Dessert

Raw Fig & Greek Yogurt Tart

Name: Raw Fig & Greek Yogurt Tart
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Greece
Ingredients: 120 g raw walnuts; 150 g Medjool dates, pitted; 400 g strained sheep's milk yogurt; 6 ripe figs, quartered; 15 ml raw honey; 1 g sea salt

Walnut-date crust, strained sheep's milk yogurt, fresh figs — naturally sweetened.

25 min 6 servings 44 kcal per serving

Ingredients

120 graw walnuts
150 gMedjool dates, pitted
400 gstrained sheep's milk yogurt
6ripe figs, quartered
15 mlraw honey
1 gsea salt

Method

01
Pulse walnuts, dates and salt to a pliable crumb that holds when pressed.
02
Press firmly into a 20 cm tart tin, building a clean rim. Chill 20 minutes.
03
Spoon in the strained yogurt and level with an offset spatula.
04
Arrange fig quarters in overlapping circles from the outside in.
05
Drizzle with honey just before slicing so the surface stays matte and clean.

Why this dish works

Raw Fig & Greek Yogurt Tart is built for 6 servings and lands at roughly 44 kcal per plate, with 10g protein, 26g carbohydrate and 14g fat across the recipe. It comes together in about 25 minutes using 6 whole-food ingredients — led by raw walnuts, medjool dates, pitted, strained sheep's milk yogurt — so nothing here relies on packaged sauces, refined sugar or ultra-processed shortcuts. That balance is what keeps it a realistic weeknight option rather than a weekend project.

The dessert sits inside our Greece collection and carries the Gluten-Free, Low-Glycemic tags, so it slots straight into the Smart Recipe Finder when you filter by dietary focus or allergens. Scale the portions in the recipe drawer and the ingredient quantities and macros recalculate together; sync it to your shopping list and the pantry tracker subtracts what you already own before the list is generated.

Cooking and storing it well

Read the method through once before you start — the 5 steps are written in the order a working kitchen would run them, with prep that can overlap grouped together. Hands-free cook mode reads each step aloud and runs the timers, so your phone can stay on the counter. Season at the end rather than the beginning: salt, acid and good olive oil do more for the finished plate when they are adjusted against the cooked dish. Leftovers keep well chilled for two to three days in a sealed container; bring anything dressed or herb-heavy back to room temperature before serving so the aromatics come forward again.

Continue the collection