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–+ servings
a slice of Greek yogurt berry tart with fresh strawberries and blueberries

Greek Yogurt Berry Cookie Tart (100% whole grain option)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 12
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour
Quick and easy to put together, this healthier 100% whole grain cookie tart has a creamy Greek yogurt, white chocolate and cream cheese filling!

Ingredients

For the cookie crust:

  • 5 tablespoons (70 grams) butter
  • 1/2 cup + 2 tablespoons (125 grams) unrefined sugar or white sugar
  • 1 large egg 50 grams, out of shell, room temperature
  • 2 teaspoons lemon zest
  • 1 1/2 teaspoons lemon extract
  • 3/4 cup (93 grams) white whole wheat flour (or all-purpose flour)
  • 3/4 cup (93 grams) whole wheat pastry flour (or all-purpose flour)
  • 1/4 tsp salt
  • 1/4 tsp baking soda

For the filling:

  • 3/4 cup (110 grams) white chocolate
  • 8 ounces (225 grams) cream cheese
  • 1/2 cup Greek yogurt

To decorate:

  • strawberries and blueberries

Instructions

For the cookie crust:

  • Preheat the oven to 350 degrees F (176 degrees C).
  • Beat together the butter and sugar until fluffy.
    5 tablespoons (70 grams) butter, 1/2 cup + 2 tablespoons (125 grams) unrefined sugar
  • Add the egg, lemon zest and lemon extract and mix until well combined.
    1 large egg, 2 teaspoons lemon zest, 1 1/2 teaspoons lemon extract
  • Add the remaining ingredients (white whole wheat, flour through baking soda) and mix for a minute or until well combined.
    3/4 cup (93 grams) white whole wheat flour, 3/4 cup (93 grams) whole wheat pastry flour, 1/4 tsp salt, 1/4 tsp baking soda
  • Press into the bottom and all the way up the sides of a 14"x5" tart pan and bake for 15 minutes.
  • Let the tart cool completely before filling.

For the filling:

  • In a large microwave safe bowl, melt the white chocolate on half power in 20 second increments, stirring after each 20 seconds, until melted.
    3/4 cup (110 grams) white chocolate
  • Add the cream cheese and Greek yogurt and with a hand mixer, beat together until well combined. Spread this over the cooled cookie crust.
    8 ounces (225 grams) cream cheese, 1/2 cup Greek yogurt
  • Cover and store in the refrigerator until serving.
  • Before serving, add the strawberries and blueberries or any other fruit you'd like.

Notes

  • If you add the berries the night before, I'm afraid that they'll bleed and look rumply in the morning. So please decorate just before serving!
  • Only use a high quality white chocolate. If it's not good enough to eat on its own, it's probably not good enough to use in this tart.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 263kcalCarbohydrates: 29gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 47mgSodium: 184mgPotassium: 106mgFiber: 2gSugar: 18gVitamin A: 423IUVitamin C: 0.5mgCalcium: 57mgIron: 1mgNet Carbs: 27
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