This tart is made with a lemon cookie crust. The filling is cream cheese and sugar. Fresh berries top of the tart to make one fancy Patriotic dessert.
To celebrate the 4th of July, I made this patriotic red, white, and blue Mixed Berry Tart with Lemon Cookie Crust. It's the perfect right amount of sweet, and it almost reminds me of a fruit pizza. One serving is only 6 WWP+ but since I shared this recipe there have been at least 3 new plans so points will be different.
A special tart pan isn’t necessary but any other type of pan will work. Even a 9 in round pie plate.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
Butter - any fun shaped pasta, I used whole wheat penne noodles
Sugar - sliced in half
Lemon Peel or Zest
Vanilla - no imitation vanilla please, use pure!
Egg - 1 large egg
Flour - all-purpose flour - I have not tested this with other flours
Cream Cheese ⅓ less fat cream cheese or fat free
Powdered Sugar - for sweetness
Greek Yogurt - plain non-fat Greek yogurt
Mixed berries - blackberries, blueberries, raspberries, and strawberries
How to make Berry Tart with Lemon Cookie Crust
You can print off the full recipe below.
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).
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.
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, garnish with whipped topping and fresh mint. Remove sides of pan and cut into wedges.
Other Recipes To Try
25 Recipes for the Slow Cooker
Maple Bacon Corn Bread Muffins
If you’ve tried this Lemon Tart with Berry Cookie Crust or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
Print
Berry Tart with Lemon Cookie Crust
- Prep Time: 10 min
- Cook Time: 7 min
- Total Time: 17 minutes
- Yield: 6 1x
Ingredients
- ¼ cup butter, softened
- ¼ cup granulated sugar
- 1 teaspoon finely shredded lemon peel
- ½ teaspoon baking powder
- ½ teaspoon vanilla
- ⅛ teaspoon salt
- 1 egg, lightly beaten, or 2 tablespoons refrigerated or frozen egg product, thawed
- 1 ¼ cups all-purpose flour
- ¾ cup tub-style fat-free cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon finely shredded lemon peel
- ½ cup thick plain Greek fat-free yogurt
- 2 cups fresh blueberries, blackberries, and/or raspberries
- Frozen light whipped dessert topping, thawed (optional)
- Fresh mint sprigs
Instructions
- 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).
- 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.
- 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, garnish with whipped topping and fresh mint. Remove sides of pan and cut into wedges.
Notes
myWW points: Blue 11; Green 12; Purple 11
WW Personal Points 13
- Category: Medium
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: ⅙th of the pie
- Calories: 217
- Sugar: 14
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 31
- Fiber: 1
- Protein: 8
Keywords: berry tart with lemon cookie crust
Thalia @ butter and brioche says
So perfect for Summer! And this tart looks very patriotic too. Love it.
Abigail says
That looks like a berry delicious dessert, indeed! Love that it's a healthier and guilt-free version, too! 🙂