Blueberry-Lemon Tarts

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!


Servings: Makes 12 tarts; 120 calories per tart

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

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!).

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

3.     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