Heart Healthy Recipes

Blueberry-Lemon Tarts
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