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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
  • 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