Description
Springy lemon blueberry tarts with a crispy gluten-free cereal crust, silky sweet-tart no bake lemon filling, and homemade berry jam swirl. These tartlets are a go-to spring/summer sweet treat – the swirls always impress, but the recipe is SO easy to make!
Ingredients
Scale
Crust
- 3 cups (g) crispy rice cereal
- 2 tbsp (40g) agave or maple syrup
- 2 tbsp (25g) coconut oil, melted
- 1/4 cup (65g) Crunchy SunButter
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Lemon Filling
- 1 1/2 cups (180g) raw cashews, soaked 3+ hours
- 1/3 cup (80g) full-fat coconut milk
- 1/3 cup (105g) agave or maple syrup
- 2 tbsp (25g) coconut oil
- 1/3 cup (80g) lemon juice
- 1 tbsp lemon zest
Blueberry Jam Swirl
- 1 teaspoon arrowroot or tapioca starch
- 2 teaspoons lemon juice
- 1 cup (140g) frozen blueberries
- 1 tbsp agave or maple syrup
Instructions
For the crust:
- Preheat the oven to 350°F.
- Grind the cereal in a food processor to fine crumbs.
- Add the remaining ingredients and process to a moist sandy texture.
- Lightly grease 4-5 mini tart pans. Press the crust mixture into the bottom of each and up the sides, packing firmly.
- Place on a baking sheet and bake 12-14 minutes. Cool.
For the lemon filling:
- Drain and rinse the raw cashews. Blend all the ingredients until VERY smooth and creamy.
- Pour into the cooled crusts.
For the blueberry jam swirl:
- In a small saucepan, combine all the ingredients over medium heat.
- Heat until it begins to bubble. Cook 4-5 minutes stirring continuously until blueberries are soft and the mixture starts to thicken.
- Transfer to a jar and allow to cool 10-15 minutes.
- Then dollop small spoonfuls of jam on top of the lemon filling, and use a chopstick to swirl.
- Refrigerate the tarts overnight. Then enjoy!
Keywords: vegan, gluten free, cereal, healthy, spring, summer, lemon, cashew, cheesecake, no bake, easy, sweet, dessert