gingerbread crust tart on the table with the ingredients scattered around.

Gingerbread Crust Tart with Creamy Raspberry Filling

I fell in love with the sugar-free gingerbread cookies I made a few weeks ago. After making batch after batch after batch to eat for breakfast, I thought, “Why not turn this recipe into a gingerbread crust?!”

Hence, this chewy, moist gingerbread crust was born.

holding the gingerbread crust tart recipe card hand written on the table

Then, I was left wondering how the heck to fill a gingerbread crust with something that felt a wee bit like Christmas.

Sweet potatoes? No. I’ve overdone it on sweet potatoes since Thanksgiving.

Something with a peppermint flavor that looks like a candy cane? No. Everything in that category contained gobs of sugar.

“Ahhhh”, I thought one day in the shower. Dairy-free yogurt laced with tender raspberries. I pictured ribbons of red and white swirled together inside this delightful crust. Bingo.

And, that’s exactly how this tart was born.

Note: If it’s not the Christmas season and you’d like to make this recipe, feel free to use my Cinnamon Crust recipe instead. This crust would work wonderfully for the spring and summer.

A Note About Dairy-Free Yogurt

If you can eat dairy, I suggest using a thick Greek yogurt for this recipe. However, if you cannot eat dairy, I suggest testing out a few dairy-free yogurt brands in your food store before making this recipe. Here’s why.

I tested out a few yogurt brands and many were very thin, which would mean the tart would completely fall apart and you’d end up with soup rather than a slice.

So, the goal here is to find a THICK yogurt that’s also dairy-free. I tried the 365 Whole Foods Market brand of Unsweetened Almond Milk Yogurt and it was perfectly thick. That’s what I used for these photos, as well.


Click the Play button below to hear me share a few helpful tips and walk you through the simple steps of making this recipe. Maybe, like me, you’ve had times when you’ve struggle to read through a recipe and follow the steps. All kinds of life circumstances–grief, trauma, stress—can tax our cognitive processing abilities, which is why I’ve created these audio clips to further support you now that I’m in this more healed place.

Gingerbread Crust Tart with Creamy Raspberry Filling

Serves 8 people
Inspired by the gingerbread cookies I made recently, this simple holiday tart is chewy, moist and rich in gingerbread flavor. The filling, dairy-free yogurt and raspberries whirled together, adds the perfect sweet touch to fill this crust without any sugar.
Prep Time – 5 minutes
Cook Time – 22 minutes
Total Time – 27 minutes


  • 1 Tablespoon extra-virgin olive oil plus more for greasing the tart pan
  • 3 cups almond flour
  • 3 Tablespoons ground cinnamon
  • 1 Tablespoon ground cardamom
  • 1 Tablespoon ground ginger plus 1 teaspoon
  • 1 1/4 teaspoons sea salt plus a pinch for topping
  • 1/2 teaspoon nutmeg
  • 3 large eggs
  • 3 Tablespoons unsweetened almond milk
  • 3 Tablespoons unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups dairy-free (thick) yogurt see note above
  • 1 cup frozen raspberries defrosted and mashed
  • fresh rosemary finely chopped, for garnish


  • Preheat the oven to 350 degrees F. Lightly grease a 10-inch tart pan with olive oil. Set aside.
  • In a large bowl, combine the almond flour, cinnamon, cardamom, ginger, sea salt and nutmeg. Set aside.
  • In a medium bowl, combine the olive oil, eggs, almond milk, applesauce, vanilla extract. Whisk to combine then pour this wet mixture into the dry ingredients in the large bowl. Mix well to combine until it forms a dough-like consistency. Note: this will be sticky!
  • Transfer the dough to the prepared tart pan. Use your hands to press the dough into the tart pan lining the surface and up the sides, ensuring the base and sides are even. Use a fork to poke holes in the crust then transfer to the oven. Bake for 20-22 minutes or until the crust is set but not too dry. Remove from the oven and set aside to cool completely.
  • Meanwhile, when you are ready to serve the tart, make the filling. Do not make the filling ahead of time and let it sit. This filling should be made no more than 5 minutes before serving. Pour the yogurt into a medium bowl. Gently fold in the mashed raspberries and their juices. Do not over mix. Keep the red and white ribbons from the raspberries and yogurt as much as you'd like. The more this is mixed, the pinker (and less red) the filling becomes.
  • Immediately pour the filling into the baked gingerbread crust in the tart pan. Use the back of a large spoon to ensure the filling is even. Sprinkle with sea salt and fresh rosemary. Slice slices with a sharp knife. Use a large fork to remove each slice from the pie dish and serve immediately. This can be a bit messy but it's worth it.
  • Store the leftover tart in the tart pan (do not slice the leftovers) wrapped or sealed tightly for up to 1 day in the refrigerator.


Please make sure to use a thick yogurt here. See the note above regarding what brand I used.
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