Spring Berry Lemon Tarts

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.

5.0 from 1 reviewsSpring Berry Lemon Tarts  PrintIngredientsCRUST

  • Click the link above for the recipe.

FILLING

  • Click the link above for the recipe.

Instructions

  1. Preheat oven to 375*. Set aside 3 mini tart tins.
  2. Place oats and coconut on baking sheet in even layer and bake for 4-5 minutes. Until golden brown.
  3. Let cool. Put oven on 350*.
  4. Place oats and coconut in food processor and pulse several times until oats are ground but not too finely.
  5. Add in honey add butter. Pulse until combine.
  6. Place 2-3 tablespoons into each tart tin and press mixture firmly down on the bottom and sides of tin.
  7. Place in oven for 4-5 minutes.
  8. Remove and let cool.
  9. In a medium bowl beat together cream cheese and powdered sugar.
  10. Mix well and add in lemon juices, zest and pinch of salt.
  11. Place about ⅓ cup of mixture into each tart and spread evenly. Top with berries.
  12. Place in fridge until ready to serve.

 

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