I’ve seldom met a sweet thing I didn’t love. Whether it be chocolatey, creamy, buttery, or just really sugary, I’m all in. Sometimes, though, it’s great to lighten things up. This vibrant lemon tart is made with Greek yogurt and cream cheese and has a wholesome gluten-free oat and sunflower seed crust. It’s the ideal sweet to serve after a rich meal, for an elegant brunch, or anytime you want something sweet and nourishing.
This simple recipe is also versatile — the gluten-free oat crust works well as a graham cracker crust substitute in many recipes, and the lemon and Greek yogurt filling would be wonderful in a traditional all-butter, puff pastry or cookie crust.
Gluten-Free Lemon Yogurt Tart with Oat Crust
Makes: One 10-11-inch tart
- 2 cups old-fashioned rolled oats (not quick-cooking)
- 1/2 cup hulled sunflower seeds, lightly toasted
- 1/2 teaspoon sea salt
- 6 tablespoons butter, melted and cooled
- 1/4 cup maple syrup
- 4 ounces cream cheese, room temperature
- 1/2 cup Greek yogurt, room temperature
- 2 eggs plus 1 yolk
- 2/3 cup sugar
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 pinch sea salt
- Preheat oven to 350 F. Liberally butter a 10- or 11-inch tart pan and set aside.
- To make the crust, combine oats, sunflower seeds, and sea salt in the bowl of a food processor and pulse until mixture is reduced to a textured flour. With food processor turned on, drizzle in melted butter and maple syrup, and process until mixture forms a rough ball.
- Turn oat mixture out into the prepared tart pan. Pressing out from the center, press dough into bottom and sides of tart. (Use a flat-bottomed bowl and spatula to press dough out.)
- Place on a rimmed baking sheet and slide into oven. Bake 20 minutes or until crust is a light golden brown.
- Meanwhile, prepare filling. In a large bowl, use a mixer to whip cream cheese on high speed. Add yogurt and beat until smooth. Add eggs and then yolk one at a time, stopping to scrape down sides as needed. Switch mixer to medium speed and add sugar, followed by the lemon juice, zest, and sea salt. Mix until smooth and creamy.
- Use a mesh strainer to strain liquid. Carefully pour into oat shell, slide into oven, and bake for 30-35 minutes, or until tart has just set up. Cool 1 hour, slice, and serve.