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    Home » Weight Watcher Recipes

    Berry Tart with Lemon Cookie Crust

    Published: Jun 27, 2015 · Modified: Oct 12, 2022 by Jenna · This post may contain affiliate links · 2 Comments

    Jump to Recipe·Print Recipe

    Berry Tart with Lemon Cookie Crust

    Berry Tart with Lemon Cookie Crust

    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.

    Berry Tart with Lemon Cookie Crust

    Other Recipes To Try 

    25 Recipes for the Slow Cooker 

    Maple Bacon Corn Bread Muffins

    Knock You Naked Brownies 

    Sweet Potato and Sausage Hash 

    Buffalo Chicken Taquitos 

    Sour Cream Noodle Bake 

    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


    • Author: Jenna
    • Prep Time: 10 min
    • Cook Time: 7 min
    • Total Time: 17 minutes
    • Yield: 6 1x
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    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

    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, 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

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    More Weight Watcher Recipes

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    • Mixed Lemon Berry Muffins
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    Reader Interactions

    Comments

    1. Thalia @ butter and brioche says

      June 28, 2015 at 12:54 am

      So perfect for Summer! And this tart looks very patriotic too. Love it.

    2. Abigail says

      June 27, 2015 at 10:04 pm

      That looks like a berry delicious dessert, indeed! Love that it's a healthier and guilt-free version, too! 🙂

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