Description
Mini tart shells filled with a creamy lemon filling and topped with fresh berries. Perfect for a spring brunch or dessert.
Ingredients
Units
Scale
- 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