Red Wine Mixed Berry Yogurt Tart

We’re still a couple of weeks out from the 4th of July, but I thought I’d share this mixed berry yogurt tart recipe in advance for anyone who feels inspired to tackle a red, white, and blue vegan dessert as part of their celebration. As far as desserts go this is on the light and refreshing side, which is becoming increasingly important as the temperatures here rise. Though will I admit I couldn’t resist turning on the oven one last time for another awesome strawberry recipe (coming soon!). But anyway.

On the topic of non-dairy yogurt, this is a berry yogurt tart after all… so the yogurt flavor is fairly prominent. Which I love! But that means that you need to love the non-dairy yogurt that you’re starting with, since the flavor will carry through. For the best texture, you’ll want to select a Greek-style option, preferably almond or coconut-based (I used cultured coconut milk – which is the option that I most strongly recommend). The higher fat content and lower hydration level will prevent the tart from getting icy in the freezer.

We had a new Harris Teeter’s location open up in Baltimore; I was in the neighborhood visiting a friend and stopped in to check out their selection. Lo and behold, I found plain, UNsweetened nondairy yogurt there, which is something that I have never before seen sold in the city – not even at Whole Foods. I guess I will probably be back! Either that or I’ll get the hang of making my own =].

I actually made this a few weeks back, since I thought it would take more tries to come out right. I used frozen berries. If you want to make this and are using fresh berries, you may need to fiddle with the amount of sweetener and liquid. I am confident it will still turn out well. Due to the alcohol content in the berry layers, and the higher fat content in the yogurt layer, it will freeze to a soft and dreamy texture. Trust me on this one. I fed it to a whole group of dairy-eaters and they went nuts over it. Between this yogurt tart and the chewy coconut cookies, I’m starting to suddenly have more friends than I used to…

I’ve provided a substitution options for those who want to use less or no alcohol for whatever reason. You may have already observed that it’s kind of a pain to make it because the multiple layers have to set in the freezer. Luckily, the hands-on time is not too much. For U.S. readers, this mixed berry yogurt tart is perfect for celebrating Independence Day! For non-U.S. readers, it’s objectively delicious.

Print Pin

5 from 1 vote

Boozy Mixed Berry Yogurt Tart

A creamy vegan no-bake tart made with layers of balsamic blueberry, yogurt, and red wine strawberry.

Course Dessert

Cuisine dairy-free, refined sugar-free, soy-free, vegan

Keyword berry yogurt tart

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 1 hour

Servings 8 servings

Calories 127kcal

Author Yup, it's Vegan

Ingredients

• graham cracker crust (or use your own favorite crust recipe)

For the balsamic blueberry layer:

• 1 cup frozen blueberries (not thawed)
• 2 tsp balsamic vinegar
• 2 tbsp maple syrup
• pinch salt
• 1 tsp vanilla extract
• 1 tbsp refined coconut oil

For the yogurt layer:

• 2/3 cup plain, unsweetened non-dairy yogurt (I used So Delicious brand)
• 1 ripe banana
• 4 tsp maple syrup
• pinch salt
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 tbsp refined coconut oil

For the strawberry pinot noir layer:

• 10 large strawberries
• 1/4 cup pinot noir (or wine of choice - zinfandel is also nice with strawberries; see notes for non-alcohol option)
• 1 tbsp maple syrup
• pinch salt
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 tbsp refined coconut oil

Instructions

• Prepare your graham cracker crust and press it into a round baking dish. Place in the freezer to set.

For the balsamic blueberry layer:

• Add the blueberries, vinegar, maple syrup, and salt to a small saucepan. Bring to a gentle boil and reduce to a simmer. Cook for about 5 minutes, until the blueberries have released their liquid and the mixture is reduced down slightly.
• Taste for sweetness and adjust as needed. Stir in the vanilla extract and coconut oil. Use an immersion blender, or transfer to a blender or food processor, and combine until smooth.
• Let cool for 20-30 minutes before spreading on top of the graham cracker crust; return the dish to the freezer to set.

For the yogurt layer:

• Combine all ingredients in a blender or food processor. Adjust sweetness as needed. Once the blueberry layer is set, spread the yogurt layer on top. Return the dish to the freezer to set.

For the pinot noir strawberry layer:

• Add all ingredients except for the coconut oil to a small saucepan. Bring to a gentle boil and then reduce to a simmer. Cook until the strawberries have softened and released their juices, the alcohol taste has diminished, and the mixture is somewhat reduced, about 7 to 10 minutes. Stir in the coconut oil.
• Taste for sweetness and adjust as needed. Use an immersion blender, blender or food processor to combine until smooth.
• Let cool for 20-30 minutes, then spread on top of the yogurt layer.
• The tart will be ready to go after the strawberry layer sets for about an hour. Store leftovers tightly covered in the freezer.

Notes

ALCOHOL-FREE: To make without alcohol, use a fruit juice of choice in place of the wine in the strawberry layer. Double the amount of vanilla extract and almond extract, and stir them in after cooking instead of cooking them in with the mixture. (The small amount of alcohol content in the extracts will help the texture of the frozen dessert).

OIL-FREE: I originally made this recipe oil-free, so I know it will work if you just omit the oil. But the texture will be a little icy, especially in the berry layers. If you're comfortable cooking with oil, I recommend using it.

NUTRITION: Nutrition facts exclude the graham cracker crust.

Nutrition

Serving: 1slice | Calories: 127kcal | Carbohydrates: 17g | Fat: 6g | Saturated Fat: 5g | Sodium: 30mg | Potassium: 125mg | Fiber: 2g | Sugar: 12g | Vitamin C: 19.8mg