Blueberry-Lemon Tarts

Original recipe published Oct 21, 2016. Revised August 3rd, 2019.

You'll love the fresh flavors that come together in this no-bake tart. A fruit & nut-based crust filled with a creamy lemon filling and topped with fresh blueberries. Have one for dessert, or two for a sweet & tangy breakfast!

Blueberry Lemon Tarts


Servings: Makes 12 tarts

Crust Ingredients

1 cup pecans

½ cup cashews

½ cup Medjool dates, pitted

½ tsp. cinnamon

Pinch of sea salt

Filling Ingredients

1 cup plain Greek yogurt (or sub with non-dairy yogurt)

1 ½ Tbsp honey

½ tsp vanilla extract

½ tsp lemon zest

1 tsp fresh lemon juice


Half-pint container (or 1 cup) fresh blueberries


  1. In food processor, blend together the crust ingredients until crumbly.

  2. Line each cup of muffin pan with a parchment paper liner. Press crumb mixture firmly into bottom of each liner and freeze for at least 1 hour (preferably overnight, the firmer the better as crust gets soft quickly!).

  3. While crust is setting in freezer, combine the filling ingredients in medium-sized bowl. Cover & place in fridge until ready to use.

  4. Remove muffin pan from freezer. Remove each crust gently by pulling up on liners and placing onto a plate. Scoop a spoonful of yogurt filling into each cup. Top with fresh blueberries. Serve immediately. Enjoy!

Nutrition Facts (per tart): 120 calories, 9g fat (1g saturated, 8g unsaturated), 9g carbohydrates, 2g fiber, 6g sugar, 3g protein

Blueberry Lemon Tarts