Berry Smoothie Tart

If you love fruit smoothies, you’ll love this tart. It’s got a ton of fresh fruit flavor in the creamy no-bake filling, plus a chewy granola inspired crust! It’s all the best parts of a berry smoothie and granola cookie combined into one.

Using freeze-dried fruit for flavor

Using freeze-dried berries is the key to packing a ton of fresh fruit flavor into this tart. Freeze-dried fruit gives you a concentrated flavor without all the extra liquid you’d get from fresh fruit. It also has a fresher flavor than jams or jellies.

You can find freeze-dried fruit in most grocery stores. It’s usually near other dried fruits and nuts around the snack aisles.

You might be shocked at how expensive those little packages of freeze-dried fruit are, but remember they’re super concentrated! So even though the package is light, 2 oz of freeze-dried blueberries is equivalent to three cups of fresh berries!

For this tart I used half blueberries and half strawberries, which mixed into a really pretty purple hue. You can use any mix of berries you like.

How to grind freeze dried fruit

You can use either a blender or a coffee grinder to grind your freeze-dried fruit into a powder. I find that a coffee grinder works better for small amounts like you’ll see in this recipe.

It’s also a good idea to sift the powder to get rid of any seeds or bits of fruit that didn’t grind up all the way.

Make sure to keep you bag of freeze-dried fruit completely sealed. Once the freeze-dried fruit is exposed to any humidity in the air, it will start to get sticky and be harder to grind.

Greek yogurt and whipped cream filling

You can use all kinds of different things to stabilize whipped cream, including Greek yogurt. I would hesitate to call this tart filling a “whipped cream,” since it’s actually half cream and half yogurt. But essentially that’s what you’ve got!

Once whipped, the heavy cream provides the filling with structure. The Greek yogurt helps keep the whipped cream from collapsing and gives the filling a nice tanginess.

This recipe includes just enough honey to be noticeable, but you can certainly adjust the amount according to your own preference. If you like things a little less sweet, start with half the listed amount and adjust from there.

Can I substitute regular yogurt for the Greek yogurt?

You really need to use Greek yogurt, not regular yogurt for this filling. Regular yogurt won’t be sturdy enough to create a pipeable filling.

Whipping the filling

You’ll want to whip the heavy cream, Greek yogurt, and honey until the mixture thickens up and can hold its shape. But you’ll also want to stop whipping before the mixture gets too stiff, as the freeze-dried berry powder will thicken the mixture a lot.

As soon as the berry powder hits the cream, it starts to absorb moisture from the the filling, making it thicker. The pectin in the berries also gives the filling a slightly gelled texture, just like a fresh berry smoothie!

Piping the Filling

You’ll need a large piping bag to hold all of this filling, I used an 18-inch bag. If you have a smaller bag, you’ll need to fill it in two batches.

A large french star tip makes a really pretty pattern for this tart. I used a Wilton 4B, but any large star tip would work just fine.

To pipe the filling evenly, hold the bag vertically and squeeze from the back of the bag. Pipe a ring of large dots (about a tablespoon each) around the outer edge of the tart. Then continue piping rows of circles until you get to the center.

Garnish the tart with edible flowers, fresh berries, or even nothing at all. The brightly-colored filling is pretty enough to stand on its own!

Print Recipe

Berry Smoothie Tart

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dessert – American

By Katie – Serves: 8-12

All the flavor of your favorite mixed berry smoothie - packed into a "granola" tart shell!

Ingredients

• 45 grams mixed freeze dried berries
• 160 grams heavy cream
• 160 grams Greek yogurt
• 48 grams honey*
• 1 9-inch "Granola"Tart Shell

Instructions

1

Grind the freeze dried berries into a powder using a coffee grinder or blender. Sift out any seeds or unblended chunks and discard.

2

In the bowl of a stand mixer add heavy cream and Greek yogurt. Whip on medium speed and drizzle in honey. Continue whipping until the mixture is thick and creamy and can hold soft peaks.

3

Turn off the mixer, add the berry powder to the cream mixture, then mix for just a few seconds more to incorporate the powder.

4

Use a flexible spatula to scrape down the sides of the bowl and fold the mixture to make sure everything is fully incorporated.

5

Transfer the mixture to an 18-inch piping bag fitted with a large star tip, such as a Wilton 4B.

6

Pipe the mixture into the prepared, cooled tart shell by holding the bag vertically and piping large, even dots. Start with a circle of dots around the outside of the shell, then work your way towards the middle.

7

Eat right away, or store the tart lightly covered in the refrigerator for up to 24 hours.

Notes

*60 grams of honey will give you a lightly sweetened but noticeable honey flavor. Feel free to adjust the amount of honey up or down depending on your preference. The amount of honey won't affect the structure of the filling.