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
- Total Time: 30 minutes
- Yield: Makes 3
Description
Mini tart shells filled with a creamy lemon filling and topped with fresh berries. Perfect for a spring brunch or dessert.
Ingredients
- 1/2 cup rolled oats
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
Instructions
- Preheat oven to 375°F (190°C).
- Set aside 3 mini tart tins.
- Place oats and coconut in an even layer on a baking sheet and bake for 4-5 minutes, until golden brown.
- Let cool.
- Preheat oven to 350°F (177°C).
- Place oats and coconut in a food processor and pulse several times until oats are ground but not too finely.
- Add honey and butter. Pulse until combined.
- Place 2-3 tablespoons of the mixture into each tart tin and press firmly down on the bottom and sides of the tin.
- Place in the oven for 4-5 minutes.
- Remove and let cool.
- In a medium bowl, beat together cream cheese and powdered sugar.
- Mix well and add lemon juice, zest, and a pinch of salt.
- Place about 1/3 cup of the mixture into each tart and spread evenly. Top with berries.
- Place in the refrigerator until ready to serve.
Notes
- For a richer flavor, use Greek yogurt instead of cream cheese in the lemon filling.
- To prevent soggy bottoms, bake the tart shells for a few minutes before adding the lemon filling.
- Store assembled tarts in the refrigerator for up to 2 days; best served chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 15
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 20
Frequently Asked Questions
Can I make the tart shells ahead of time?
Yes, bake the oat and coconut shells up to 2 days in advance and store in an airtight container at room temperature. Fill them with the cream cheese mixture and berries just before serving.
Do I need mini tart tins or can I use a muffin tin?
A standard muffin tin works as a substitute for mini tart tins. Press the crust mixture into the bottom and up the sides of the muffin cups, then bake and remove carefully.
Can I use frozen berries for the topping?
Fresh berries are strongly preferred for the topping because frozen berries release liquid as they thaw, which makes the crust soggy. If you must use frozen, thaw and drain them thoroughly first.
Can I substitute another nut butter for the crust if someone has a peanut allergy?
The crust here uses oats, coconut, honey, and butter with no nut butter, so it is naturally peanut-free. Almond flour can be substituted for oats if a grain-free option is needed.
Looks yummy.. must have to try this one today :)