making it incredibly refreshing. The crust adds a satisfying crunch, while the creamy layer gives balance and richness. This recipe is perfect for brunches, parties, or anytime you want to enjoy fruit in a fun and elegant way. Plus, it’s easy to make, customizable, and can be made gluten-free or dairy-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- Rolled oats or almond flour
- Medjool dates (pitted)
- Coconut oil or nut butter
- Salt (optional)
For the filling:
- Greek yogurt or plant-based yogurt
- Honey or maple syrup
- Vanilla extract
- Lime zest and juice
For the topping (salad):
- Fresh ripe kiwis, peeled and sliced
- Fresh strawberries, hulled and sliced
- Lime juice
- Optional: chopped mint, extra zest, or a light drizzle of honey
Directions
- In a food processor, blend oats (or almond flour), dates, and coconut oil until the mixture is sticky and holds together.
- Press the crust mixture into a tart pan, forming an even base. Chill in the fridge for 20–30 minutes to firm up.
- In a bowl, mix Greek yogurt with honey, vanilla, lime juice, and zest.
- Spread the yogurt filling over the chilled crust in an even layer.
- In a separate bowl, toss sliced strawberries and kiwis with a bit of lime juice.
- Arrange the fruit over the yogurt filling in a decorative pattern.
- Garnish with fresh mint, additional lime zest, or a light drizzle of honey if desired.
- Chill for 15–30 minutes before slicing and serving.
Servings and timing
This recipe makes 6–8 slices.
Preparation time: 20 minutes
Chilling time: 30–45 minutes
Total time: 50–65 minutes
Variations
- Use a baked tart shell instead of a no-bake crust for a firmer base.
- Add blueberries, raspberries, or mango for extra variety.
- Use flavored yogurt like vanilla or coconut for a twist.
- Add chia seeds to the yogurt layer for texture and nutrition.
- Make individual mini tarts in small ramekins or muffin tins.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep the tart chilled until ready to serve to maintain the yogurt and fruit texture.
Do not freeze, as the texture of the yogurt and fruit will be affected.
No reheating is necessary—this dish is meant to be served cold.
FAQs
Can I make this fruit tart ahead of time?
Yes, assemble the crust and filling ahead, but add the fruit just before serving for the freshest look and taste.
What yogurt works best?
Greek yogurt is ideal for its thickness, but any creamy yogurt works—including dairy-free alternatives.
Is the crust gluten-free?
It can be if you use gluten-free oats or almond flour.
Can I use frozen fruit?
Fresh fruit is recommended for texture, but thawed and well-drained fruit can work in a pinch.
How do I keep the fruit from making the tart soggy?
Pat the fruit dry before placing it on the tart, and serve it shortly after assembling.
Can I use a pre-made crust?
Yes, a pre-baked tart crust or graham cracker crust works well if you’re short on time.
Can this be made vegan?
Yes—use plant-based yogurt and maple syrup or agave as sweeteners.
What else can I add to the topping?
Try shredded coconut, chopped pistachios, or edible flowers for extra texture and beauty.
Is this recipe kid-friendly?
Definitely! Kids enjoy the fruity flavors and can even help with assembly.
Can I serve this as a dessert or a brunch item?
Yes, it’s versatile enough to be served as a healthy dessert or a fancy brunch option.
Conclusion
Kiwi strawberry lime salad with fruit tart is a refreshing, eye-catching dish that tastes just as good as it looks. With its crisp crust, creamy filling, and vibrant fruit topping, this tart is a delightful balance of flavor and texture. Easy to make and full of natural sweetness, it’s perfect for sharing at any meal or celebration.
PrintKiwi Strawberry Lime Salad with Fruit Tart
Kiwi strawberry lime salad with fruit tart is a no-bake, refreshing dessert featuring a chewy date and oat crust, creamy yogurt-lime filling, and a colorful topping of kiwi and strawberries. It’s light, vibrant, and perfect for brunch or healthy indulgence.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50–65 minutes
- Yield: 6–8 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- For the crust:
- 1 cup rolled oats or almond flour
- 6 Medjool dates, pitted
- 2 tbsp coconut oil or nut butter
- Pinch of salt (optional)
- For the filling:
- 1 1/2 cups Greek yogurt or plant-based yogurt
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp lime zest + 1 tbsp lime juice
- For the topping (salad):
- 2 ripe kiwis, peeled and sliced
- 1 cup fresh strawberries, hulled and sliced
- 1 tsp lime juice
- Optional: chopped mint, extra lime zest, honey drizzle
Instructions
- In a food processor, blend oats or almond flour with dates and coconut oil until the mixture is sticky and holds together. Add salt if using.
- Press the crust mixture into a tart pan to form an even base. Chill for 20–30 minutes.
- In a bowl, combine yogurt, honey or maple syrup, vanilla extract, lime juice, and zest. Mix until smooth.
- Spread the yogurt filling over the chilled crust evenly.
- In another bowl, toss kiwi and strawberry slices with lime juice.
- Arrange the fruit decoratively over the yogurt layer.
- Optional: Garnish with mint, more zest, or a drizzle of honey.
- Chill the tart for 15–30 minutes before slicing and serving.
Notes
- Use gluten-free oats for a gluten-free crust.
- For best texture, add fruit topping just before serving.
- Greek yogurt offers a thick, creamy base that holds up well.
- Customize the topping with seasonal fruits or extra crunch like nuts or coconut.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
