Berry Tart with Lemon Cookie Crust

Berry Tart with Lemon Cookie Crust

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Rated: 1
  • Makes: 8 servings
  • Prep 30 mins
  • Bake 12 mins to 13 mins
  • Serving Size: 1 slice
  • Carb Grams Per Serving: 30


  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar*
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white, lightly beaten
  • 1 1/4 cups flour
  • 3/4 cup tub-style fat-free cream cheese, softened
  • 2 tablespoons powdered sugar*
  • 1 teaspoon finely shredded lemon peel
  • 1/2 cup thick plain nonfat Greek yogurt
  • 2 cups fresh blueberries, blackberries, and/or raspberries
  • Honey (optional)
  • Fresh mint sprigs
  • Lemon peel curls (optional)


  1. Preheat oven to 375 degrees F. For crust, in a medium bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, 1 teaspoon lemon peel, the baking powder, vanilla, and salt; beat until combined. Add egg; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined).
  2. Press dough onto the bottom and up the sides of a 9-inch round tart pan with removable bottom. Line crust with a double thickness of foil. Bake crust for 6 minutes. Remove the foil and bake for 6 to 7 minutes more or until crust is lightly browned. Cool crust on a wire rack.
  3. Meanwhile, for lemon cream, in a small bowl stir together cream cheese, powdered sugar, and 1 teaspoon lemon peel. Fold in yogurt. Spread in the bottom of the cooled crust. Top with berries. If desired, drizzle lightly with honey and garnish with fresh mint and/or lemon peel curls. Remove sides of pan and cut into wedges to serve. Makes 8 (1 slice each) servings.


  • *Sugar Substitutes: We do not recommend sugar substitutes for this recipe.


  • Individual Berry Tarts: Prepare crust as directed above except divide dough into eight equal portions. Press each dough portion onto the bottoms and up the sides of eight 3- 1/2-inch individual tart pans with removable bottoms. Bake as directed above, except after removing foil, reduce baking time to 4 to 6 minutes. Prepare lemon cream as directed above. Spread cream evenly in the bottoms of the cooled crusts. Top with berries, and, if desired, drizzle with honey and garnish with mint and/or lemon peel curls. Remove sides of pans to serve.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 206 cal., 6 g total fat (4 g sat. fat), 18 mg chol., 272 mg sodium, 30 g carb. (2 g fiber, 13 g sugars), 8 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Milk (d.e): 1; Fat (d.e): 1;