What better way to celebrate the spring season than with these mini lemon tarts topped with berries and served in a gluten free oat and coconut crust.
These lemon berry tarts have a wonderful gluten-free oat and coconut crust. This crust is so simple to make and presses into the tart tins easily. I toast the oats and coconut first to bring out their flavor. Then place them in a food processor to grind them up into a fine texture. I bring them together and add sweetness by using a light honey and few tablespoons of butter. This crust is simple and delicious. 
I can’t think of anything more spring than a creamy lemon dessert topped with colorful berries. The lemon juice and zest lighten this filling up so much by adding a delicious bright flavor. I love seeing the flecks of lemon zest throughout the filling.
Click here for the crust recipe.
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Spring Berry Lemon Tarts
Ingredients
CRUST
- Click the link above for the recipe.
FILLING
- Click the link above for the recipe.
Instructions
- Preheat oven to 375*. Set aside 3 mini tart tins.
- Place oats and coconut on baking sheet in even layer and bake for 4-5 minutes. Until golden brown.
- Let cool. Put oven on 350*.
- Place oats and coconut in food processor and pulse several times until oats are ground but not too finely.
- Add in honey add butter. Pulse until combine.
- Place 2-3 tablespoons into each tart tin and press mixture firmly down on the bottom and sides of tin.
- Place in oven for 4-5 minutes.
- Remove and let cool.
- In a medium bowl beat together cream cheese and powdered sugar.
- Mix well and add in lemon juices, zest and pinch of salt.
- Place about 1/3 cup of mixture into each tart and spread evenly. Top with berries.
- Place in fridge until ready to serve.
Looks yummy.. must have to try this one today :)